Chicken tortilla soup Instant Pot with frozen chicken is the recipe Chef Mouny reaches for when life gets busy, the day runs long, and dinner needs to be comforting but effortless. On her Texas ranch, evenings often end with the scent of smoky tomatoes and roasted chiles filling the kitchen as her Instant Pot hums softly in the background. What she loves most about this soup is that it delivers deep, layered flavor in minutes even when the chicken comes straight from the freezer.
For Mouny, this dish embodies the heart of modern comfort cooking. She’s built a life around food that connects simple, soulful, and adaptable. Years of culinary travel taught her that cooking should never feel stressful, and that even on the busiest days, good food can still tell a story. That’s where the chicken tortilla soup Instant Pot with frozen chicken comes in: quick enough for weeknights, rich enough for guests, and filled with the smoky spice of cumin, chili, and fire-roasted tomatoes.
She often says this soup was inspired by necessity the moment she realized she could skip thawing chicken and still end up with the same tender, flavorful result. That discovery led to her developing other Instant Pot favorites like her upcoming Instant Pot Chicken Tortilla Soup (classic version) and her indulgent instant pot cheesy chicken tortilla soup for creamy cravings.
Each pot she makes reminds her that home cooking doesn’t need perfection it needs heart. And that’s exactly what this chicken tortilla soup Instant Pot with frozen chicken delivers: a warm, nourishing reminder that even the simplest meals can taste extraordinary.
Table of Contents
Table of Contents
Chicken Tortilla Soup Instant Pot with Frozen Chicken: Easy, Flavorful, and Foolproof
- Total Time: 40 minutes (including pressurizing and release)
- Yield: 6 servings
Description
Chicken tortilla soup Instant Pot with frozen chicken—a quick, comforting soup made with chicken, fire-roasted tomatoes, and black beans for bold Southwest flavor.
Ingredients
2 teaspoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1 (4-ounce) can mild fire-roasted diced green chiles
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can red enchilada sauce
1–2 teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
4 cups low-sodium chicken broth
1 pound frozen boneless skinless chicken breasts
1 cup frozen or canned corn (drained if canned)
Salt and black pepper, to taste
Toppings: tortilla strips, avocado, shredded cheese, cilantro, lime wedges, sour cream or Greek yogurt
Instructions
Set Instant Pot to sauté mode and add olive oil. Cook onion for 3 minutes until softened. Stir in garlic, then turn off sauté.
Add green chiles, tomatoes, enchilada sauce, chili powder, cumin, black beans, and broth. Stir well, scraping the bottom of the pot.
Place frozen chicken breasts directly into the liquid. Lock lid, set valve to sealing, and cook on high pressure for 12 minutes.
Let pressure release naturally for 10 minutes, then vent remaining steam.
Remove chicken, shred with two forks, and stir in corn. Return shredded chicken to the pot and season with salt and pepper.
Serve hot with your favorite toppings tortilla strips, avocado, cheese, cilantro, and lime.
Notes
If using fresh chicken, reduce pressure cook time to 9 minutes.
To thicken soup, simmer uncovered for a few minutes or stir in a cornstarch slurry.
Soup freezes beautifully for up to 3 months; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Instant Pot / Pressure Cook
- Cuisine: Mexican / Southwest
Why the Instant Pot Makes Frozen Chicken a Game Changer
From Freezer to Flavor in Minutes
One of the biggest reasons Chef Mouny loves her chicken tortilla soup Instant Pot with frozen chicken is that it makes dinner possible without planning ahead. We’ve all been there staring at a block of frozen chicken at 5:30 p.m., wondering what to do. The Instant Pot turns that “oops” moment into a flavorful, hearty meal in less than an hour.
By cooking under high pressure, the Instant Pot safely thaws and cooks the chicken evenly while sealing in juices and flavor. It transforms frozen meat into fork-tender perfection without sacrificing texture. In fact, Mouny insists the broth in her chicken tortilla soup Instant Pot with frozen chicken develops even more depth because of the slower temperature rise during the pressure build.
What makes this method even better is its flexibility. If you’re in the mood for smoky, tangy comfort food, try her Instant Pot Apple BBQ Pulled Beef Bowl it uses the same technique to tenderize beef while infusing every bite with flavor. Once you master the timing, your Instant Pot becomes more than a tool it becomes your secret weapon for fast, flavorful cooking.
Chef Mouny’s Flavor-Building Technique
The magic starts before the lid even closes. She begins by sautéing onions, garlic, and spices right in the pot, building a base of aromatic flavor. Then come the fire-roasted tomatoes, green chiles, and enchilada sauce all ingredients that make her chicken tortilla soup Instant Pot with frozen chicken taste like it’s been simmering all day. Once everything is layered, she simply adds the frozen chicken, seals the lid, and lets pressure do the rest.
