Instant Pot Tortilla Soup: A Streamlined, Flavor-Packed Recipe for Busy Weeknights
For years, my beloved Tortilla Soup recipe was a stovetop staple. However, a recent shift transformed it into this incredibly convenient and equally delicious Instant Pot Tortilla Soup. While the stovetop method remains perfectly viable, cooking it in the Instant Pot somehow feels more exciting and effortless. Perhaps it’s the hands-off pressure cooking, or the way flavors meld so deeply in a shorter time, but this updated version has definitely become my preferred way to enjoy this comforting Mexican-inspired dish.
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Recipe Evolution: Simplifying for Maximum Flavor and Ease
This Instant Pot Tortilla Soup shares many similarities with my original recipe, but it’s been significantly streamlined for today’s busy cooks. The most notable change? I’ve eliminated the step of pureeing dried, rehydrated peppers. While that version was undeniably good, I found myself making the soup less frequently due to the extra prep and clean-up involved with the blender. My goal with this new iteration was to create a recipe that’s not only bursting with authentic flavor but also incredibly easy to prepare, making it a go-to choice for any day of the week.
To compensate for the simplified approach and to elevate the overall taste profile, I’ve incorporated a few “new” ingredients – and by new, I mainly mean bacon. The addition of bacon brings a subtle yet profound layer of smoky, savory depth to the soup, acting as a secret weapon for flavor. Beyond its delicious taste, the rendered bacon fat significantly improves the mouthfeel, giving the soup a richer, more luxurious texture. Of course, you can certainly omit the bacon for a vegetarian option and still achieve a fantastic soup, but I’ve consistently received extra compliments when including it. It seems bacon truly works its usual magic, turning a great soup into an extraordinary one.
Essential Ingredients for Your Instant Pot Tortilla Soup
Crafting a truly memorable Instant Pot Tortilla Soup relies on a thoughtful combination of fresh produce, pantry staples, and key spices. Each ingredient plays a vital role in building the complex, comforting flavors that make this soup so beloved. Below is a detailed look at the components that come together to create this culinary delight.
- Bacon: This isn’t just for flavor; it also contributes a wonderful body and rich, savory background notes to the soup. As it cooks, the bacon renders fat, which is then used to sauté the aromatics, infusing them with incredible taste. After cooking, I typically remove the crispy bacon bits and save them for sprinkling over salads, baked potatoes, or pasta dishes later. This keeps the soup lighter while still benefiting from the rendered fat’s depth. For a vegetarian alternative, simply use olive oil or a plant-based butter to sauté the vegetables.
- Carrots: Don’t underestimate the humble carrot in this soup! It’s a natural sweetener that balances the acidity of the tomatoes and the heat from the spices. If you choose to omit carrots, you might find the soup needs a touch more sugar or a different sweet component to achieve that perfect flavor harmony. Adding corn, as discussed later, is another excellent way to boost natural sweetness.
- Jalapeño: A fresh jalapeño adds a vibrant touch of flavor and a gentle kick of spice. If you’re using Ro-Tel tomatoes (which often include green chilies), you might find you can reduce or even skip the fresh jalapeño, depending on your preferred spice level. For a milder soup, remove the seeds and white membrane from the jalapeño before chopping. If you love heat, feel free to leave some or all of them in, or even add a spicier chili like a serrano pepper.
- Ro-Tel Tomatoes: This canned product is a secret weapon for many Mexican-inspired dishes. Ro-Tel is a blend of diced tomatoes and green chilies, offering a unique spicy and tangy flavor profile that adds depth. They also come in a mild variety, though even that can have a pleasant zing. For those who prefer less heat or want to control the sodium, you can substitute with a can of fire-roasted diced tomatoes for smoky flavor, or plain drained diced tomatoes. When preparing this for my family member, Fuzz, I often opt for a can of plain, drained diced tomatoes to keep the heat to a minimum.
- Garlic: A foundational aromatic! Three cloves are usually sufficient to impart a robust garlic flavor, but if you’re a garlic enthusiast (like me!), don’t hesitate to double the amount. Freshly minced garlic offers the best flavor, providing a pungent, aromatic base that complements the other ingredients beautifully.
- Chicken Broth or Vegetable Broth: The quality of your broth significantly impacts the final taste of your soup. I usually go for popular brands like Swanson or Progresso, or whatever high-quality broth is on sale. I often use reduced-sodium broth, as it allows me to control the salt content more precisely, adding salt to taste throughout the cooking process. If using a fully salted broth, you’ll likely need less or no additional salt. Homemade broth, of course, will always yield the most exceptional flavor.
- Cumin: This warm, earthy spice is one of my all-time favorites, and it’s absolutely essential for authentic Mexican flavor in tortilla soup. Over the years, I’ve refined the amount, dialing it down from a tablespoon to a teaspoon to achieve a more balanced flavor without overpowering the other ingredients. However, cumin is a personal preference, so feel free to adjust it to your taste – add a little more if you love its distinct aroma!
