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Instant Pot Chicken Fajita and Rice Soup

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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes (plus 5-10 minute NPR)
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

Chicken and rice soup with a fajita spin on it. An easy soup with awesome flavor. 

Ingredients

Scale
  • 1 Tbsp butter or olive oil
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 7 cups chicken broth
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 3/4 cup uncooked brown rice
  • 2 pounds boneless, skinless chicken breasts (frozen is okay)
  • 1 (14.5) oz can black beans, rinsed and drained
  • 1 (4 oz) can green chilies
  • 1 (28 oz) can crushed tomatoes
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 Tbsp cornstarch + 2 Tbsp water
  • 1 1/4 cup grated pepper jack cheese
  • Topping ideas: tortilla chips, diced cilantro, sour cream, avocado or guacamole

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the butter/oil and swirl it around. Add in the onion. Saute for about 4 minutes. Then add in the garlic and saute for 20 seconds. Deglaze the pot with the chicken broth. 
  2. Turn off the saute setting. Add in the salt, chili powder, cumin, paprika, pepper, oregano, rice, whole chicken breasts, black beans, green chilies and crushed tomatoes.
  3. Cover the Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  4. Turn the Instant Pot to the saute setting. Remove the chicken and place it on a cutting board. Stir in the diced bell peppers. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. While the soup is thickening, chop up* the chicken. Add the chicken back into the pot. Turn off the saute setting. 
  5. Ladle the soup into bowls and top each serving with 2 Tbsp of pepper jack cheese. Top with additional toppings, if desired. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in an 8 quart pot with no changes. For a 3 quart pot halve the recipe and keep the same cooking time. 

I would not recommend freezing this soup because both the rice and the bell peppers do not freeze well. You can halve the recipe if needed. 

If you want to use white rice, you can. Just add in the ¾ cup of uncooked white rice in the place of brown rice. Then cut the chicken into tender size. This will ensure that the rice and chicken cook at the same rate. Pressure cook the soup for 5 minutes with a 5-10 minute natural pressure release.  

This recipe is gluten free (check the chicken broth label to be sure). For a dairy free version of this soup use olive oil instead of butter and omit the cheese. It still tastes amazing. 

Recipe adapted from Carlsbad Cravings

  • Category: Soup
  • Method: Instant Pot

Find it online: https://www.365daysofcrockpot.com/instant-pot-chicken-fajita-and-rice-soup/

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