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Instant Pot® Mexican Chicken Soup

Rated as 4.5 out of 5 Stars

"This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder."
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55 m servings 481
Original recipe yields 10 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
  4. Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

Nutrition Facts

Per Serving: 481 calories; 26.9 38.1 24.1 66 1590 Full nutrition

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It was good, but def needed the toppings to make it great. I've made other similar recipes, and this wasn't the best, but definitely good.

Sounds delicious but can you make this without the instant pot?