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Make some Instant Pot Chicken Tortilla Soup for a warm, comforting weeknight meal. Perfect for chilly fall nights!

Instant Pot Chicken Tortilla Soup

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Author Kimberly Sneed


  • 1 cup onion chopped
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp garlic minced
  • 1 14 oz jar O Organics Medium Chunky Salsa
  • 1 cup O Organics frozen Golden Cut Corn
  • 1 14 oz can O Organics Black Beans drained
  • 1.5 lbs boneless chicken breasts (about 4 thin sliced chicken breasts)
  • 1 32 oz carton O Organics Chicken Broth
  • Seasoned salt to taste
  • Pepper to taste


  1. Set your Instant Pot to saute and add olive oil and chopped onion.
  2. Once the onion is translucent (3-5 minutes), add your spices and garlic.
  3. Stir to combine and cook for a minute or so, then add a jar of O Organics Medium Chunky Salsa, 1 cup of O Organics Golden Cut Corn and 1 can of Black Beans (drained).
  4. Add chicken breasts on top of the rest of the ingredients - don't stir.
  5. Top everything with 4 cups of O Organics Chicken Broth.
  6. Add your lid to the Instant Pot and set it to Manual for 12 minutes.
  7. Once the 12 minutes is up, let it naturally release for about 5-10 minutes, then quick release the rest.