Recipe of the Week: Chicken Tortilla Soup (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Tortilla Soup (Instant Pot)


  • 25 lbs raw boneless skinless chicken breasts (about 3-4 breasts)
  • 10 oz. diced tomatoes with green chilies
  • 5 oz. diced tomatoes (no salt added)
  • 1 cup from corn, thawed
  • 1 cup black beans (no salt added), drained and rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced
  • 2 gloves garlic, minced
  • 4 cups low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. black pepper



  1. Toss all the ingredients for the soup into your pressure cooker and give it a stir.
  2. Turn onto manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the steam stops, carefully open the lid and shred the chicken with two forks.
  3. Enjoy with toppings such as sour cream/greek yogurt, cheese, avocado, tortilla stips/chips, cilantro



  • I don’t worry about thawing the frozen corn.
  • I use a whole can of black beans.
  • It took my Instant Pot more like 20-25 minutes to come to pressure (in case you’re timing it for dinner).
  • I let is slow release and it turned out great.