Instant Pot Southwest Chicken Soup

4.91 from 10 votes

This easy Instant Pot Southwest Chicken Soup is loaded with chicken, black beans, corn, and fire-roasted tomatoes. Make it right away or prep it as a freezer dump dinner for a busy weeknight!

Prep Time5

Cook Time18

Total Time32

Course: Dinner

Cuisine: Gluten-free

Servings: -6

Author: Lexi

Ingredients

2 lb. Farmer Focus boneless skinless chicken breast
1 onion diced
1 cup frozen corn
1-15 ounce can fire roasted diced tomatoes
1-15 ounce can black beans rinsed and drained
1 tablespoon tomato paste
2 cup chicken broth
2 teaspoon chili powder
2 teaspoons fine sea salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon cumin
Zest and juice of 1 lime

Optional Garnish:

Crushed Tortillas
Shredded Cheddar Cheese
Cilantro
Avocado
Pickled Jalapeno

Instructions

If preparing ahead and placing in the freezer: Gather your ingredients and place everything in a gallon sized freezer bag and seal tightly. Storage flat in the freezer. To defrost, place in the refrigerator the night before.
To cook: Combine all of the ingredients in a 6 or 8 quart Instant Pot. Set the pressure valve to sealing. Cook on high pressure for 8 minutes with a natural release of at least 10 minutes (see note). Once opened, shred the chicken with two forks.
Garnish as desired with crushed tortillas, shredded cheese, cilantro, avocado or pickled jalapeno and serve!

Notes

Boneless and Skinless Chicken Thighs will work here too!

You can let the pressure release naturally.

You do not need to freeze this recipe. If you want to make the recipe without freezing, simply place all ingredients directly inside the Instant Pot and follow the cooking instructions.

To make in the slow cooker cook on high 4-6 hours or low 6-8 hours!

To make on the stovetop, add all ingredients and simmer on low for 40 minutes, or until the chicken is cooked and can be shredded.

Note: This recipe was originally sponsored by Farmer Focus in 2019.

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