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
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6
Equipment
Instant Pot
Ingredients
1poundsbonelessskinless chicken breast
2TBbutteror olive oil
4cupschicken broth
15ozcan black beansdrained and rinsed
14.5ozcan diced tomatoes
1medium chopped yellow onion
2clovesminced garlic
1/4cupof mild Taco sauce
1cupfresh or frozen corn kernels
2teaspoonschili powder
2teaspoonsground cumin
1teaspoonsalt
1/4teaspoonblack pepper
2tablespoonsfresh lime juice
2cupscooked 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.