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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!