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Horizontal image of a white bowl with a stew that has shredded meat, garnished with slices of peppers and a small mound of salsa.

Tasty Instant Pot Mexican Chicken Soup

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x


If you want to warm up with a bowl of soup that’s hearty yet light, and quick to prepare, this Instant Pot Mexican chicken version is the recipe to make.


  • 2 15.5-16-ounce cans hot chili beans (your choice of spice level and bean type)
  • 8 cups low-sodium chicken broth
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped (about 2 cups)
  • 1 tablespoon freshly cracked black pepper, plus more to taste
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon dried cilantro
  • 1 4.5-ounce can diced green chilies
  • 5 cups diced cooked chicken breast


  1. Combine all ingredients in electric pressure cooker insert. Stir.
  2. Seal lid and set the timer to cook on high pressure for 20 minutes. As soon as the timer goes off, quick release the pressure manually.
  3. Remove the lid and stir. Season to taste with additional salt and pepper, and serve with your choice of garnishes.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: Tex-Mex

Keywords: tex-mex, mexican, soup, instant pot, chicken