5 from 3 votes
Instant Pot Tex Mex Chicken and Rice Soup
How would you like a warm and flavorful soup to enjoy on a chilly night? I have the perfect recipe for you, that may become a favorite in your household. You can enjoy this Tex Mex Instant Pot Chicken and Rice Soup with your friends and family. This recipe is perfect for any occasion!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
Calories:
256 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 chicken breast large
- 1 onion large, chopped, about 1 pound
- 1 teaspoon garlic minced
- 6 cups chicken broth
- 16 ounce stewed tomatoes
- 16 ounce black beans drained
- 1/4 cup mild taco sauce
- 1 can green chiles
- 1 package corn frozen gold and white, Birdseye brand
- 1 package rice Success brand
- 1 Teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- pepper seasoned, to taste
Instructions
- Place the Olive oil, and butter in the Instant Pot, and turn the IP to Saute.
- Melt the butter with the Olive oil, and add the chicken breast.
- Cook the Chicken breast until it's completely done, turning it over, and browning on all sides, about 25 minutes, or until there is no pink in the middle.
- When the chicken is done, turn off the IP, remove the chicken, and place it on a plate, and shred it. Add the chicken broth to the Instant Pot, and let it sit for about 5 minutes.
- With a wooden spoon, scrape the bottom of the IP with the spoon, loosening the bits stuck to the bottom of the pan from cooking the chicken.
- This is known as de-glazing the pan, and will keep the bits that are stuck to the pan from burning by scraping them loose.
- Add the shredded chicken back into the IP, and add the chopped onion, minced garlic, Stewed tomatoes black beans, taco sauce, green Chiles, corn, rice, chili powder, ground Cumin, garlic salt, seasoned salt and seasoned pepper.
- Stir all ingredients, and place the lid on the Instant Pot, making sure the Pressure Valve is set to 'SEALING'.
- Press the 'SOUP' button, or setting on the Instant Pot, and let the soup cook. When the IP finishes cooking the soup, it will beep and go to off.
- Make sure all the Pressure has been released, and make sure the FLOAT VALVE is down. Remove the lid, and stir the soup.
- Serve in festive bowls, or crocks, with Tortilla chips, and shredded cheddar cheese. Top with lime slices. Enjoy!
Cup of Yum
Notes
- NOTE: If you aren't familiar with SUCCESS brand rice, it comes in a package with pre-measured bags of rice inside. You just open one of the bags, and pour it in the Instant Pot, to add the rice. Make sure you drain and rinse the black beans before adding them to the soup. If you like your food a little on the hot side, you might want to add a little more chili powder, or a medium Taco sauce instead of the mild.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
30g
(10%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
39mg
(13%)
Sodium
2326mg
(97%)
Potassium
664mg
(14%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
387IU
(8%)
Vitamin C
21mg
(23%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 2326mg | 97% |
| Potassium | 664mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.