Savory Tex Mex Instant Pot Chicken and Rice Soup Recipe

There’s something magical about a steaming bowl of Tex Mex Instant Pot Chicken and Rice Soup. Picture this: a velvety blend of spices, tender chicken, and fluffy rice swirling together in an aromatic dance that makes your taste buds sing. side dish for Tex Mex soup The moment you crack open the lid of your Instant Pot, a wave of enticing scents wafts through the kitchen, instantly transporting you to a cozy Mexican cantina. Trust me; one spoonful will have you dreaming of sun-soaked siestas and vibrant fiestas.

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This delightful soup is not just food; it’s a celebration in a bowl that brings people together. Whether it’s a chilly evening when comfort food calls your name or a lively gathering with friends, this dish is the perfect companion. easy comfort in a bowl I still remember the first time I made this soup for my family—let’s just say there were no leftovers, and I was crowned the “Soup Wizard” for life!

I once served this dish at a family reunion where even my picky cousin cleaned his bowl!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: You’ll want about 3-4 breasts; they cook quickly and stay juicy in the soup. For more inspiration, check out this Chicken Broccoli Alfredo recipe.
• Fresh Garlic: Use firm cloves for that robust flavor; garlic is basically magic in cooking!
• Onion: A medium onion adds sweetness; sauté until translucent for the best results.
• Bell Peppers: Choose colorful varieties for extra visual appeal and crunch.
• Jalapeños: Dice them finely if you want some heat; adjust based on your spice tolerance.
• Canned Diced Tomatoes: These add acidity and brighten the soup; fire-roasted ones are fantastic!
• Chicken Broth: Opt for low-sodium broth so you can control the seasoning better.
• Long-Grain Rice: This type cooks perfectly in the Instant Pot without becoming mushy.
• Cilantro: Fresh cilantro adds freshness; sprinkle some on top before serving for a burst of flavor.
• Lime Juice: A squeeze of lime brightens everything up; don’t skip this step!
• Taco Seasoning: Store-bought or homemade, this is where all that Tex Mex magic comes from!
• Avocado (optional): Creamy avocado slices on top make everything better.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Ingredients: Gather all your ingredients and chop your veggies. This makes cooking smoother and more enjoyable as you dive into creating your soup masterpiece.

Sauté Aromatics: Set your Instant Pot to sauté mode. Add oil, then toss in chopped onions and garlic until they soften and smell heavenly—think fragrant goodness filling your kitchen.

Add Chicken: Place the chicken breasts into the pot, searing them briefly on both sides. This adds depth to their flavor while keeping them juicy when cooked through later.

Add Vegetables & Spices: Toss in bell peppers, jalapeños, diced tomatoes, taco seasoning, and rice. Stir well to combine everything so those spices can embrace every ingredient.

Pour In Broth: Carefully pour chicken broth over the mixture while ensuring nothing sticks to the bottom of the pot. Give it a gentle stir again because we’re all about love here!

Cook Under Pressure: Seal your Instant Pot lid properly and set it to cook on high pressure for 10 minutes—don’t forget to give yourself some time to savor that anticipation!

Once cooked, let it naturally release pressure for about 5 minutes before manually releasing any remaining steam. Open that lid slowly like you’re unveiling a treasure chest filled with flavorful gems!

Now comes the fun part! Fluff up those chicken pieces using two forks—they should shred easily—and stir everything together. Just before serving, drizzle some fresh lime juice over it all and garnish with cilantro.

Enjoy each spoonful of Tex Mex Instant Pot Chicken and Rice Soup as it warms both body and soul! With flavors bursting at every corner, you’ll find yourself returning to this recipe again and again. refreshing corn salad comforting chicken soup recipe. For more inspiration, check out this Mexican Corn Chicken Soup recipe.

So gather ’round with loved ones or indulge solo because life is too short not to enjoy delicious food every day!

Perfecting the Cooking Process

Start by sautéing the onions and garlic in the Instant Pot, then brown the chicken before adding other ingredients. This sequence enhances flavor and ensures tender chicken throughout.

Add Your Touch

Feel free to swap out the rice for quinoa or add black beans for extra protein. A splash of lime juice adds freshness that balances the spices perfectly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove, adding a splash of water if it’s too thick.

Some friends once declared this soup my secret weapon at dinner parties, as it never fails to impress while keeping things simple and fun in the kitchen.

FAQ

What can I substitute for rice in this soup?

Quinoa or cauliflower rice works beautifully as a low-carb alternative.

How can I make this soup spicier?

Add diced jalapeños or a pinch of cayenne pepper to kick up the heat.

Can I freeze leftovers of this soup?

Yes, freeze it in portions for easy meals later; just thaw before reheating.

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Tex Mex Instant Pot Chicken and Rice Soup

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• Author: recipesnew
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Tex Mex Instant Pot Chicken and Rice Soup is a vibrant, flavorful dish that brings warmth and comfort to any table. This one-pot wonder combines tender chicken, zesty spices, and fluffy rice in a deliciously aromatic blend. Perfect for busy weeknights or cozy gatherings, this soup is not only easy to prepare but also customizable to suit your taste. With every spoonful, you’ll enjoy a delightful medley of flavors that transports you straight to a festive Mexican fiesta.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cloves fresh garlic, minced
• 1 medium onion, chopped
• 1 cup bell peppers, diced (use a mix of colors)
• 1 jalapeño, finely diced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
• 4 cups low-sodium chicken broth
• 1 cup long-grain rice
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp taco seasoning (store-bought or homemade)
• Sliced avocado for garnish (optional)

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Instructions

1. Prepare your ingredients by chopping the vegetables.
2. Set your Instant Pot to sauté mode. Add oil and sauté onions and garlic until fragrant.
3. Add chicken breasts and sear on both sides until browned.
4. Stir in bell peppers, jalapeños, diced tomatoes, taco seasoning, and rice until well combined.
5. Pour in the chicken broth and stir gently.
6. Seal the lid and cook on high pressure for 10 minutes. Allow natural pressure release for 5 minutes before manually releasing remaining pressure.
7. Shred the chicken using forks and stir everything together. Drizzle lime juice over the top and garnish with cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approx. 2 cups)
• Calories: 385
• Sugar: 4g
• Sodium: 640mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 90mg

Keywords: For added protein, consider mixing in black beans or swapping rice for quinoa. Adjust spice levels by adding more jalapeños or cayenne pepper to suit your taste. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later use.