Instant Pot Cheesy Chicken Tortilla Soup was born on a cool Texas evening when Chef Mouny craved something hearty, creamy, and full of spice. She wanted the bold flavors of her signature Instant Pot Chicken Tortilla Soup smoky cumin, roasted tomatoes, a touch of lime but with a richer, velvety twist. The answer came in the form of melted cheese and a swirl of cream, turning a family favorite into something new and indulgent.
For Mouny, food has always been about emotion and connection. On her ranch, dinner isn’t just a meal it’s a moment to slow down, share stories, and let warmth linger long after the bowls are empty. This instant pot cheesy chicken tortilla soup captures that feeling perfectly. It’s comfort in its coziest form gooey, flavorful, and irresistibly satisfying, yet quick enough for weeknights thanks to the Instant Pot.
Each spoonful of this instant pot cheesy chicken tortilla soup tells a story of creativity and comfort the kind of meal that feels like a warm hug on a busy day. Whether you serve it for game night or a quiet dinner at home, it’s proof that with a little inspiration (and the right cheese), even a simple soup can taste extraordinary.
Table of Contents
Table of Contents
Instant Pot Cheesy Chicken Tortilla Soup: Creamy, Spicy, and Comforting
- Total Time: 40 minutes (including pressurizing and release)
- Yield: 6 servings
Description
Instant Pot Cheesy Chicken Tortilla Soup is the ultimate creamy comfort food packed with tender chicken, melted cheese, and bold Southwestern spices for a quick, hearty dinner.
Ingredients
2 teaspoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1–2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon smoked paprika
1 (4-ounce) can mild diced green chiles
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 cup corn kernels, frozen or canned
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 (10-ounce) can red enchilada sauce
4 ounces cream cheese, softened
1½ cups shredded cheddar or Monterey Jack cheese
Salt and black pepper, to taste
Toppings: tortilla strips, avocado, cilantro, shredded cheese, and lime wedges
Instructions
Set Instant Pot to sauté mode. Add olive oil and onion; cook 3 minutes until softened. Stir in garlic, chili powder, cumin, and paprika.
Add diced green chiles, tomatoes, enchilada sauce, black beans, corn, and broth. Stir well, scraping up browned bits.
Nestle chicken breasts into the liquid. Seal lid, set valve to sealing, and cook on high pressure for 10 minutes.
Allow a natural release for 10 minutes, then vent remaining steam. Remove chicken, shred, and set aside.
Switch to sauté mode; stir in cream cheese until melted and smooth. Add shredded cheddar gradually, stirring until creamy.
Return shredded chicken to the pot, season with salt and pepper, and serve hot with your favorite toppings.
Notes
Add cheese only after pressure cooking to prevent curdling.
For extra spice, use pepper jack cheese or add jalapeños.
Freeze before adding cheese for best texture; stir in dairy after reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Instant Pot / Pressure Cook
- Cuisine: Mexican / Southwest
Why the Instant Pot Makes Cheesy Soups Effortless
Creamy Perfection in Minutes
There’s something magical about making instant pot cheesy chicken tortilla soup in a pressure cooker. The Instant Pot not only cooks everything faster it builds layers of flavor that taste like they’ve been simmering all afternoon. Unlike stovetop versions, the sealed heat locks in every bit of spice and richness, while keeping the chicken tender and juicy.
Chef Mouny discovered that the Instant Pot was her best ally for busy days when she wanted comfort food without compromise. By combining sautéing and pressure cooking in one pot, she could build depth quickly: sauté onions and garlic, bloom the spices, add tomatoes and broth, then let the machine do the rest. After cooking, a quick stir of cream and cheese transforms the soup into the luscious instant pot cheesy chicken tortilla soup her family adores.
It’s the same trick she uses in other Instant Pot creations like her Instant Pot Apple BBQ Pulled Beef Bowl where pressure turns ordinary ingredients into something extraordinary. The Instant Pot simplifies complex flavors, making every bite taste slow-cooked and homey.
Chef Mouny’s Flavor-Building Secrets
Mouny always says that flavor is built in layers. For this recipe, it starts with fire-roasted tomatoes and chili powder, followed by creamy additions stirred in at just the right time. It’s a method she first developed while testing her chicken tortilla soup Instant Pot with frozen chicken, realizing that heat control and timing are everything.
