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Dump-and-Go Instant Pot Tortilla Soup

This dump and go tortilla soup is ready in 30 minutes in the Instant Pot.. Perfect for busy weeknights. Serve with your favorite toppings.
Makes:4 servings


  • 2 (14.5 ounce) cans chicken broth
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 (5 ounce) cans chicken breast chunks, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • ½ teaspoon chili powder
  • ½ teaspoon seasoning salt
  • ½ teaspoon garlic powder
  • 1 (3.5 ounce) package tortilla strips, for garnish
  • 2 tablespoons shredded Mexican cheese blend, or to taste


Prep:5 mCook:20 mReady:30 m
  1. Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.
  4. Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.

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