Greetings from Half Baked Harvest! I'm Tieghan, and I've returned to The Chriselle Factor to present one of my top picks for a wholesome yet comforting autumn meal: instant pot chicken tortilla soup.
As the weather turns crisp and evenings grow cool, my appetite shifts toward hearty, warming soups. That's where this nutritious homemade instant pot chicken tortilla soup steps in. It's hot, comforting, mildly spicy, packed with goodness, incredibly simple, and ready in no time! Let's face it: we're all short on time, particularly when it comes to preparing dinner. I completely understand. Between a hectic schedule and exhausting workdays, home-cooked meals often get pushed aside—but the instant pot changes everything.
Before we dive in, are you familiar with the instant pot? If this gadget is unfamiliar, here's a quick overview. Think of it as a slow cooker's speedy cousin. Instead of simmering for hours, it pressure-cooks in a fraction of the time. Simply toss all ingredients into the pot, set it to pressure cook for twenty minutes, and you're done. Walk away—fold laundry, pour a glass of wine, browse Instagram, take a shower, paint your nails—whatever you like. When the timer beeps, dinner is waiting.
This healthy chicken tortilla soup came together in less than forty-five minutes without turning on the stove or oven—and I only needed to wash one dish: the instant pot insert. Could it be any simpler? And the flavor? Absolutely wonderful—like a soup that simmered all day. The chicken emerges incredibly tender and juicy. After only twelve minutes of cooking, it practically shreds itself.
The instant pot ranks among the greatest kitchen tools you can buy. It excels at speedy soups, tacos, pulled meats, and even pasta. Without question, my favorite way to use it is for this tortilla soup. The flavor suggests hours of simmering, but the actual active time is under thirty minutes.
Nutritious Instant Pot Chicken Tortilla Soup
Preparation: 10 minutes | Cooking: 15 minutes | Total: 30 minutes | Yield: 6 servings
1 sweet onion (diced), 1–2 jalapeños (seeded and chopped), 2 garlic cloves (minced or grated), 1 lb boneless skinless chicken breasts, 2 tsp cumin, 1 tsp kosher salt and pepper, 3 cups red enchilada sauce (homemade or store-bought), 3–4 cups low-sodium chicken broth, 1 cup cooked brown rice or quinoa, 2 cups fresh spinach, juice of 1 lime, 1/2 cup chopped fresh cilantro (plus extra for garnish), tortilla chips, sliced avocado, limes, shredded cheddar, and yogurt for serving.
Incredible! Wholesome Instant Pot Chicken Tortilla Soup Recipe
Steps
- Start by layering the diced onion, chopped jalapeños, and minced garlic in the bottom of the instant pot. Place the chicken on top, then sprinkle with cumin, salt, and pepper. Pour the enchilada sauce and 3 cups of broth over everything. Secure the lid and cook on high pressure for 12 minutes.
- When the cooking cycle finishes, release the pressure using either the natural or quick release method. Switch the instant pot to sauté mode. Shred the chicken—it will be so tender it falls apart. Mix in the cooked brown rice (or quinoa), fresh spinach, lime juice, and chopped cilantro.
- Serve the soup in bowls, then add tortilla chips, sliced avocado, shredded cheese, and a dollop of yogurt. Finish with extra cilantro and lime wedges. Dig in!
The best part? This soup is nutritious too—loaded with protein-rich chicken, leafy greens, and fiber. Honestly, you should keep making this from now through the end of winter. It's warming, filling, fast, simple, and incredibly tasty. Just what everyone needs.
Give this recipe a try and tell us how much you enjoyed it!
P.S. Don't own an instant pot? Click here and you'll be grateful!
With love, Half Baked Harvest
Photography by Karla Ticas
