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Insta Pot Salsa Verde Chicken Tortilla Soup

Insta Pot Salsa Verde Chicken Tortilla Soup

  • Author: Marty Boyd
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Tex Mex


  • 1 pound package chicken tenders, cut into chunks
  • 116 ounce jar salsa verde
  • 4 cups chicken stock or bone broth
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 4 tablespoons tomato paste
  • 115 ounce can black beans, drained and rinsed
  • 2 cups fresh/frozen corn
  • Toppings
  • • limes, sour cream, cilantro, green onion, avocado, tortilla strips


  1. In pressure cooking pot, add chicken, salsa verde, chicken stock, onion, bell pepper, cumin, chili powder, salt, black pepper, smoked paprika, and tomato paste. Stir together.
  2. Following your pressure cooker instructions set to high pressure for 10 minutes.
  3. After cooking for 10 minutes allow pressure to naturally release for 10 minutes and then use a quick release the remaining pressure.
  4. Add black beans and corn. Stir until corn is heated through, turning on simmer feature if necessary
  5. Ladle soup into bowls and top with your favorite toppings.

Keywords: instant pot, chicken, salsa verde, chicken stock, black beans, corn, soup