Hello, Friends!

Today’s recipe for Foodie Friday is Chicken Tortilla Soup made in the Instant Pot pressure cooker! In case you’re wondering what Foodie Friday is, each week I do a segment called “Food Day Friday” for 1011 News here in Lincoln, NE. Each week I get to share a fun recipe or fun food find with the audience. This started back in December and I’m so excited to be able to share each week with my local foodies.

There has also been a lot happening at home too! Back in November, I launched a podcast called Healthy Under Pressure. The podcast highlights the stories and struggles of entrepreneurs and busy people learning to live healthy under pressure. I’m really proud of this project and if you’re a fan of podcasts, I hope you will take the time to listen! It means so much when people write me and tell me what what episodes they’ve enjoyed listening to and what they’ve learned.

We also moved out of our house in December due to our neighbor’s house exploding last fall. If you get a chance to listen to the podcast, I explain the drama that has been happening at home with our renovation project. So, for the last 5 weeks we have been living at an extended stay hotel. Needless to say, cooking meals and getting workouts in has certainly been a challenge. However, I am learning time savers when it comes to cooking under pressure. Because I don’t have access to my normal cooking utensils, the pressure cooker has actually been a really great asset. I can make all sorts of delicious dishes with minimal ingredients including this recipe for Chicken Tortilla Soup. Enjoy!

Dinner in about 30 minutes. Here’s to cooking under pressure!

Chicken Tortilla Soup

  • 0 minutes
  • 14 ingredients
  • 9 steps


  • 1 TB Olive or Canola Oil
  • 1 medium onion, diced
  • 3 garlic cloves, finely minced
  • 1 32 oz container Chicken Broth (reduced sodium)
  • 1 14 oz can Black Beans (drained)
  • 1 14 oz can Pinto Beans (drained)
  • 2 14.5 oz can Diced Tomatoes with Green Chilies
  • 1 cup frozen corn
  • 1 pound boneless, skinless chicken breast (typically 2 chicken breasts)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (I use 1/2 teaspoon because I like it spicy!)
  • 1/2 teaspoon kosher salt
  • Garnish with tortilla Strips, sour cream or cilantro if desired


  1. Instructions using the InstaPot or Pressure Cooker
  2. Using the saute function, add your oil and once the cooker is fully warmed up or ready to saute, add the diced onion and garlic. Stir and cook for about 3-5 minutes until onions are translucent.
  3. After onions are cooked, add chicken broth, beans, tomatoes/green chilies, corn, seasonings and chicken. You can place the raw chicken on top.
  4. Secure the lid and cook for 10 minutes. (Now, it might take 10-15 minutes for your pressure cooker to pressurize.)
  5. Once you’ve cooked for 10 minutes, let it set for 10 minutes. This is called natural release.
  6. After 10 minutes, release the rest of the pressure by opening the vent in the lid. This would be called the quick release.
  7. Once the pressure has been released, remove lid and then remove your chicken breasts from the cooker. The chicken should be fully cooked which will make it very easy to shred.
  8. Shred the chicken using two forks.
  9. Once you’ve shredded the chicken, place it back in the cooker, give it a good STIR, and then serve with tortilla strips, cheese or avocado if desired.

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