Instant Pot chicken fajita soup is a great addition to your instant pot recipes arsenal. This delicious soup has tender chicken and a blend of Mexican spices that make it a must have dinner for the whole family even on busy weeknights.
Enjoy this perfect soup of shredded chicken Mexican style with some favorite toppings like avocado slices, chopped green onions, sour cream or some tortilla chips or tortilla strips.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium Poblano pepper, seeded and chopped
- Sea salt and black pepper, to taste
- 1½ lbs. boneless, skinless chicken breasts
- 1 14-oz. can diced fire-roasted tomatoes, with liquid
- 3 cups chicken broth, preferably organic
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons Mexican oregano, dried
- 1 teaspoon garlic powder
- 1 15-oz. can black beans, drained and rinsed
- 3 tablespoons fresh lime juice
Garnish:
- 2 large avocados, sliced
- 3 T. red onion, chopped
- Shredded Mexican cheese blend (or cheddar cheese)
- Fresh cilantro, chopped
Equipment
- Instant Pot®
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® and select the Sauté mode. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
- Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.
- Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!
Storage Instructions
Store any leftover instant pot chicken fajita soup in an airtight container and refrigerate for up to 3 days.
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Instant Pot Chicken Fajita Soup
Instant Pot chicken fajita soup is a great addition to your instant pot recipes arsenal. This delicious soup has tender chicken and a blend of Mexican spices that make it a must have dinner for the whole family even on busy weeknights.
Enjoy this perfect soup of shredded chicken Mexican style with some favorite toppings like avocado slices, chopped green onions, sour cream or some tortilla chips or tortilla strips.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium Poblano pepper, seeded and chopped
- Sea salt and black pepper, to taste
- 1½ lbs. boneless, skinless chicken breasts
- 1 14-oz. can diced fire-roasted tomatoes, with liquid
- 3 cups chicken broth, preferably organic
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons Mexican oregano, dried
- 1 teaspoon garlic powder
- 1 15-oz. can black beans, drained and rinsed
- 3 tablespoons fresh lime juice
- Garnish:
- 2 large avocados, sliced
- 3 T. red onion, chopped
- Shredded Mexican cheese blend (or cheddar cheese)
- Fresh cilantro, chopped
Instructions
- Add olive oil to Instant Pot® and select the Sauté mode. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.
- Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.
- Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!