The key, she says, is patience add your cheese only after the soup has finished cooking. That’s how you get that perfect melt: silky, not grainy; creamy, not heavy. It’s one more reason why instant pot cheesy chicken tortilla soup feels gourmet yet effortless.
How to Make Instant Pot Cheesy Chicken Tortilla Soup (Step-by-Step)
Simple, Creamy, and Foolproof
Making instant pot cheesy chicken tortilla soup is easier than it looks, and the payoff is pure comfort in a bowl. It’s a recipe that delivers the flavor of a restaurant favorite right from your own kitchen with minimal prep and just one pot to clean.
Start by setting your Instant Pot to sauté mode and adding a touch of olive oil. Cook diced onion for three minutes until translucent, then add garlic and sauté for another minute. Stir in chili powder, cumin, and a pinch of paprika to bloom the spices and deepen the flavor.
Next, add the fire-roasted diced tomatoes, green chiles, enchilada sauce, black beans, corn, and chicken broth. Nestle the chicken breasts into the liquid, making sure they’re fully submerged. Seal the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Once the cooking cycle ends, let the pressure release naturally for 10 minutes before venting the rest.
Remove the chicken and shred it with two forks it should be tender and juicy. Now for the best part: switch to sauté mode again and stir in cream cheese until melted and smooth. Add shredded cheddar or Monterey Jack a handful at a time, stirring until the soup becomes creamy and rich. Return the shredded chicken to the pot, season with salt and pepper, and your instant pot cheesy chicken tortilla soup is ready to serve.
No matter which you choose, this recipe is the kind of meal that brings everyone back for seconds because once you’ve had it creamy, there’s no going back.
Serving, Storage & Cozy Comfort Touches
How to Serve It Right
When it comes to serving instant pot cheesy chicken tortilla soup, Chef Mouny believes presentation should be as inviting as the flavor itself. She ladles the steaming, golden soup into deep bowls and adds a generous topping of shredded cheese, crunchy tortilla strips, fresh avocado slices, and a sprinkle of cilantro. A quick squeeze of lime brightens each spoonful, balancing the creamy richness perfectly.
Her table often turns into a casual family feast, where everyone personalizes their bowl. Some go heavy on the cheese, others love an extra handful of tortilla strips, and nobody ever skips the avocado. For special nights, Mouny pairs this creamy soup with a crisp green salad or warm cornbread for a complete meal.
Storage and Freezer Tips
Leftovers keep wonderfully for up to three days in the fridge. To reheat, warm the soup gently over low heat or use the Instant Pot’s sauté mode, stirring occasionally to maintain its creamy texture. If you’d like to freeze it, do so before adding the cheese then stir in the dairy once reheated for a smoother consistency.
For Mouny, this soup isn’t just about nourishment; it’s about sharing warmth. Each bowl of instant pot cheesy chicken tortilla soup reminds her why she cooks to comfort, to connect, and to bring joy to those she loves most.
Conclusion – Creamy Comfort Made Easy
For Chef Mouny, instant pot cheesy chicken tortilla soup is the kind of meal that warms more than just the body it feeds the soul. It’s a dish that blends her love of bold Southwestern spices with her passion for creamy, comforting textures. The Instant Pot makes it possible to enjoy slow-simmered flavor in minutes, turning an everyday dinner into something extraordinary.
She often says that this soup is proof that simple ingredients can create unforgettable moments. Whether she’s making it for her family on the ranch or testing a new version for her readers, Mouny finds joy in every spoonful. The combination of tender chicken, melted cheese, and smoky chiles feels like a hug in a bowl a reminder that good food doesn’t have to be complicated to be deeply satisfying.
Ultimately, this instant pot cheesy chicken tortilla soup captures everything Chef Mouny stands for: simplicity, warmth, and heart. One taste, and you’ll understand why it’s become a favorite across her kitchen and beyond.
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Frequently Asked Questions about instant pot cheesy chicken tortilla soup
How do you make creamy chicken tortilla soup in the Instant Pot?
Cook the soup first, then stir in cheese and cream after pressure release for a silky, smooth texture.
What cheese works best for chicken tortilla soup?
Cheddar, Monterey Jack, or Colby Jack melt beautifully without becoming grainy.
Can you add cream cheese to chicken tortilla soup?
Yes! Cream cheese adds rich body and balances the spice in instant pot cheesy chicken tortilla soup.
How long should you cook cheesy chicken tortilla soup in the Instant Pot?
Cook on high pressure for 10 minutes, followed by a 10-minute natural release.