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Instant Pot Turkey Tortilla Soup

This comforting Instant Pot Turkey Tortilla Soup is a family favorite, blending savory turkey, vibrant veggies, and a homemade taco seasoning for a deliciously quick meal.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 oz turkey, diced into 1/2-inch pieces Use fresh, free-range turkey for the best flavor
  • 8 oz tomato sauce Brand names like Hunt’s are recommended for consistent quality
  • 14.5 oz diced tomatoes Fire-roasted varieties can add extra depth
  • 2 cups corn Use fresh, frozen, or canned depending on availability
  • 3.5 cups chicken broth Low-sodium is best to control flavor
  • 2 tbsp taco seasoning Consider making your own blend for an extra flavor kick!
  • 1/2 cup onion, diced Sweet onions work beautifully for this dish
  • 2 tbsp jalapeño, finely minced Adjust based on your heat preference
  • 2 cloves garlic, minced Freshly minced is always better!
  • 1/2 tsp smoked paprika For that irresistible smokiness
  • 4 oz tortilla strips Optional; you can fry or bake your own for the crunchiest texture

Method
 

Preparation
  1. Dice the turkey, onion, jalapeño, and garlic. Prepare your chicken broth by measuring out 3.5 cups.
Cooking
  1. Add chicken broth to the Instant Pot. Next, add turkey, onion, garlic, jalapeño, tomato sauce, diced tomatoes, taco seasoning, and smoked paprika. Stir well to combine.
  2. Close the lid tightly, ensuring the steam release handle is in the sealing position. Set the Instant Pot to high pressure and cook for 8 minutes.
  3. After the cooking time elapses, let the pot naturally release pressure for 10 minutes. Then, carefully release any remaining steam.
Serving
  1. Remove the lid, stir the soup, and serve in bowls. Top generously with tortilla strips and any additional garnishes like sliced avocado or a dollop of sour cream.

Notes

Allow your soup to cool completely before transferring it to airtight containers. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. If the soup is too thick after cooking, add a splash of extra broth or water until you reach your desired consistency.