This soup is so good, and it’s made in the instant pot, so it’s quick and easy.
Instant Pot Mexican Chicken and Rice Soup
This soup is so good, and it’s made in the instant pot, so it’s quick and easy. It’s a kicked up version of Chicken and Rice soup, and the flavors just melt in your mouth. Besides being really delicious, it’s a healthy meal that everyone will love. Make sure to put this one in your Mexican favorites!
How to Make Instant Pot Mexican Chicken and Rice Soup
- In your instant pot, combine chicken, butter, broth, beans, tomatoes, onion, garlic, taco sauce, corn, chili powder, cumin, salt, and black pepper.. Cover with lid, and turn to manual. Turn lid valve to seal, and set to HIGH pressure for 10 minutes.
- Once cooking time is up, do a quick pressure release and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Using 2 forks, shred chicken into small pieces. Return chicken back to the Instant Pot. Stir in lime juice and your cooked rice.
- Serve this delicious soup topped with optional lime slices, tortillas chips and some shredded cheese!
Instant Pot Mexican Chicken and Rice Soup
Prep Time
10 mins
Cook Time
10 mins
This Instant Pot Mexican Chicken and Rice soup is so good, and it's made in the instant pot, so it's quick and easy. It's a kicked up version of Chicken and Rice soup, and the flavors just melt in your mouth
Course:
Soup
Cuisine:
Mexican
Keyword:
Instant Pot Mexican Chicken and Rice Soup
Servings: 6
Ingredients
- 1 pounds boneless skinless chicken breast
- 2 TB butter or olive oil
- 4 cups chicken broth
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes
- 1 medium chopped yellow onion
- 2 cloves minced garlic
- 1/4 cup of mild Taco sauce
- 1 cup fresh or frozen corn kernels
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 cups cooked rice
Instructions
-
In your instant pot, combine chicken, butter, broth, beans, tomatoes, onion, garlic, taco sauce, corn, chili powder, cumin, salt, and black pepper.. Cover with lid, and turn to manual. Turn lid valve to seal, and set to HIGH pressure for 10 minutes.
-
Once cooking time is up, do a quick pressure release and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Using 2 forks, shred chicken into small pieces. Return chicken back to the Instant Pot. Stir in lime juice and your cooked rice.
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