This Southwest Chicken Soup is made easy in the Instant Pot with chicken, beans, corn and tomatoes is simple to prepare and can optionally be prepared ahead of time in the freezer. It’s as simple as placing all the ingredients in a freezer bag and stashing it away until you are in need of a quick weeknight. Simple defrost in the refrigerator the night before and place everything in an Instant Pot to cook!
Boneless and Skinless Chicken Thighs will work here too!
You can let the pressure release naturally entirely.
You do not need to freeze this recipe. If you want to make the recipe without freezing, simply place all ingredients directly inside of the Instant Pot and follow cooking instructions.
To make in the slow cooker cook on high 4-6 hours or low 6-8 hours!
To make on the stove top add all ingredients and simmer on low for 40 minutes, or until the chicken is cooked and can be shredded.