Description
This delicious Instant Pot chicken soup is easy to make and packed with flavor, perfect for a cozy meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 3 chicken breasts (boneless, skinless)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (12 fluid ounce) can corn (drained)
- 1 (15 fluid ounce) can black beans (drained & rinsed)
- 1 (4 ounce) can diced green chiles
- 2 (13 fluid ounce) cans fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- Salt & pepper (to taste)
- Chopped avocado
- Mexican shredded cheese blend
- Cilantro
- Tortilla chips/strips
- Lime wedges
- Sour cream
Instructions
- Sauté the onion in your Instant Pot for 4-5 minutes.
- Add the other soup ingredients, except for salt & pepper, to your pressure cooker and give it a stir.
- Cancel sauté, close the lid, and ensure the valve is on the “sealing” position. Cook on high pressure for 8 minutes. It’ll take about 10-15 minutes for it to get up to pressure.
- Once the countdown has finished, let the pressure release naturally for 5 minutes, and then do a quick pressure release.
- Take the chicken out and shred it with two forks. Add it back into the soup, dish it up, and top each bowl as desired.
Notes
- This recipe is great for meal prep and can be frozen for later use.
- Feel free to add your choice of toppings for added flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg