Name: Mexican Instant Pot Chicken and Rice Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoons vegetable oil; 1/2 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; 1/2 tablespoon dried oregano; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups cooked rice

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!

Instant Pot Mexican Chicken and Rice Soup in a white bowl

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

1 Tbsp. vegetable oil
1/2 yellow onion, peeled and chopped
2 cloves garlic, minced
2 chicken breasts, frozen
6 cups chicken broth
15 oz. canned corn, drained
14.5 oz. diced tomatoes with green chilies
15 oz. canned black beans, drained and rinsed
1 Tbsp. chili powder
1/2 Tbsp. dried oregano
1/2 tsp. cumin
1/4 tsp. pepper
1/2 tsp. salt
2 cups 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.

Mexican instant pot chicken and rice soup in a white bowl

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 1/2 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, 1/2 Tbsp. oregano, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/4 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!

Spooning out a bite of Mexican chicken and rice soup

What to Serve with Instant Pot Chicken and Rice Soup

Pair this soup chicken and rice recipe with crusty bread or even some tortilla chips! You could also try serving it alongside:

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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.