Instant Pot Chicken Fajita Soup
This Instant Pot Chicken Fajita Soup is super easy to make and is loaded with flavor! This will seriously be your new favorite soup!
- Prep Time: 10
- Cook Time: 30
- Total Time: 50
- Yield: 4 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
- 1 1/2 lbs Boneless Skinless Chicken Thighs chopped into bite size pieces
- 3 Tbs EVOO
- 1 Large Sweet Onion chopped
- 1 Red Bell Pepper chopped
- 1 Orange or Yellow Bell Pepper chopped
- 1 15oz Can Black Beans drained and rinsed
- 1 16oz Jar Salsa
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 4 Cups Chicken Broth
- Toppings of choice such as cheese, tortilla chips, avocado, sour cream etc.
Instructions
- Add EVOO to Instant Pot and turn on sauté mode
- Add Onions and Peppers, sauté 2-3 minutes
- Press cancel on the Instant Pot
- Add Chicken, Beans, Salsa, Spices and Chicken Broth
- Give it a stir to make sure nothing is sticking on the bottom
- Cover, lock, seal and press the soup button
- If your Instant Pot doesn’t have the soup button, pressure cook high for 30 minutes
- When cook time ends carefully, with an oven mitt on (or you could use a long spoon) and standing as far back from the steam release valve, turn the valve to the venting position
- Let all of the steam release, again do not stand near this as the steam can cause severe burns
- Once the pin drops down carefully open the lid
- Stir it up and serve with your favorite toppings
- Enjoy!
Notes
It takes approximately 10 minutes for the Instant Pot to build up pressure before the timer will start.
Find it online: https://tastefulventure.com/instant-pot-chicken-fajita-soup/
