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.
Ingredients
Scale
- 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.
Notes
- Perfect for busy weeknights or cozy gatherings.
- Customizable to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg