Instant Pot Chicken Fajita Soup

It’s no secret I get on my south of the border food kicks from time to time. I have always enjoyed eating Mexican foods, but my love really grew when we were stationed in El Paso, Texas, right on the border. I loved trying different foods and dishes from tacos, fajitas, sopapillas, burritos and fideo soup, just to name a few. One Mexican dish that quickly became a favorite of mine was Chicken Fajita Soup!

This dish is perfect all year round! Back when we lived on the border, we didn’t have the Instant Pot. So this fajita soup was originally a stove top version that was converted. My husband and I both think that the Instant Pot brings out the flavors! From our kitchen to yours, I hope you enjoy this wonderful dish as much as we have.

Instant Pot Chicken Fajita Soup

 

Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerGenuine Instant Pot Tempered Glass lid, Clear – 10 in. (26cm) - 8 QuartGenuine Instant Pot Tempered Glass lid, Clear – 10 in. (26cm) – 8 QuartGenuine Instant Pot Silicone Lid 5 and 6 QuartGenuine Instant Pot Silicone Lid 5 and 6 Quart

 

 

Ingredients

  • 1 lb. of Chicken Breasts
  • 1 medium-sized Onion, diced
  • 1 medium-sized Red Bell Pepper, diced
  • 1 medium-sized Green Bell Pepper, diced
  • 2 fat cloves of Garlic, minced
  • 3 cups of Chicken Stock
  • 1 (15 oz.) can of Black Beans, drained and rinsed
  • 1 (15 oz.) can of Fire Roasted Diced Tomatoes
  • 2 tablespoon of Olive Oil
  • Salt and pepper to taste
Fajita Seasoning:
Garnishes (choose any or all)
  • Jalapeno slices
  • Dollop of Sour Cream
  • Fresh Cilantro
  • Diced Avocado
  • Fresh Pico de Gallo
  • Shredded Mexican Blend Cheese

Instructions

  1. Turn the Instant Pot on the “Sauté” mode and add olive oil. Let it heat up for a minute and then add the diced onion, red and green bell peppers, and the minced garlic.                    
  2. Sauté for 4 to 5 minutes, or until the vegetables are slightly softened.
  3. Add the fire roasted diced tomatoes and the fajita seasoning mix (chili powder, paprika, garlic and onion powder, ground cumin, cayenne pepper and brown sugar, salt and pepper). Mix well and let it cook for couple of minutes.               
  4. Add the black beans and mix.                        
  5. Layer the chicken breasts on top of the beans mix.                        
  6. Add the chicken stock.   
  7. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  8. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 12 minutes. 
  9. When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using the handle of the spoon that comes with your instant pot turn  “Venting” position to finish by quick release.
  10. Gently take out the chicken pieces and using two forks, shred it finely.   
  11. Turn on the “Sauté” mode and return the shredded chicken to the instant pot. Let it simmer for 5 more minutes.                          
  12. Check for seasoning and adjust the salt and pepper accordingly. Add a handful of chopped fresh cilantro (optional).
  13. Serve hot, topped with the garnishes of choice.                  

Note

  • Instead of the long list of the spice, you can use a tablespoon of your favorite store bought Fajita Seasoning blend.

Don’t Forget To Print Out Your Recipe! 

 

Instant Pot Chicken Fajita Soup

Ingredients

  • 1 lb. of Chicken Breasts
  • 1 medium sized Onion, diced
  • 1 medium sized Red Bell Pepper, diced
  • 1 medium sized Green Bell Pepper, diced
  • 2 fat cloves of Garlic, minced
  • 3 cups of Chicken Stock
  • 1 (15 oz.) can of Black Beans, drained and rinsed
  • 1 (15 oz.) can of Fire Roasted Diced Tomatoes
  • 2 tablespoon of Olive Oil
  • Salt and pepper to taste

Fajita Seasoning:

  • 1 teaspoon of Chili Powder
  • 1 teaspoon of Paprika
  • 1 teaspoon of Garlic powder
  • 1 teaspoon of Onion Powder
  • ½ teaspoon of ground Cumin
  • ¼ teaspoon of Cayenne Pepper (optional)
  • 1 teaspoon of Brown Sugar

Garnishes (choose any or all)

  • Jalapeno slices
  • Dollop of Sour Cream
  • Fresh Cilantro
  • Diced Avocado
  • Fresh Pico de Gallo
  • Shredded Mexican Blend Cheese

Instructions

  1. Turn the Instant Pot on the “Sauté” mode, and add olive oil. Let it heat up for a minute and then add the diced onion, red and green bell peppers and the minced garlic. 

  2. Sauté for 4 to 5 minutes, or till the vegetables are slightly softened.

  3. Add the fire roasted diced tomatoes and the fajita seasoning mix (chili powder, paprika, garlic and onion powder, ground cumin, cayenne pepper and brown sugar, salt and pepper). Mix well and let it cook for couple of minutes.

  4. Add the black beans and mix.

  5. Layer the chicken breasts on top of the beans mix. 

  6. Add the chicken stock.

  7. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position. 

  8. Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 12 minutes.

  9. When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using the spoon handle of the spoon that came with your instant pot, turn the pressure valve to “Venting” position to do the quick release.

  10. Gently take out the chicken pieces and using two forks, shred it finely.

  11. Turn on the “Sauté” mode and return the shredded chicken to the instant pot. Let it simmer for 5 more minutes.

  12. Check for seasoning and adjust the salt and pepper accordingly. Add a handful of chopped fresh cilantro (optional).

  13. Serve hot, topped with the garnishes of choice.

  14. Note: Instead of the long list of the spice, you can use a tablespoon of your favorite store bought Fajita Seasoning blend.

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