THE RECIPE JOURNAL · Main Course
Fast and Flavorful Chicken Quinoa Tortilla Soup in the Instant Pot®
This hearty soup comes together quickly and packs a delicious punch with tender chicken, protein-rich quinoa, and warming spices. It’s perfect for busy nights when you want something comforting without the wait.
FROM THE KITCHEN • Fast and Flavorful Chicken Quinoa Tortilla Soup in the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Restaurant-Style Chicken Fried Rice Recipe
Something delicious to watch next.
01
Prepare and Season Ingredients
Start by turning on your Instant Pot and adding the chicken stock, diced tomatoes, chopped onions, and minced garlic to the pot. Lay the chicken breasts on top and sprinkle them with chili powder, cumin, paprika, salt, and pepper. Then, add the corn and shredded cabbage over everything, but don’t stir it in. Close the lid and set the pot to high pressure for 8 minutes. It might take about 10 to 15 minutes for the pressure to build up.
02
Shred Chicken and Mix
When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, take out the chicken and shred it with two forks. Return the shredded chicken to the pot along with the cooked quinoa, a squeeze of lemon juice, and some tortilla chips. Give it a gentle stir and finish by sprinkling chopped cilantro on top before serving.
Why you’ll love it
This soup is a perfect weeknight meal that comes together quickly without sacrificing flavor. The combination of tender chicken, wholesome quinoa, and bold spices creates a comforting and nutritious dish. Using the Instant Pot® makes it even easier by cutting down cooking time.
How to serve
Serve the soup hot with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for brightness. Add toppings like avocado slices, shredded cheese, or a dollop of sour cream to make it more satisfying. Pair it with warm tortilla chips or crusty bread.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup also freezes well—thaw overnight in the fridge before reheating.
