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
Scale
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.