- Honey: This might seem like an unconventional addition to a savory soup, but it’s truly the secret ingredient that makes this Instant Pot Tortilla Soup shine! Just two teaspoons of honey don’t make the soup sweet; instead, they work magic by enhancing the natural sweetness of the tomatoes and balancing the acidity and savory notes. It rounds out the flavors beautifully. While you can certainly omit it or halve the amount, I strongly encourage you to give it a try. Brown sugar can also be used as a substitute if you prefer.
- Smoked Paprika: A dash of smoked paprika contributes a delightful, subtle smokiness that adds another layer of complexity to the soup. If you’re using Ro-Tel with chipotle flavor or incorporating other smoky chiles (like Anchos), you might consider skipping the smoked paprika to avoid overdoing the smoky notes. Otherwise, it’s a fantastic addition.
- Mexican Oregano: Distinct from common Mediterranean oregano, Mexican oregano offers a more earthy, citrusy, and slightly peppery flavor. It’s crucial for that authentic regional taste. If you can’t find it, regular oregano will work, but for the best flavor, seek out Mexican oregano.
- Salt: The importance of tasting and adjusting as you cook cannot be overstated, especially with salt. I would never make soup without tasting it along the way, and I wholeheartedly recommend you do the same. If you’re using low-sodium broth, you’ll likely need to start with at least ¼ teaspoon and might add up to ½ teaspoon or more. With fully salted broth, you may need only a pinch or none at all. Always adjust to your personal preference.
- Bay Leaf: Don’t underestimate the subtle yet significant flavor contribution of a bay leaf. It infuses the soup with a delicate, herbaceous aroma during cooking. Larger bay leaves are often preferred because they are easier to spot and remove before serving.
- Chicken: This recipe is incredibly versatile when it comes to chicken. I’ve made this soup successfully with various forms of cooked chicken: leftover cooked chicken breast, tender chicken thighs, pre-cooked refrigerated chicken chunks, and even canned chicken in a pinch. They all yield delicious results, making this soup perfect for using up what you have on hand.
- Corn (Canned, Drained): While not explicitly in the main ingredient list for the base, a can of drained corn is a wonderful optional addition at the end. It adds bursts of sweetness, a pleasant texture, and another layer of color to the soup, complementing the other flavors beautifully.
- Corn Tortillas (for thickening): Chopped corn tortillas are incorporated directly into the soup during cooking. As they simmer and pressure cook, they break down, naturally thickening the soup and imparting an incredible, authentic corn flavor. This method is a key part of what gives tortilla soup its characteristic body and taste.
- Corn Tortillas (for topping): Fresh corn tortillas, cut into strips and then air-fried or baked until crispy, are the ultimate garnish for tortilla soup. They add a delightful crunch and essential texture that truly completes the dish.
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Recipe
Instant Pot Tortilla Soup
Anna
Pin Recipe
Equipment
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Instant Pot (6-quart or larger recommended)
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Sharp Knife
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Cutting Board
Ingredients
- 2 slices bacon, chopped
- 1 tablespoon butter or olive oil (if omitting bacon)
- 1 cup chopped yellow onion (about 100 grams)
- ⅓ cup chopped carrots (about 50 grams, adds sweetness)
- 1 large jalapeño, optional, seeds and membrane removed for less heat
- 3 cloves garlic, minced (about 18 grams, or more to taste)
- 3 large corn tortillas, chopped (about 72 grams, for thickening)
- 1 can Ro-Tel tomatoes (10 oz), undrained, or a 14 oz can fire-roasted diced tomatoes
- 3 cups chicken or vegetable broth, low sodium or regular
- 1 teaspoon ground cumin
- 1 ½ teaspoons smoked paprika (optional, for smoky depth)
- 1 teaspoon Mexican oregano
- 2 teaspoons honey, plus more as needed (about 8 grams, enhances tomato sweetness)
- ¼ to ½ teaspoon salt, or to taste (adjust based on broth sodium content)
- 1 bay leaf, whole
- 1 can corn, drained (optional, for added sweetness and texture)
- 1 cup chopped cooked chicken (rotisserie, leftover, or canned)
- 5 corn tortillas for air frying or baking (optional, for crispy strips)
Instructions
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Begin by setting your Instant Pot to the Sauté function, and adjust it to a high heat setting. Add the chopped bacon to the pot and cook it for approximately 8-10 minutes, stirring occasionally, until it becomes wonderfully browned and crispy. Carefully remove the cooked bacon from the pot, leaving behind the rendered grease. You should aim for about 2 teaspoons of bacon fat in the pot. The crispy bacon bits can be served as a garnish on top of your finished soup, or you can save them to add a savory crunch to salads, pasta, or other dishes.
