When it comes to quick and delicious meals, Instant Pot recipes have taken the culinary world by storm. One such recipe that stands out is the Instant Pot Chicken Fajita Soup. Packed with the vibrant flavors of Tex-Mex cuisine, this soup is a satisfying and wholesome dish that can be prepared with minimal effort. Let's dive into the details of this delightful recipe, explore some variations you can try, and discover ten valuable tips to enhance your cooking experience.
The Instant Pot Chicken Fajita Soup is a hearty and flavorful twist on the traditional chicken soup. This recipe combines tender chicken, colorful bell peppers, onions, and a blend of aromatic spices to create a comforting dish that will warm your soul. The convenience of the Instant Pot ensures that you can have this flavorful soup on your table in no time. The pressure cooking method infuses all the ingredients, allowing the flavors to meld together perfectly, resulting in a rich and satisfying soup that will leave you craving for more.
What makes the Instant Pot Chicken Fajita Soup truly special is its versatility.
With its flexibility and the ability to adapt to various dietary preferences, this soup is perfect for satisfying weeknight dinners or weekend gatherings with friends and family. Give it a try, experiment with the variations, and enjoy a comforting bowl of goodness that will warm both your body and soul.
With a few simple variations, you can customize the recipe to suit your preferences and dietary needs. See below for some variations you can make to this recipe.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Active cook time: 15 minutes (+ time to come to pressure and 10 min. natural release)
Serves: 4-6
Jump to:
- Ingredients needed to make Instant Pot Chicken Fajita Soup
- How to make Instant Pot Chicken Fajita Soup
- Variations on the Instant Pot Chicken Fajita Soup recipe
- Equipment used in making Instant Pot Chicken Fajita Soup
- Storage for the Instant Pot Chicken Fajita Soup
- Top tips for making Instant Pot Chicken Fajita Soup
- Related
- Pairing
- Instant Pot Chicken Fajita Soup: A Flavorful Twist on Classic Comfort
Ingredients needed to make Instant Pot Chicken Fajita Soup
- 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 of 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
How to make Instant Pot Chicken Fajita Soup
- 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 the 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 the 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 the lid and shred the 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 the “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!
Variations on the Instant Pot Chicken Fajita Soup recipe
- Protein: Substitute the chicken with beef, shrimp, or tofu to create a different flavor profile.
- Vegetarian Option: Omit the meat altogether and load the soup with a variety of vegetables like zucchini, corn, or black beans.
- Spiciness: Adjust the heat level by adding more or less jalapenos or using different types of chili peppers.
- Creamy Twist: Stir in a dollop of sour cream or a splash of coconut milk for a creamier texture.
- Tortilla Strips: Top the soup with crispy tortilla strips or crushed tortilla chips for an added crunch.
Equipment used in making Instant Pot Chicken Fajita Soup
Storage for the Instant Pot Chicken Fajita Soup
You can store the Instant Pot Chicken Fajita Soup in the refrigerator for up to three days. It is important to ensure that the soup is properly stored in an airtight container to maintain its freshness and prevent any contamination.
Top tips for making Instant Pot Chicken Fajita Soup
- Sauté the onions and peppers first to enhance their flavors before adding the other ingredients.
- For a smoky taste, consider using fire-roasted diced tomatoes instead of regular diced tomatoes.
- Don't skip the step of deglazing the pot with broth or water after sautéing to prevent the "Burn" error.
- Use homemade chicken broth for the best flavor, but store-bought broth works well too.
- Allow a natural pressure release for 10 minutes before using the quick-release method to ensure tender chicken.
- Adjust the seasonings according to your taste preferences by adding more or less of the suggested spices.
- Garnish the soup with fresh cilantro, sliced avocado, or a squeeze of lime juice to enhance the flavors.
- Leftovers can be stored in the refrigerator for up to three days or frozen for future meals.
- Double the recipe to have extra portions for freezing or to enjoy throughout the week.
- Experiment with different toppings like shredded cheese, diced tomatoes, or a drizzle of hot sauce to add extra layers of flavor.
In conclusion, the Instant Pot Chicken Fajita Soup is a delightful and easy-to-make dish that brings a burst of Tex-Mex flavors to your table.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Instant Pot Chicken Fajita Soup: A Flavorful Twist on Classic Comfort
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
The Instant Pot Chicken Fajita Soup is a hearty and flavorful twist on the traditional chicken soup. This recipe combines tender chicken, colorful bell peppers, onions, and a blend of aromatic spices to create a comforting dish that will warm your soul. The convenience of the Instant Pot ensures that you can have this flavorful soup on your table in no time. The pressure cooking method infuses all the ingredients, allowing the flavors to meld together perfectly, resulting in a rich and satisfying soup that will leave you craving for more.
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
Instructions
-
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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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