Description
This Instant Pot Tex Mex Chicken and Rice Soup is a hearty, flavorful dish combining tender shredded chicken, black beans, stewed tomatoes, corn, and seasoned rice in a zesty blend of Tex Mex spices. Perfectly cooked in the Instant Pot for convenience, this soup offers a comforting meal with a delightful balance of savory, spicy, and fresh flavors, ideal for busy weeknights or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon Olive oil
- 2 Tablespoons butter
- 1 large Chicken Breast
- 1 large onion, chopped (about 1 pound)
- 1 teaspoon minced garlic
- 6 cups chicken broth
- 16 ounces Stewed Tomatoes
- 16 ounces black beans, drained
- 1/4 cup mild Taco sauce
- 1 can green Chiles
- 1 package frozen gold and white corn (Birdseye brand)
- 1 package Success Rice
- 1 teaspoon Chili powder
- 1 teaspoon ground Cumin
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- Seasoned pepper, to taste
Instructions
- Prepare Instant Pot: Place the olive oil and butter into the Instant Pot and set it to the ‘Sauté’ mode to melt the fats and prepare the pot for cooking.
- Cook Chicken Breast: Add the chicken breast to the melted butter and olive oil. Cook, turning occasionally, until browned on all sides and cooked through, approximately 25 minutes, ensuring there is no pink in the middle.
- Remove and Shred Chicken: Turn off the Instant Pot. Remove the cooked chicken breast onto a plate and shred it using forks or your preferred method.
- Deglaze the Pot: Pour chicken broth into the Instant Pot. Let it rest for about 5 minutes, then use a wooden spoon to scrape and loosen any browned bits stuck to the bottom of the pot. This process prevents burning and adds flavor to the soup.
- Add Ingredients: Return the shredded chicken to the pot. Add chopped onion, minced garlic, stewed tomatoes, black beans, taco sauce, green chiles, corn, rice, chili powder, ground cumin, garlic salt, seasoned salt, and pepper.
- Mix and Seal: Stir all ingredients thoroughly. Secure the lid on the Instant Pot and ensure the pressure valve is set to ‘SEALING’.
- Pressure Cook Soup: Press the ‘SOUP’ function on the Instant Pot. Allow the soup to cook until the Instant Pot signals completion and turns off.
- Release Pressure and Serve: Confirm all pressure is released and the float valve has dropped. Open the lid carefully, stir the soup once more, and serve hot.
- Final Presentation: Serve the soup in bowls or crocks, garnished with tortilla chips and shredded cheddar cheese. Add fresh lime slices on the side for an extra burst of flavor. Enjoy!
Notes
- Ensure the chicken breast is fully cooked before shredding to avoid any undercooked meat.
- Deglazing the pot is crucial to prevent the Instant Pot from displaying a burn notice and enhances flavor.
- Adjust the level of chili powder and cumin to suit your spice preference.
- For a thicker soup, use less chicken broth or add less water when cooking rice.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
