Instant Pot Spicy Chicken Soup is a kicked-up version of the comforting classic.
Instant Pot Spicy Chicken Soup
Take a classic chicken soup and merge it with taco-inspired flavors and the result is this delicious Instant Pot Spicy Chicken Soup. Corn, bean, and peppers replace the traditional vegetables, and you’ll find rice in this, instead of noodles. But, the classic comfort you’re used to still abounds.
This is also the perfect use-up-what’s-in-the-pantry soup, because the ingredients are really flexible.
Don’t have rice? Skip it. Have green peppers? Use them instead. Canned corn can be subbed for frozen. Want to make it vegetarian? Use a variety of beans instead of the chicken and substitute vegetable broth for the chicken broth.
I love the kick Instant Pot Spicy Chicken Soup gets from taco seasoning and cumin. As the name suggests, the soup is spicy – but the kick is not overpowering. All of the flavors blend together nicely.
Instant Pot Spicy Chicken Soup couldn’t be easier. Add all the ingredients to the pot and set the cook time. When it’s done, shred the chicken and dinner is served!
Cornbread is really the perfect side dish for these! We also like to serve them with cheese quesadillas or chips and salsa.
If you don’t have an Instant Pot, this soup can also be made in the slow cooker. Either way you prepare this soup, take a few minutes to check out my free Instant Pot School. You’ll have instant access to PDF lessons, videos, recipes, a meal plan, and plenty of tips and tricks. And a few very worthwhile perks too!
And you’ll also want to check out the entire collection of my best Instant Pot Soup Recipes on the blog.
Instant Pot Spicy Chicken Soup
Ingredients
- 4-5 boneless chicken breast
- 3 cans chicken broth
- 1 can diced tomatoes
- 16 oz. frozen corn
- 1 can black beans
- 1 red pepper, chopped
- 1 onion, chopped
- 2 tsp. garlic powder
- 2 tsp. cumin
- 1 package taco seasoning
- ½ cup rice
- Shredded cheddar or Monterrey Jack cheese, for topping, optional
- Sour cream, for topping, optional
- Cilantro, for topping, optional
Instructions
- Add all ingredients to the pressure cooker pot.
- Set manual cook time to 35 minutes.
- Do a quick pressure release.
- Remove chicken, shred, and return to the pot.
- Top with cheese, sour cream, and cilantro, if desired.
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