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turkey tortilla soup in gray bowl topped with cheese and tri-color tortilla strips
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Instant Pot Turkey Tortilla Soup

Course Soup
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 8 minutes
Pressurize 20 minutes
Servings 4
Calories 262kcal



  • 8 oz leftover turkey chopped into bite sized pieces
  • 8 oz tomato sauce
  • 14.5 oz fire roasted diced tomatoes
  • 2 cups frozen sweet corn kernels
  • 3 cups chicken broth
  • 2 tablespoons homemade taco seasoning
  • 1/2 cup sweet onion peeled and diced
  • 2 tablespoons fresh jalapeno diced, ribs and seeds removed
  • 2 cloves garlic peeled and minced
  • 4 oz salad topper tortilla strips


  • Add all ingredients except for tortilla strips to Instant Pot and stir to combine
  • Cover, seal and set to high pressure for 8 minutes
  • Allow 10 minute natural pressure release then turn valve to release remaining pressure
  • Serve each bowl with a handful of tortilla strips and topped with cheese, sour cream, cilantro or plain - however you prefer!


  • To make half of a recipe to serve 1-2 people, I would suggest making the whole recipe up to the point you add broth, dividing in half, and storing half in a freezer bag to cook later.  That way you prep once and eat twice! Use a 2-3 quart slow cooker if making half.
  • To double, simply double all of the ingredients (you can use the serving size slider in the recipe card below) and use a 5 quart or larger slow cooker.
  • Feel free to sub store-bought taco seasoning in place of homemade.
  • Look for frozen corn labeled as "sweet" or "super-sweet" for best results.


Calories: 262kcal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 1309mg | Potassium: 614mg | Fiber: 5g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 35mg | Calcium: 59mg | Iron: 2mg