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Instant Pot Smoky Mexican Chicken Soup Recipe

Instant Pot electric pressure cooker

What’s the big deal with the Instant Pot, you ask? Why all the hype?

I can tell you why I have learned to appreciate it:

  1. It’s quick! When I forget to meal plan or thaw meat, it’s a lifesaver at 4:00 p.m. I imagine it has even saved many a meal across the country at 5 p.m. or later.
  2. It’s hands-free. Once all the ingredients are in the pot, I can walk away and it regulates the high vs. low heat so I don’t have to worry about boiling something over (which I do often), I don’t have to stir, and I don’t have to think. As a mom of 4…that’s kind of important to regaining sanity sometimes. (Funny sidenote: I went to type “retaining” there but apparently my subconscious told my fingers otherwise…I guess I’ll leave it!)
  3. It doesn’t burn the overnight steel cut oats. Every time I’ve tried oatmeal in a slow cooker, it hasn’t gone well, and the “nest a glass dish in some water inside the slow cooker” strategy would not even feed my hungry people one meal!
  4. Fewer dishes. Because you can saute right in the Instant Pot, you will never have to have a second pan to sear meat or caramelize onions. Slow cooker recipes always tick me off when they do that…
  5. Multi-function. It’s a slow cooker, too.
  6. Safe materials. It’s been a big deal off and on over the years about the safety of crockpot inserts. There have been questions of lead leaching (which I’m looking into for a future post actually), so it’s just doggone nice to have stainless steel as the surface in the IP. I don’t worry about it. Phew!
  7. More room on the stovetop. When things are really hopping in my kitchen, which can happen even without a big party, I’m pumped to have a “fifth burner” basically, because the Instant Pot can do everything a pot on the stove can do (and more).

There are probably more benefits, and you’ll see some in the post about basic Instant Pot techniques like boiling eggs and cooking rice, but those are the biggies for me.

It’s not without its drawbacks – last night for some weird reason it took 4 tries to get it to have pressure to cook a recipe. I’m still troubleshooting and hoping it was my fault! Answer coming in a future post in the Instant Post series

You’re Just *7 Days* Away From Easier Meals with Your Instant Pot

Whether you have a few fav meals in your Instant Pot or still aren’t using it regularly yet, I can show you the secrets to SAVE time (and money) with my favorite appliance!

May I send you my best hacks to maximize my fav appliance so you can spend more time with your family AND nourish them well?

Get IP hacks in short emails and transform the way you serve dinner:

Smoky Mexican Chicken Soup

For today, I have another recipe for you, one that my husband made easily. It’s SUPER quick in the Instant Pot but also can totally be made in a slow cooker or on the stovetop. It’s a simple Mexican soup with a smoky twist that makes it a little more grown-up, in my opinion (and it’s inexpensive too).

It’s filling and keto friendly.

Enjoy!

Smoky Mexican Chicken Soup in the Instant Pot or stovetop, Keto Soup

Recipe: Smoky Mexican Chicken Soup – make in the Instant Pot, Slow Cooker or Stovetop

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Mexican chicken soup

Instant Pot Smoky Mexican Chicken Soup

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Soup

Ingredients

Scale


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Instructions

Instant Pot

  1. Turn the Instant Pot to “Saute” and heat the oil.
  2. Add the onion, peppers, and carrots and stir around for 5 minutes or so until they’re starting to get translucent and fragrant.
  3. Add the garlic for about a minute, just until you can really smell it, stirring constantly.
  4. Add all remaining ingredients EXCEPT for the limes.
  5. Lock the lid in place and make sure the valve is closed.
  6. Hit “Manual” on high and set it for 5 minutes (it will take about 10 minutes for the pressure to build and then the 5 minute high pressure countdown will begin). If using frozen chicken breasts, add at least 10 minutes to the time.
  7. When the timer goes off, allow the pressure to naturally release for at least 10 minutes before initiating a quick release (flip the lever on the lid from “seal” to “vent” – be careful of the steam!).
  8. Check chicken for doneness (no pink!). It should be done, but if by chance it isn’t, you can go for another 5 minutes on high pressure. It won’t take as long to heat up, and then do a quick release and check again.
  9. Remove the chicken from the pot and shred with two forks. Return to the pot and stir.
  10. To serve, squeeze lime juice into each bowl or offer lime wedges at the table along with the optional toppings.

Stove Top

  1. In a large pot over medium heat, heat the oil.
  2. Add the onion, peppers, and carrots and stir around for 5-10 minutes or so until they’re starting to get translucent and fragrant.
  3. Add the garlic for about a minute, just until you can really smell it, stirring constantly.
  4. Add all remaining ingredients EXCEPT for the limes.
  5. Turn the heat to high with the lid on.
  6. Once a rolling boil is reached, turn the heat down to medium-low and cook for 15-20 minutes with the lid on.
  7. Check chicken for doneness (no pink!).
  8. Remove the chicken from the pot and cut into pieces with a knife and fork. Return to the pot and stir.
  9. To serve, squeeze lime juice into each bowl or offer lime wedges at the table along with the optional toppings.

Notes

**Can be made in a slow cooker as well – just toss in all the ingredients and cook on low for 8 hours or high for 4 hours. You’ll lose a little flavor by not sauteeing the onions and garlic first, which you could do in a separate pan.

Adapted from Play Paleo

Where to Find High Quality Meat

Having trouble finding good quality meat locally? Would you like to fill your freezer with local and pastured options?

If you’re in Canada, check out TruLocal.ca

If you’re in the US Midwest, Chicago to Milwaukee to Detroit to New York, and select cities across the country, check out TruLocalUsa.

If you’re west of the Mississippi, check out Wild Pastures

If you live in any of the 48 contiguous states, I recommend US Wellness Meats and Butcher Box! 

I’m grateful that there’s an online source of incredibly high quality meat that I can always count on. A subscription from Butcher Box includes grass fed, organic, pastured, and free range = all the labels important to your family’s health! And I’ve got a special deal for you!

They almost always have great deals for new customers. Claim your free gifts, and see what bonus they have going on right now. Don’t miss out!

(free shipping too!)

If you love the versatility of being able to use the Instant Pot or slow cooker for a recipe, try my Quick Pot Roast Recipe.

=Traditional Cooking School Instant Pot Sourdough Cornbread Pressure Cooker Recipe
 

My dear friend Wardee at Traditional Cooking School can do just about anything with her Instant Pot – cakes, bread, main dishes, veggies, even “stacking” multiple kinds of food at once!

She’s offering a free sourdough cornbread Instant Pot recipe!

This cornbread is delicious, nutritious, super easy to make, and it only needs 12 minutes of cook time.

 
I’d love to see more real food Instant Pot recipes available on Pinterest – pin this one for me?
Instant Pot Recipe for Smoky Mexican Chicken Soup super easy and fast

More Instant Pot Treasures

Cooking Real Food with an Instant Pot Series
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

2 thoughts on “Instant Pot Smoky Mexican Chicken Soup Recipe”

    1. Carolyn @ Kitchen Stewardship

      Hi Colleen, We’ve been adding nutrition information to new recipes and are planning to go back through the old ones to add it there as well! Thanks for your feedback!

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