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4.91 from 10 votes

Instant Pot Southwest Chicken Soup

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!
Prep Time5 minutes
Cook Time18 minutes
Total Time32 minutes
Course: Dinner
Cuisine: Gluten-free
Servings: 4 -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 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.

Nutrition

Serving: 2cups | Calories: 218kcal | Carbohydrates: 9.7g | Protein: 39g | Fat: 3g | Saturated Fat: 0.2g | Cholesterol: 88mg | Sodium: 800mg | Fiber: 2g | Sugar: 3g