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.
Ingredients
- 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)
Instructions
- Prepare your ingredients by chopping the vegetables.
- Set your Instant Pot to sauté mode. Add oil and sauté onions and garlic until fragrant.
- Add chicken breasts and sear on both sides until browned.
- Stir in bell peppers, jalapeños, diced tomatoes, taco seasoning, and rice until well combined.
- Pour in the chicken broth and stir gently.
- Seal the lid and cook on high pressure for 10 minutes. Allow natural pressure release for 5 minutes before manually releasing remaining pressure.
- 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.