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Instant Pot Mexican Chicken Soup

A light and nutritious Chicken and black bean soup to delight your taste buds.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Swati Goyal

Ingredients

  • 1 Chicken Breast
  • 1 cup diced mixed bell peppers
  • 1/2 cup cooked black beans
  • 3 cloves of garlic chopped
  • 1 red onion chopped
  • 1 can diced tomatoes
  • 4 cup Chicken broth
  • 1/2 Avocado diced
  • cilantro for garnish
  • 1 tsp olive oil
  • 1 cup water ( add according to desired consistency)

Spices used

  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp oregano
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika or red chili powder
  • salt to taste

Instructions

  1. Put the Instant pot on Saute mode and once it is hot, add the olive oil.

  2. now add chopped garlic, onions and saute for 1 minute.

  3. Add bell peppers and saute for another minute.

  4. Add the diced tomatoes, black beans and saute for another minute.

  5. Now add the chicken breast, followed by the spices and broth. If you want more liquid, you can add water at this stage.

  6. Close the lid and set the instant pot on poultry mode, this takes about 15 minutes.

  7. Once the timer is off, using quick release take out the pressure.

    open the instant pot and take the cooked chicken breast out.

  8. Using a fork, shred the chicken and add it back to the soup.

  9. put the pot on saute mode and let the soup cook for about 10 minutes or till you get the desired consistency.

  10. Serve the soup in bowls, add avocados and garnish with chopped cilantro and serve.

Recipe Notes

Keep a check on the amount of salt you add. As the chicken broth already has salt, make sure you add the salt accordingly.

You can adjust the spice level according to your taste. You can also add lime juice to the soup. I like to add lime juice to my soup.

Add brown rice or pasta to make this soup a complete one-pot meal.