The Instant Pot Tex Mex Chicken and Rice Soup Recipe is a delightful, hearty soup that brings vibrant Mexican-inspired flavors right to your dinner table. This recipe combines tender shredded chicken with a medley of fresh, colorful ingredients like black beans, stewed tomatoes, corn, and fragrant spices, all cooked to perfection in an Instant Pot. The ease and speed of the method make this soup a perfect weeknight meal, packed with bold flavors and comforting textures that will warm you up and satisfy your taste buds every time.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the delicious balance of this soup. Each element contributes something special, from richness and creaminess to spice and texture, making the final dish taste as vibrant as it looks.
- Olive oil: Adds a subtle fruitiness and helps sauté the chicken and aromatics perfectly.
- Butter: Gives richness and depth of flavor to the sauté base.
- Chicken breast: The hearty protein star that cooks tender and shreds beautifully.
- Large onion (chopped): Offers a sweet, savory foundation to the broth.
- Minced garlic: Brings a fragrant punch that wakes up the other ingredients.
- Chicken broth: The flavorful liquid that carries all the spices and ingredients.
- Stewed tomatoes: Adds vibrant color and a slight tang to brighten the soup.
- Black beans (drained): Introduce a creamy texture and protein boost.
- Mild taco sauce: Infuses the soup with gentle heat and authentic Tex Mex flavor.
- Green chiles (canned): Provide subtle smokiness and mild spice.
- Frozen gold and white corn: Adds sweet bursts and lovely texture contrast.
- Success Rice: The fluffy rice component that balances the soup.
- Chili powder: A cornerstone spice delivering warmth and complexity.
- Ground cumin: Offers earthiness that’s essential to Tex Mex cuisine.
- Garlic salt: Enhances the overall savory notes.
- Seasoned salt: Provides a layered seasoning punch.
- Seasoned pepper: Adds subtle heat and aromatic depth.
How to Make Instant Pot Tex Mex Chicken and Rice Soup Recipe
Step 1: Sauté the chicken with fat
Start by placing the olive oil and butter into your Instant Pot, turning it to the Sauté mode. The combination of butter and olive oil not only prevents burning but also creates a flavorful base. Add the chicken breast next and brown it on all sides. This step locks in moisture and infuses the soup with deep, rich flavor as the chicken cooks through, about 25 minutes.
Step 2: Remove and shred the chicken
When your chicken is fully cooked without any pink inside, turn off the Instant Pot and take the chicken out onto a plate to shred it. This shredding process ensures that every bite of soup will be studded with tender, pull-apart chicken pieces that soak up all the delicious broth.
Step 3: De-glaze the Instant Pot
Add the chicken broth to the pot and let it sit for five minutes. Use a wooden spoon to scrape the bottom of the pot, loosening all those tasty browned bits stuck from sauteing the chicken. This little trick, known as de-glazing, is essential to prevent any burning and to capture all that extra flavor stuck to the pan.
Step 4: Add all the ingredients back
Return the shredded chicken to the pot, then toss in chopped onions, minced garlic, stewed tomatoes, black beans, taco sauce, canned green chiles, corn, rice, and all the spices—chili powder, ground cumin, garlic salt, seasoned salt, and pepper. Stir everything until well combined for that perfect harmonious flavor meld.
Step 5: Pressure cook the soup
Seal the Instant Pot lid and set the pressure valve to “SEALING.” Press the “SOUP” setting and let the magic happen. As the soup cooks, the rice will absorb the flavors while the chicken and beans stay tender and delightful. When the Instant Pot finishes and beeps, release the pressure safely, ensuring the float valve drops before opening.
Step 6: Final stir and serve
Give your soup one last good stir to evenly distribute everything. Then, scoop it into your favorite bowls, ready for serving with all the Tex Mex charm.
How to Serve Instant Pot Tex Mex Chicken and Rice Soup Recipe
Garnishes
Top your soup with shredded cheddar cheese, crisp tortilla chips for that addictive crunch, and fresh lime slices to add a zesty brightness. For extra creaminess, a scoop of sour cream or dollop of guacamole works wonders and amps up the indulgence.
Side Dishes
Serve alongside warm, soft dinner rolls or cornbread to soak up every last drop of this vibrant soup. A side salad with avocado and cilantro pairs beautifully by adding freshness and crunch.
Creative Ways to Present
For dinner parties, serve the soup in mini bowls or edible tortilla cups for a festive touch. Layer the shredded chicken and toppings in clear glasses for a deconstructed soup that’s fun to eat and visually stunning.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, cool any leftovers quickly and transfer them to airtight containers. Refrigerate for up to four days, keeping the flavors intact and ready for an easy next-day meal.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags, leaving room for expansion, and freeze for up to three months. Defrost overnight in the fridge before reheating.
