Barn Raising Soup

Barn Raising Soup–Instant Pot or Crockpot soup with chicken, beans, tomatoes and picante sauce. Serve topped with cheese and sour cream.

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Barn Raising Soup

A barn raising is a community event in some rural areas where neighbors come together to help construct a barn for a fellow neighbor. Typically, it involves a collective effort where people volunteer their labor, skills, and resources to erect a barn in a short amount of time, often in a single day. There is always a lot of food served during a barn raising! The menu may include traditional dishes and comfort food such as casseroles, sandwiches, soups, breads and baked goods and more.

Today’s recipe is called “barn raising soup” (adapted from food.com) and would be a good one to double for a huge crowd! It is fairly simple but the flavor is delicious! And when you top it with a bit of monterey jack cheese and a dollop of sour cream it is even better. We served ours alongside a hunk of cornbread and it was perfect for a December night. Enjoy!

Ingredients/Substitution Ideas

• Olive oil–or vegetable, canola oil
• Onion–yellow or white
• Chicken broth–or water and Better than Bouillon chicken base (I buy this at Costco)
• Garlic powder–or granulated garlic
• Chili powder
• Cumin
• Stewed tomatoes–or diced, crushed, fire roasted
• Pace picante sauce–or salsa
• Pinto beans–or black, kidney, white beans
• Boneless skinless chicken breasts or thighs–or a combination or the two. I used frozen.

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the diced onion and saute for 4 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Add in the garlic powder, chili powder, cumin, tomatoes, picante sauce, pinto beans and chicken. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Use tongs to place chicken on a cutting board. Shred or chop the chicken then return it back into the pot. Ladle into bowls and serve with a dollop of sour cream and some shredded cheese.

Notes/Tips

• I love this cornbread recipe! It is so good! This soup tastes great alongside a hunk of hot cornbread with butter.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• If your Instant Pot doesn’t have a soup button then use the LOW pressure option to cook the soup for 15 minutes.
• Don’t like chopping onions? I like to buy frozen diced onions for faster meal prep!
• You can use frozen chicken thighs or breasts in this recipe. The pot might take a little longer to come to pressure.
• You can use cooked, chopped chicken (like rotisserie chicken) in this recipe. Use a 5 minute pressure cooking time instead of 15 minutes on the soup button.
• Want a thicker more hearty option? Try adding in a half cup of uncooked white, jasmine, basmati or converted rice into the pot.
• Try adding in a chopped bell pepper or some corn. Like spice? Add in a chopped jalapeno pepper.
• This recipe is gluten free and dairy free.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with picante sauce are Instant Pot Chicken Alfredo Salsa Pasta and Instant Pot Taco Stuffed Peppers.

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More Instant Pot Soups to Try!

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.