Instant Pot Chicken Fajita Soup

It’s been super cold and rainy here in California. Yes, I know everyone thinks that California is the sunshine state but we are in Northern California. This Instant Pot Chicken Fajita Soup will for sure warm you up!

During winter, I love cooking! It gets so hot here in the summer, that I don’t always love cooking in the house.

Winter is also the perfect time for a delicious soup. This instant pot chicken fajita soup is to die for!

This chicken fajita soup is packed with flavor and best of all, it’s super easy to make! In under 40 minutes, you’ll have an amazing dinner on the table.

Instant Pot Chicken Fajita Soup

Normally, I like to cook my soup on the stovetop all day long. There is just something about letting your soup simmer all day that really brings all of the flavors together.

However, this soup does not lack flavor even though it’s cooked pretty quickly.

If you want to add even more flavor to this soup, use a homemade chicken broth if you have it on hand.

Anytime I cook a whole chicken, I always use the bones to make a yummy broth. You can freeze your broth in the freezer for future use.

The printable recipe card is below!

Ingredients:

2 T. extra virgin olive oil
½ medium red onion, sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium Poblano pepper, seeded and chopped
Sea salt and black pepper, to taste
1½ lbs. boneless, skinless chicken breasts
1 14-oz. can diced fire-roasted tomatoes, with liquid
3 c. chicken broth, preferably organic
2 t. ground cumin
1 T. chili powder
2 t. Mexican oregano, dried
1 t. garlic powder
1 15-oz. can black beans, drained and rinsed
3 T. fresh lime juice

Garnish:
2 large avocados, sliced
3 T. red onion, chopped
Shredded Mexican cheese blend
Fresh cilantro, chopped

Looking for more Instant Pot Recipes? Check out this complete collection of over 100 Instant Pot Recipes!

Directions:

Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside.

Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine. 

Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired.

Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!

Print

Instant Pot Chicken Fajita Soup

Easy and delicious Instant Pot Chicken Fajita Soup

Course Main Course

Cuisine Mexican

Keyword Instant Pot Chicken Fajita Soup

Prep Time 15 minutes

Cook Time 15 minutes

Natural Release Time 10 minutes

Total Time 30 minutes

Servings 6 people

Ingredients

• 2 tbsp Olive Oil
• 1/2 medium red onion. sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium Poblano pepper, seeded and chopped
• 1 1/2 lbs chicken breasts
• 1 14 oz can diced fire roasted tomatoes (with liquid)
• 3 cups chicken broth
• 2 tsp cumin
• 1 tbsp chili powder
• 2 tsp Mexican oregano, dried
• 1 tsp garlic powder
• 1 15 oz can black beans, rinsed and drained
• 3 tbsp fresh lime juice
• salt and pepper to taste

Garnish

• 2 large avocados
• 3 tbsp red onion, chopped
• shredded Mexican cheese
• fresh cilantro, chopped

Instructions

1. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion, bell peppers, and Poblano pepper. Season with salt and black pepper, to taste, and cook, stirring continually, until the onion and peppers are crisp-tender and develop a bit of color, approximately 4-5 minutes. Switch unit to “off” and transfer veggies to a bowl. Set aside. 

   

2. Season chicken breasts on both sides with salt and black pepper, to taste. Place chicken in Instant Pot®, along with tomatoes, chicken broth, cumin, chili powder, Mexican oregano, and garlic powder. Stir to combine. 

   

3. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure
   

4. Remove lid and shred chicken breasts with two forks. Add sautéed veggies, black beans and lime juice. Stir to combine and taste. Adjust seasonings as desired. 

   

5. Allow soup to sit on “Warm” setting for several minutes until the veggies and beans are heated through. Serve immediately topped with sliced avocados, red onion, Mexican cheese, and fresh cilantro, if desired. Enjoy!