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This EASY pressure cooker soup is like a taco in a bowl! The southwestern flavors in our Mexican Instant Pot Chicken and Rice Soup will warm you up and make you smile.
Creamy chicken and rice soup is a delicious dinner that’s easy to make and sure to become your family’s favorite instant pot soup recipe!
When it’s chilly outside, classic comfort foods like soups and stews are go-to meals at my house. They make the house smell amazing and they taste fantastic!
One of my favorite things about this Instant Pot chicken rice soup is that it’s super easy to make in no time at all, and you can even make it with leftover chicken if you want.
This is seriously one of the easiest Mexican soup recipes out there!
Mexican Chicken and Rice Soup Ingredients
- vegetable oil
- yellow onion, peeled and chopped
- garlic, minced
- chicken breasts, frozen
- chicken broth
- canned corn, drained
- tomatoes with green chilies
- black beans, drained and rinsed
- chili powder
- dried oregano
- cumin
- pepper
- salt
- cooked rice
Our Instant Pot Mexican rice soup is packed with flavor! A tasty mix of spices and veggies makes this one of the best Instant Pot soup recipes out there.
We love this creamy chicken and rice pressure cooker soup because you can use leftover chicken or even rotisserie chicken if you want, too!
IMPORTANT RECIPE TIP: If you use leftover chicken that’s already been cooked or rotisserie chicken, we recommend adding it in at the end instead of cooking it with the soup. Let it sit for a few minutes after adding it to allow the chicken to reheat in the soup.
Tips to Make the BEST Instant Pot Chicken Rice Soup
- Fresh or frozen chicken: You can use fresh or frozen chicken in this recipe. I personally love not worrying about defrosting chicken in the morning to make this chicken and rice soup recipe for dinner.
- Add your favorite toppings: Top this soup with your favorite taco toppings for even more flavor! Here are some ideas for toppings…
- Shredded cheese
- Cilantro
- Sour cream
- Diced avocado
- Tortilla chip strips
How to Make Chicken and Rice Soup in the Instant Pot
- Press the saute button on your Instant Pot. Add 1 Tbsp. vegetable oil to the pot. Once hot, add ½ peeled and chopped yellow onion and cook for 2-3 minutes or until soft.
- Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning. Turn off the pot.
- Add 2 fresh or frozen chicken breasts, 6 cups chicken broth, 15 oz. drained canned corn, 14.5 oz. canned diced tomatoes with green chilies, 15 oz. drained and rinsed canned black beans, 1 Tbsp. chili powder, ½ Tbsp. oregano, ½ tsp. cumin, ½ tsp. salt, and ¼ tsp. pepper to the pot. Stir.
- Cover and secure lid. Set release valve to seal. Press “soup” button and then the “manual” button. Set timer for 15 minutes.
- The Instant Pot will beep when done cooking. Turn it off and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and wait until no more steam comes out. Carefully remove the lid.
- Remove the chicken breasts to a plate and shred. Return to pot and stir. Add 2 cups cooked rice to the pot and stir to combine.
- Serve and enjoy!
What makes this one of the best Instant Pot soups?
This Instant Pot Mexican chicken soup recipe is crazy easy to make! You can throw everything in your Instant Pot, including the frozen chicken, and forget about it for about 40 minutes.
This is one of my all-time favorite Instant Pot Mexican recipes and maybe my very favorite of Mexican soup recipes. The rice and chicken make it a filling dish that’s perfect alongside a salad or simply all on its own!
Top this easy pressure cooker soup recipe with your favorite Mexican toppings and you’ve got one of the best easy Instant Pot soup recipes that’s perfect for a quick weekday or weeknight dinner!
Easy Soup Recipes
Easy Instant Pot Recipes
- Instant Pot Cheesecake
- Instant Pot Pot Roast Recipe
- Easy Beef Stew in Instant Pot
- Instant Pot Mashed Potatoes
- Zuppa Toscana Instant Pot Soup (Olive Garden Zuppa Toscana)
📌 Click here to pin this Instant Pot Mexican Chicken and Rice Soup to save for later!
Did you give this easy creamy chicken and rice pressure cooker soup a try? We think this is the best chicken and rice recipe out there. We would love to know what you think! Leave us a comment below and a rating while you’re at it.
Mexican Instant Pot Chicken and Rice Soup
🍳 Equipment
🥘 Ingredients
- 1 tablespoons vegetable oil
- ½ yellow onion peeled and chopped
- 2 cloves garlic minced
- 2 chicken breasts frozen
- 6 cups chicken broth
- 15 ounce canned corn drained
- 14.5 ounce diced tomatoes with green chilies
- 15 ounce canned black beans drained and rinsed
- 1 tablespoon chili powder
- ½ tablespoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked rice
🔪 Instructions
- Press the saute button on your Instant Pot. Add 1 Tbsp. vegetable oil to the pot. Once hot, add ½ peeled and chopped yellow onion and cook for 2-3 minutes or until soft.
- Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning. Turn off the Instant Pot.
- Add 2 fresh or frozen chicken breasts, 6 cups chicken broth, 15 oz. drained canned corn, 14.5 oz. canned diced tomatoes with green chilies, 15 oz. drained and rinsed canned black beans, 1 Tbsp. chili powder, ½ Tbsp. oregano, ½ tsp. cumin, ½ tsp. salt, and ¼ tsp. pepper to the Instant Pot. Give everything a quick stir.
- Cover and secure the Instant Pot lid. Be sure the release valve is set to seal. Press the “soup” setting button and then the “manual” button. Use the + and – buttons to set the soup for 15 minutes.
- The Instant Pot will beep to signal the soup is done cooking after 15 minutes. Turn off the Instant Pot and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and wait until no more steam comes out. Carefully remove the lid.
- Remove the chicken breasts to a plate and shred using two forks. Return to the pot and stir to combine. Add 2 cups cooked rice to the pot and stir to combine.
- Serve and enjoy!
Notes
- Fresh or frozen chicken: You can use fresh or frozen chicken in this recipe. You don’t have to worry about defrosting anything!
- Use rotisserie or leftover chicken: You can use leftover or rotisserie chicken for this recipe! If you do, add it after cooking the soup, and let it sit for a few minutes to allow the chicken to reheat in the hot soup.
- Add your favorite toppings: Top this soup with your favorite taco toppings for even more flavor!
- Shredded cheese
- Cilantro
- Sour cream
- Diced avocado
- Tortilla chip strips
thatskinnychickcanbake says
Such a delicious, flavorful soup! Time to break out my Instant Pot!
Amanda says
If the chicken is thawed and not frozen, should I adjust the cooking time? How long would you say? Thanks!
Marion Myers says
If the chicken is thawed, this recipe will still work. The cooker will likely take less time to get up to pressure, so you may not need to adjust the time at all.