For Mouny, that’s the beauty of modern cooking: minimal effort, maximum comfort, and no compromise on flavor.
How to Make Chicken Tortilla Soup Instant Pot with Frozen Chicken (Step-by-Step)
Easy Steps for Busy Nights
Making chicken tortilla soup Instant Pot with frozen chicken is pure weeknight magic. There’s no need to thaw, pre-cook, or worry about dry meat the Instant Pot handles everything perfectly while you prep toppings or set the table.
To begin, set the Instant Pot to sauté mode and warm two teaspoons of olive oil. Add chopped onion and cook until softened, about three minutes. Stir in minced garlic, then turn off sauté mode. Add the green chiles, fire-roasted tomatoes, enchilada sauce, chili powder, cumin, and black beans. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot this adds depth to the flavor.
Now it’s time for the chicken. Place your frozen chicken breasts directly into the pot, making sure they’re submerged in the liquid. Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Once the cooking time ends, allow the pressure to release naturally for 10 minutes before venting any remaining steam.
Carefully remove the chicken and shred it using two forks it should be tender and juicy. Stir in the corn, return the shredded chicken to the soup, and season with salt and pepper to taste.
If you prefer a creamy variation, try Mouny’s instant pot cheesy chicken tortilla soup, which adds melted cheese and cream for extra richness. And if you’re working with fresh chicken, the Instant Pot Chicken Tortilla Soup version cooks in just 9 minutes for the same comforting flavor.
This recipe proves that great food doesn’t need complicated prep it just needs heart, warmth, and the right kitchen companion. That’s why chicken tortilla soup Instant Pot with frozen chicken is one of Chef Mouny’s weeknight heroes.
Serving, Storage & Cozy Comfort Touches
How to Serve It Right
When it comes to serving chicken tortilla soup Instant Pot with frozen chicken, Chef Mouny believes presentation is just as important as flavor. She ladles the steaming soup into deep bowls and sets out a variety of toppings crispy tortilla strips, shredded cheese, avocado slices, and fresh cilantro. A quick squeeze of lime brings brightness to the smoky, savory broth.
Her table often becomes a little build-your-own fiesta, where everyone personalizes their bowl. Some go heavy on cheese, others add extra spice, and everyone goes back for seconds. On colder nights, she loves pairing this soup with warm cornbread or a side of Mexican rice. For a heartier, creamier twist, Mouny sometimes stirs in melted cheese and cream, inspired by her instant pot cheesy chicken tortilla soup recipe perfect for when you want extra comfort in a bowl.
Storage and Freezer Tips
This chicken tortilla soup Instant Pot with frozen chicken also shines as a make-ahead meal. Once cooled, store leftovers in airtight containers for up to three days in the fridge or freeze for up to three months. Reheat gently on the stovetop or use your Instant Pot’s sauté function to warm it without overcooking.
Mouny often doubles the batch, freezing portions for easy weeknight dinners when time is tight. The flavors deepen as it sits, making the next serving even better. She says it’s the perfect reminder that food isn’t just about feeding the body it’s about nurturing the soul. And few dishes do that better than this wholesome, flavorful chicken tortilla soup Instant Pot with frozen chicken shared around the table.
Conclusion – From Freezer to Table, Made with Love
For Chef Mouny, chicken tortilla soup Instant Pot with frozen chicken isn’t just a time-saver it’s proof that comfort food can be effortless. This simple one-pot meal embodies everything she loves about modern home cooking: big flavor, little effort, and the joy of sharing something warm and nourishing.
She often says the best recipes aren’t the ones that take the most time they’re the ones that make you feel cared for. And that’s exactly what this soup does. Whether she’s cooking a last-minute dinner for guests or a cozy meal for two, Mouny relies on her Instant Pot to deliver deep, slow-cooked flavor without the wait.
The chicken tortilla soup Instant Pot with frozen chicken has quickly become one of her ranch staples: the kind of meal that fills the kitchen with the scent of roasted chiles and reminds her why food, at its core, is about comfort and connection.
So grab your Instant Pot, skip the thawing, and let this bowl of warmth bring your family together just the way Chef Mouny intended.
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Frequently Asked Questions about chicken tortilla soup instant pot with frozen chicken
Can you put frozen chicken directly in the Instant Pot?
Yes! You can add frozen chicken straight into the pot it will thaw and cook evenly under pressure.
How long does it take to cook frozen chicken in the Instant Pot?
Set the Instant Pot to high pressure for 12 minutes, then allow a 10-minute natural release before venting.
Does frozen chicken taste as good as fresh in soup?
Absolutely. The Instant Pot seals in moisture, giving you tender, flavorful chicken every time.
How do I thicken chicken tortilla soup?
Simmer uncovered for a few minutes or stir in a teaspoon of cornstarch mixed with water.