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Instant Pot Chicken Tortilla-Less Soup

By: Author Jenna Margot

Posted on

Instant Pot Chicken Tortilla-Less Soup

Hey y'all! If you’re searching for a big bowl of comfort with all the zesty Tex-Mex flavors of classic tortilla soup, but want to skip the carbs, my Instant Pot Chicken Tortilla-Less Soup is the answer. This dish is cozy, loaded with juicy chicken, veggies, and a savory, spiced broth—perfect for family dinners, healthy meal prep, or just curling up on the couch. Ready in less than an hour, it’s simple enough for weeknights but tasty enough to impress any crowd. Let's get cooking!

Why You'll Love This Instant Pot Chicken Tortilla-Less Soup

  • No tortillas means it’s low-carb, gluten-free, and perfect for lighter eating.
  • Uses the Instant Pot for a hands-off, one-pot meal ready in under 45 minutes.
  • Packed with bold flavors, lean protein, and plenty of nourishing veggies.
  • Completely customizable with your favorite toppings and mix-ins.
  • Leftovers taste even better the next day—hello, easy lunches!

Ingredients for Instant Pot Chicken Tortilla-Less Soup

  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 4 cups low-sodium chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt (to taste)
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

How to Make Instant Pot Chicken Tortilla-Less Soup

Step 1: Sauté the Aromatics

  1. Turn your Instant Pot to “Sauté.” Add the olive oil, then toss in the onion, jalapeño, and red bell pepper. Cook for 3-4 minutes until vegetables are softened and fragrant.
  2. Stir in the garlic and cook for 1 minute, until aromatic.

Step 2: Layer the Soup Ingredients

  1. Add the chicken breasts directly on top of the veggies. Pour in the diced tomatoes, black beans, and corn.
  2. Sprinkle the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper over everything.
  3. Pour in the chicken broth, ensuring the chicken is submerged. Do not stir.

Step 3: Pressure Cook

  1. Lock the Instant Pot lid and set the valve to “Sealing.” Cook on Manual/High pressure for 12 minutes.
  2. When cooking is complete, allow a natural release for 10 minutes, then release the remaining pressure manually.

Step 4: Shred Chicken and Finish Soup

  1. Carefully open the lid. Remove the chicken and shred it using two forks.
  2. Return the shredded chicken to the Instant Pot. Stir in lime juice and chopped cilantro.
  3. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes

Notes & Helpful Cooking Tips for Instant Pot Chicken Tortilla-Less Soup

  • For extra flavor, use fire-roasted tomatoes; they add a light smokiness you’ll love. Learn more about choosing canned tomatoes from Serious Eats.
  • If you prefer a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne.
  • This soup is fantastic for meal prep—simply store in single-serve containers for grab-and-go lunches.
Instant Pot Chicken Tortilla-Less Soup

Variations on Instant Pot Chicken Tortilla-Less Soup

  • Keto Version: Omit corn and beans for an ultra-low carb option.
  • Vegetarian Tortilla-Less Soup: Substitute chicken with canned jackfruit or extra beans, and use vegetable broth.
  • Spicy Southwest Soup: Add 1-2 chipotle peppers in adobo if you’d like it extra smoky and hot!

Required Equipment

  • 6-quart or larger Instant Pot or electric pressure cooker
  • Cutting board and chef’s knife
  • Measuring cups and spoons
  • Forks for shredding chicken
  • Ladle for serving

Storage Instructions for Instant Pot Chicken Tortilla-Less Soup

  • Cool soup to room temperature then transfer to airtight containers.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To reheat, use the microwave, stovetop, or Instant Pot on sauté mode until steaming hot.

Serving Suggestions for Instant Pot Chicken Tortilla-Less Soup

  • Top with sliced avocado, shredded cheese, fresh cilantro, sour cream, or sliced jalapeños.
  • Pair with a side of green salad or low-carb cloud bread for a complete meal.
  • Squeeze extra lime over each bowl for a burst of freshness.

Pro Tips for Perfect Instant Pot Chicken Tortilla-Less Soup

  • Use freshly squeezed lime juice for the brightest flavor—pre-bottled juice just isn’t the same (see why here).
  • For a thicker soup, mash a small portion of the beans directly in the pot before serving.
  • Want lower sodium? Opt for homemade chicken broth—here’s a great recipe from Food Network.

FAQ: Instant Pot Chicken Tortilla-Less Soup

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts—just increase the pressure cooking time to 17 minutes.
Is this soup spicy?
It’s mildly spicy as written, but you can adjust the heat by adding more or less jalapeño.
Can I make this Instant Pot Chicken Tortilla-Less Soup dairy-free?
Absolutely! Just skip any dairy toppings like cheese or sour cream and enjoy the soup as is.