Instant Pot Anti-Inflammatory Chicken Tortilla Soup
A hearty gluten-free Instant Pot chicken tortilla soup with blended white beans, black beans, tomatoes, cauliflower rice and creamy coconut milk.
Serving ideas
Set out avocado, fresh cilantro, lime wedges and gluten-free tortilla strips so everyone can build their own bowl. This chicken tortilla soup can be the main event for a casual dinner, with a simple green salad alongside.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked shredded chicken breast, yellow onion and garlic form the base of this soup.
- A bowl-centered meal. The ingredients come together in a broth or sauce, making the finished batch straightforward to divide.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- 6-quart Instant Pot
- Blender
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure cauliflower rice in the form named in the card. A cooked measure is different from a dry measure.
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Drain where directed. Follow the preparation note for cannellini beans and black beans. Extra liquid can loosen a dressing, sauce, or filling.
Instant Pot Anti-Inflammatory Chicken Tortilla Soup
Ingredients
Equipment
Method
- Set the Instant Pot to Sauté. Warm the olive oil and cook the onion for 3 to 4 minutes, until softened.
- Add the garlic, cumin, oregano and salt. Cook for 30 to 60 seconds, stirring, until fragrant.
- Blend the cannellini beans with all their canning liquid until smooth.
- Add the blended beans, tomatoes with green chiles, black beans, chicken and cauliflower rice. Stir well, scraping the bottom so no browned bits remain.
- Seal the lid and cook on High Pressure for 6 minutes.
- Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
- Stir in the coconut milk and lime juice. Taste and adjust the salt before serving.
Nutrition
Notes
- Choose certified gluten-free beans, tomatoes, spices and packaged chicken when needed.
- Contains coconut.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Follow the pressure-release method in the card. Time spent building pressure and releasing it is separate from the timed pressure-cooking interval.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Does the pressure-cook time include the full preparation?
No. Preparation, pressure-building, release, and any finishing steps also take time. Follow the complete method and the cooker’s capacity guidance.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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