6 servings | Ready in 50 mins

– 1 tablespoon vegetable oil – ½ yellow onion  – 2 cloves garlic minced – 2 chicken breasts  – 6 cups chicken broth – 15 ounce canned corn  – 14.5 ounce diced tomatoes with green chilies – 15 ounce canned black beans  – 1 tablespoon chili powder – ½ tablespoon dried oregano – ½ teaspoon cumin – ½ teaspoon salt – ¼ teaspoon pepper – 2 cups cooked rice


Press the saute button on your Instant Pot. Add vegetable oil to the pot. Once hot, add chopped yellow onion and cook until soft.


Add minced garlic and cook stirring constantly to prevent burning. Turn off the Instant Pot.


Add chicken, broth, corn, tomatoes, black beans, chili powder, oregano, cumin, salt, and 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. Set the soup for 15 minutes.


After 15 minutes, turn off the Instant Pot and let it sit for 20 minutes. Release valve to vent and wait until no more steam comes out. Carefully remove the lid.


Remove chicken and shred using two forks. Return to the pot and stir to combine. Add cooked rice and stir to combine. Serve and enjoy!

Mexican Chicken & Rice Soup

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