Make some meal prep magic (and do it quickly) with this hearty Instant Pot Chicken Tortilla-Less Soup!
And by magic, I mean delicious and ready to reheat and eat.
This Instant Pot Chicken Tortilla-Less Soup recipe is exactly the same as our stovetop Chicken Tortilla-Less Soup but, you guessed it, it’s made in the Instant Pot to speed things up while locking in loads of flavor from a short list of wholesome ingredients.
This soup, along with this Slow Cooker White Chicken Chili and this Veggie Loaded Turkey Chili (both of which can be made in a pressure cooker), are probably the three recipes I meal prep most often because they all freeze beautifully. I portion them into small freezer-safe containers (similar to these and these) to stock my freezer so that I always have them on hand for lunches or a super quick dinner.
Just 10 ingredients, more or less.
We don’t count cooking oils and fats or salt and pepper toward the total number of ingredients in a recipe so this is more or less 10 ingredients which, in my mind, qualifies it as an ‘express lane’ kind of meal. Just a few ingredients, minimal prep, and short cooking time.
Say. no. more.
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No Instant Pot?
No problem. We’ve got a super-easy stovetop version here. But seeing as how it’s 2020, it’s probably time to get on the pressure cooker train because this ultra-convenient appliance doesn’t seem to a fad anymore. It’s here to stay for those of us who’ve embraced its ease, versatility, and convenience. Just my two cents.
Freezer-friendly meals for the win.
Nothing says ‘self-care’ in my mind like a stash of meals in the freezer. Didn’t grocery shop? Check the freezer. Too tired to cook? Check the freezer. Sick/laid up/broken leg? Check the freezer. You get the idea.
Trust me, a stash of this Instant Pot Chicken Tortilla-Less Soup will serve you well. Packed with protein and flavor, it’s easy to customize the level of heat by adding more or less fresh jalapeños (or add a diced chipotle in adobo sauce or a pinch of dried chipotle pepper). You can skip the Homemade Taco Seasoning and opt instead for a store-bought packet but trust me, the homemade version is so much better and it makes enough for another batch of Instant Pot Chicken Tortilla-Less Soup or these Taco-Stuffed Sweet Potatoes or this One-Dish Chicken Fajita Bake, or this Tex-Mex Sweet Potato Hash.
Tortillas optional.
Since this is Instant Pot Chicken Tortilla-Less Soup, you probably already guessed that it’s served without the tortilla strips you typically see with tortilla soup. And you’re right. To keep the soup Whole30-friendly we’ve left them out (just as we did in our stovetop version), but feel free to add them if you’d like.
Tortilla chips will also work in a pinch, but they do tend to get soggy quickly and in a not-so-good way. For that reason, I prefer thinly slice corn tortillas, then lightly spray them with cooking oil (or brush with oil) then bake them in a single layer on a large, rimmed baking sheet in a 350℉ oven for 12-15 minutes or until they’re crispy and lightly golden brown.
Toppings encouraged.
Try topping your Instant Pot Chicken Tortilla-Less Soup with fresh cilantro, sliced jalapeños, diced avocado, and lime wedges for a restaurant-style meal at home. Or give it a sprinkle of shredded cheese or a dollop of sour cream if that’s your thing. You really can’t go wrong here.
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Instant Pot Chicken Tortilla-Less Soup
A hearty soup that delivers big flavor from a short ingredient list that you can get on the table in about 30 minutes.
Ingredients
- 1½ lb. boneless, skinless chicken breasts
- 1 Tbsp. cooking fat of choice (avocado oil, olive oil, ghee, etc.)
- 1 medium onion, diced
- 1 small red bell pepper, diced
- 8 cloves garlic, minced
- 1 4-ounce can diced green chiles
- 1 small jalapeño, minced (and membranes removed for less heat)
- 2 Tbsp. taco seasoning (such as our Homemade Whole30 Taco Seasoning)
- 1 tsp. ground cumin
- 1 tsp. salt
- 4 cups low-sodium chicken broth (or homemade broth)
- 1 28-ounce can fire-roasted crushed tomatoes (may substitute diced tomatoes)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Diced avocado and lime wedges for serving
Instructions
- Select ‘Saute’ on the Instant Pot. When the pot is hot, add cooking fat of choice. Sauté the onions and bell pepper 3-4 minutes or until they start to soften. Press ‘Cancel’ and stir in garlic, green chiles, and jalapeño (if using).
- Add chicken, taco seasoning, cumin, salt, broth, and tomatoes. Stir, lock the lid into place, set cook time for 12 minutes (high pressure) and flip vent valve to the ‘Sealing’ position.
- After cooking time is up, allow for 5 minutes of natural pressure release before manually releasing any remaining pressure then remove lid when safe to do so.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot and stir in lime juice.
- Taste and season with additional salt if needed. Serve with fresh cilantro, avocado, lime wedges, etc.
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Nutrition Information
- Serving Size: 2 cups (without toppings)
- Calories: 223
- Fat: 6g
- Sodium: 582mg
- Carbohydrate: 19g
- (Fiber: 4g
- Sugar: 8g)
- Protein: 25g
Dietary
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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Hi, how would I adjust the time if I’m using rotisserie chicken that’s already cooked? Could I just cook for less time? I think for now I’ll try the slow cooker function but wondering for the future if I’m in a time crunch.
Since the vegetables in the soup do not require a long cooking time, I would recommend cooking on high pressure for 5 minutes then adding the chicken after the cooking time is up. The soup should be hot enough to heat the chicken but if it’s not, you could use the Saute feature for a few minutes to get things cooking.
Any plans to do a slow cooker version?
Hello Kristin! We have not tested this version, but this is how we would suggest making it in a slow cooker:
1) Omit the oil from the recipe and and skip the step for sauteing the vegetables
2) Place all ingredients in the slow cooker, except for the cilantro, lime, and avocado. Stir and cover.
3) Cook on low setting for 6 hours on on high setting for 4 hours.
4) Remove the chicken to a cutting board and shred with two forks.
5) Return the chicken to the slow cooker, stir, and add the lime juice.
6) Serve and garnish with cilantro, avocado, and additional lime.
Let us know if this works for you!
I always use my slower cooker for this and it turns out amazing!
I’ve tried a couple of different versions of chicken taco or tortilla soup & this is by far my favorite. Easy to make, packed with flavor & simple to customize to your taste!
Thanks so much, Nathan!