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Instant Pot Mexican Chicken and Rice Soup #SundaySupper
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Mexican Instant Pot Chicken and Rice Soup

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.
Course Main Course
Cuisine Mexican
Keyword chicken and rice, chicken and rice soup, chicken and rice soup recipe, instant pot soup, instant pot soup recipe, Instant Pot Soup Recipes, mexican chicken and rice soup, mexican soup recipes, pressure cooker soups
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 326kcal
Author Isabel Laessig

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

Nutrition

Calories: 326kcal | Carbohydrates: 42g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 1559mg | Potassium: 954mg | Fiber: 7g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 4mg