Instant Pot Mexican Chicken Soup Recipes
INSTANT POT® MEXICAN CHICKEN SOUP
This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.
Provided by richgator
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 22
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
- Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 38.1 g, Cholesterol 65.9 mg, Fat 26.9 g, Fiber 7.8 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1589.9 mg, Sugar 3.6 g
INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS
This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
- Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
- Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g
MEXICAN CHICKEN SOUP
Make and share this Mexican Chicken Soup recipe from Food.com.
Provided by chance.bunger
Categories < 4 Hours
Time 1h10m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Hit the saute button on your instant pot and drizzle oil on bottom. Add diced onions and carrots, green pepper and pinch of salt and saute until onions are translucent. Add tomato paste and cook down for a minute or two. Add garlic and cook one minute until fragrant. Hit "cancel" button on IP.
- Add chicken stock, diced tomatoes and your spices. Stir well to combine.
- Lower your whole chicken gently into the pot. Lock the lid, place vent in the "sealing" position.
- Hit "Poultry" and set for 30 minutes.
- When finished, release any remaining pressure and take off the lid. Carefully remove the chicken with forks and tongs to a cutting board. Leave the Instant Pot in "low" mode.
- After the chicken cools remove the skin and pull all the meat from the bones. Put bones to the side in a bowl to save for making more stock. Cut the chicken meat into the size pieces you prefer in your soup.
- Strain out any fat or skin from the chicken that may still be in your soup.
- Add back the desired amount of chicken you want in your soup. I usually put the whole thing in there as I like a lot of chicken in my soup!
Nutrition Facts : Calories 636.4, Fat 40.7, SaturatedFat 11.1, Cholesterol 167.3, Sodium 1472.4, Carbohydrate 22.5, Fiber 5.1, Sugar 11.6, Protein 45.9
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