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If you opted to omit the bacon, add 1 tablespoon of butter or olive oil to the Instant Pot. Then, add the chopped onions, carrots, and jalapeño (if using) to the pot. Sauté these vegetables for 3-4 minutes, stirring until they start to soften and become fragrant. Next, add the minced garlic and the chopped corn tortillas. Continue to cook for another 2 minutes, stirring constantly and gently scraping the bottom of the Instant Pot with a wooden spoon to prevent any tortillas from sticking and to deglaze the pot, releasing any flavorful browned bits. This step is crucial for building a rich flavor base and avoiding a “burn” warning.
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Pour in the entire can of undrained Ro-Tel or diced tomatoes. Immediately scrape the bottom of the Instant Pot thoroughly with your wooden spoon to ensure no food particles are stuck. This prevents a “burn” notice during pressure cooking. Now, add the 3 cups of chicken or vegetable broth, ground cumin, honey, and smoked paprika (if using). At this stage, because you are still in Sauté mode, the soup won’t be very hot, allowing you to easily adjust seasonings.
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Take a moment to taste the soup base and adjust any salt or pepper as needed. This is your opportunity to fine-tune the flavors before pressure cooking. Add the bay leaf whole; its subtle aromatic notes will infuse the soup during cooking.
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Secure the lid on the Instant Pot and make sure the steam release valve is set to the sealing position (center). Select the “Manual” (or “Pressure Cook”) button and set the cooking time to “2” minutes. The Instant Pot will take some time to come to pressure (typically 10-15 minutes), after which the 2-minute cooking cycle will begin. Once the cooking time is complete, allow for a natural pressure release. This means letting the pressure dissipate on its own, which usually takes about 15-20 minutes. A natural release is recommended for soups as it helps the flavors settle and prevents foam from escaping. If you’re in a hurry, you can perform a quick release by carefully turning the steam valve to the venting position, but be cautious of the hot steam.
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Once the pressure has fully released, carefully open the pot. Stir in the chopped cooked chicken. Alternatively, if you prefer a restaurant-style presentation, you can leave the chicken out of the pot and spoon the hot soup over individual servings of chicken in bowls. At this point, taste the soup again and make any final adjustments to the spices – perhaps a little more salt, a dash of hot sauce, or a pinch more cumin. If you’re adding corn for extra sweetness and texture, stir in the drained can of corn now. You can keep the soup warm using the Instant Pot’s “Keep Warm” setting or its “Slow Cook” function on low until you’re ready to serve.
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For an even richer and more developed flavor, consider making the soup earlier in the day. After cooking, leave it in the Instant Pot on the “Slow Cook” (low) or “Keep Warm” setting for a few hours. This allows the ingredients to meld and the flavors to deepen significantly, resulting in an even more delicious soup.
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To complete your tortilla soup experience, prepare some crispy corn tortilla strips for serving. Cut fresh corn tortillas into ½-inch wide strips. If using an air fryer, arrange the strips in a single layer in the basket and lightly spray them with cooking spray or olive oil spray. Air fry at 250-300°F (120-150°C) for about 5-7 minutes, shaking the basket halfway through, until they are golden and crisp. Alternatively, spread the strips on a baking sheet, spray lightly with oil, and bake at approximately 350°F (175°C) for 8 to 12 minutes, or until perfectly crisp. These homemade strips offer an unbeatable crunch and flavor compared to store-bought versions.
Serving Suggestions & Customization
This Instant Pot Tortilla Soup is fantastic on its own, but it truly shines with a selection of fresh and flavorful toppings. Consider offering a buffet of garnishes so everyone can customize their bowl. Popular choices include: creamy avocado slices or diced avocado, a dollop of sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese, a sprinkle of fresh cilantro, a squeeze of lime juice for brightness, or even a few of those reserved crispy bacon bits from earlier. For an extra kick, a drizzle of your favorite hot sauce is always welcome.
Beyond toppings, this recipe is highly adaptable. Feel free to play with the spice level by adjusting the jalapeño or adding a pinch of cayenne pepper. For more vegetables, consider adding diced bell peppers, zucchini, or black beans along with the corn. If you prefer a vegetarian option, simply omit the bacon and chicken, and use vegetable broth throughout. You can also experiment with different types of chilies for varied flavor profiles, such as a mild poblano pepper for a smoky, less spicy note. The beauty of this soup lies in its flexibility, making it easy to tailor to your family’s tastes.
Storage and Make-Ahead Tips
This Instant Pot Tortilla Soup is an excellent make-ahead meal, as the flavors tend to deepen and become even more harmonious the day after it’s prepared. Once cooled, store leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over medium heat, or in the microwave, stirring occasionally until heated through. You may need to add a splash of extra broth or water if the soup has thickened too much in the refrigerator. The soup also freezes beautifully! Portion it into freezer-safe containers or bags and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating. It’s the perfect solution for quick, comforting meals on busy future evenings.