Reheating
Gently reheat your soup on the stove over medium heat, stirring occasionally to prevent sticking. You can also reheat in the microwave in short bursts, stirring between each to keep it warm and flavorful throughout.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add a bit more richness and stay extra tender, making the soup even more flavorful. Just adjust the cooking time slightly if needed.
Is it possible to make this soup without rice?
Yes, you can omit the rice if you prefer a lighter soup or if you want to substitute with cauliflower rice for a low-carb option. Just add it towards the end of cooking.
What type of taco sauce should I use?
A mild taco sauce works best to keep the flavors balanced and friendly for all spice tolerances, but feel free to use medium or hot if you like more heat.
Can I make this recipe on the stovetop instead of an Instant Pot?
Definitely. Start by sautéing the chicken and aromatics in a large pot, then add the remaining ingredients and simmer gently for about 45 minutes until the rice and chicken are tender.
How spicy is this soup?
It has a mild to moderate spice level thanks to the mild taco sauce and green chiles, but you can easily adjust seasonings to suit your taste by adding more chili powder or hot sauce.
Final Thoughts
This Instant Pot Tex Mex Chicken and Rice Soup Recipe has become one of my go-to meals whenever I want something comforting, flavorful, and quick to prepare. It’s a crowd-pleaser that suits all seasons and occasions, and I promise, once you try it, it’ll be a favorite in your home too. So grab your Instant Pot and let’s get cooking – your taste buds will thank you!
Print
Instant Pot Tex Mex Chicken and Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Tex-Mex
Description
This Instant Pot Tex Mex Chicken and Rice Soup is a hearty, flavorful bowl packed with tender chicken, black beans, corn, and Success Rice simmered in a spicy blend of stewed tomatoes, taco sauce, and classic Tex-Mex seasonings. Perfect for a cozy meal, it’s quick and easy to prepare using your Instant Pot, delivering a comforting soup with vibrant Mexican-inspired flavors.
Ingredients
Fats and Oils
- 1 Tablespoon Olive oil
- 2 Tablespoons butter
Protein and Vegetables
- 1 large Chicken Breast
- 1 large onion – chopped (about 1 pound)
- 1 teaspoon minced garlic
- 16 ounces Stewed Tomatoes
- 16 ounces black beans – drained
- 1 can green Chiles
- 1 package frozen gold and white corn (Birdseye)
Grains
- 1 package Success Rice
Liquids
- 6 cups chicken broth
- 1/4 cup mild Taco sauce
Spices and Seasonings
- 1 Teaspoon Chili powder
- 1 teaspoon ground Cumin
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- Seasoned pepper – to taste
Instructions
- Saute the Chicken: Place the olive oil and butter in the Instant Pot, then turn it to the ‘Saute’ setting. Melt the butter and oil together, then add the chicken breast. Cook the chicken until fully cooked through and golden brown on all sides, about 25 minutes, flipping as needed to avoid burning and ensure even cooking.
- Remove and Shred Chicken: When the chicken is done cooking, turn off the Instant Pot. Remove the chicken breast and place it on a plate to shred into bite-sized pieces.
- De-glaze the Pot: Add the chicken broth to the Instant Pot. Using a wooden spoon, scrape the bottom of the pot to loosen any browned bits left from cooking the chicken. This de-glazing step prevents burning and adds extra flavor to the soup.
- Add Remaining Ingredients: Return the shredded chicken to the Instant Pot. Add the chopped onion, minced garlic, stewed tomatoes, black beans, taco sauce, green chiles, frozen corn, Success Rice, chili powder, ground cumin, garlic salt, seasoned salt, and freshly ground seasoned pepper to taste. Stir all ingredients well to combine.
- Pressure Cook the Soup: Secure the lid on the Instant Pot and set the pressure valve to ‘SEALING’. Select the ‘SOUP’ function or button and let the Instant Pot cook the soup. It will automatically pressure cook and then switch to off when finished.
- Release Pressure and Serve: Once the cooking cycle completes, ensure all the pressure is released and the float valve has dropped. Remove the lid carefully. Stir the soup to combine any settled ingredients. Serve hot in bowls, garnished with tortilla chips, shredded cheddar cheese, and lime slices for a fresh, festive touch. Enjoy your comforting Tex Mex chicken rice soup!
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Feel free to adjust taco sauce and chili powder according to your preferred spice level.
- Use low-sodium chicken broth to control salt content.
- If you don’t have Success Rice, other white rice varieties can be substituted but cooking time may vary.
- Make sure to de-glaze the Instant Pot well to avoid burn notices during pressure cooking.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for longer storage.
