Looking for a filling soup that’s something a bit more than your everyday chicken soup? This Southwestern Chicken Soup is sure to please!
It’s fair to say that I’m pretty much obsessed with my Instant Pot pressure cooker at this point. I use it at least a few times per week to cook dinner for my family. It’s easy and quick, and the food that comes out of it is always delicious!
I’m loving all of the different types of meals that can be made in the ever-so-versatile electric pressure cooker. So far, we’ve made Swedish Meatballs, Zuppa Toscana, braised beef (osso bucco), and so much more in the Instant Pot! Last night I whipped up this very tasty Southwestern Chicken Soup and it was GONE before my very eyes!
With juicy pieces of chicken, hearty beans, tomatoes and roasted red peppers to amp up the flavor, this is a meal that’s sure to please the hungriest crowd!
Ready to make this soulful soup in your electric pressure cooker? Here’s what you’ll need:
Pressure Cooker Southwestern Chicken Soup
INGREDIENTS
– 4 tbsp unsalted butter (or olive oil)
– 1 garlic clove (minced)
– 1 yellow onion (chopped)
– 2 boneless skinless chicken breasts
– 15oz can corn
– 15oz can black beans
– 15oz can fire roasted tomatoes
– 1/2 cup roasted red peppers (chopped)
– 1 cup chicken broth
– 1 cup water
– 1 tsp salt
– 1 tsp pepper
– 1 tsp chili powder (optional or to taste)
INSTRUCTIONS
Add butter (or olive oil), minced garlic, and onions into the pressure cooker, and sauté until onions are translucent (about 5 minutes).
Add boneless skinless chicken breasts into the pressure cooker. Add in the rest of the ingredients on top of the chicken.
Set the pressure cooker to 15 minutes high pressure. Quick release the steam from the pressure cooker.
Carefully open the lid (away from your face), and remove the chicken breasts. Place on a separate plate and shred with two forks. Return the chicken into the pressure cooker and stir together well with the rest of the soup.
Spoon into bowls, serve, and enjoy!
Serving suggestion: add a dollop of sour cream on top of this Southwestern Chicken Soup for a creamier soup that’s equally delicious!
Looking for more INSTANT POT RECIPES? Click here!
Ingredients
- 4 tbsp unsalted butter (or olive oil)
- 1 garlic clove (minced)
- 1 yellow onion (chopped)
- 2 boneless skinless chicken breasts
- 15oz can corn
- 15oz can black beans
- 15oz can fire roasted tomatoes
- 1/2 cup roasted red peppers (chopped)
- 1 cup chicken broth
- 1 cup water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder (optional or to taste)
Instructions
- Add butter (or olive oil), minced garlic, and onions into the pressure cooker, and sauté until onions are translucent.
- Add boneless skinless chicken breasts into the pressure cooker.
- Add in the rest of the ingredients on top of the chicken.
- Set the pressure cooker to 15 minutes high pressure.
- Quick release the steam from the pressure cooker.
- Carefully open lid and remove the chicken breasts. Place on a separate plate and shred with two forks.
- Return the chicken into the pressure cooker and stir together well with the rest of the soup.
- Serve and enjoy!
