Serves Serves 6     adjust servings

Instant Pot Chicken Tortilla Soup

Prep Time 10 minutes Prep Time
Cook Time 20 minutes Cook Time
Total Time 30 mins Total Time



  • 1.5 lbs boneless, skinless chicken breasts
  • 1 large sweet potato, diced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 1 28-oz can petite diced tomatoes
  • 1 32-oz carton low-sodium chicken broth
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • pinch of salt and cayenne pepper
  • 1 15-oz can black beans, drained and rinsed
  • Optional garnishes: Tortilla chips, plain Greek yogurt, shredded cheese, avocado, cilantro, and lime


  1. Place all ingredients except black beans and garnishes in the metal insert of the instant pot. Secure the lid and turn the venting nozzle to point towards "sealing."
  2. Push the "Soup" button and adjust the time to 20 minutes. 
  3. When timer goes off, push "Keep Warm/Cancel." Turn the venting nozzle towards "venting" to release steam. Tip: push the nozzle towards venting with a wooden spoon so you can keep your hands far away from the steam.
  4. When all the steam has been released, unlock and remove the lid. Remove the chicken and shred with two forks. Add the chicken back to the pot with the black beans and stir. 
  5. Top with garnishes of your choice and enjoy!


Recipe Notes


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