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Mom's Cravings

Easy Dinner Ideas & Homemaking Tips

CATEGORY Home » Dinner » Instant Pot Chicken Fajita Soup

January 6, 2020

Instant Pot Chicken Fajita Soup

Instant Pots are a great way to make a healthy, hearty dinner in way less time than the Crock Pot. And, these dinners are full of flavor, too making them perfect for an easy weeknight dinner.

And this Instant Pot Chicken Fajita soup dinner is no different – and it’s fabulous! The flavors of the peppers, onion, chicken and spices all come together in the perfect way.

Instant Pot Chicken Fajita Soup

It’s no secret that I love an easy dinner idea and meal. The entire family is sure to love this easy Instant Pot soup! And, so are you because it’s sinfully easy!

This Instant Pot Chicken Fajita Soup is full of flavor and so, so simple!

Instant Pot Chicken Fajita Soup 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

Instant Pot Fajita Soup Directions:


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 separate 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.

Print Pin

Instant Pot Chicken Fajita Soup

The flavors of the peppers, onion, chicken and spices all come together in this Instant Pot Chicken Fajita Soup in the perfect way.
Course Dinner
Cuisine Mexican
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Resting Time 10 minutes minutes
Total Time 45 minutes minutes
Servings 4 people
Calories 419kcal

Ingredients

  • 2 tbsp 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
  • Salt and black pepper to taste
  • 1½ lbs. boneless skinless chicken breasts
  • 14- oz. can diced fire-roasted tomatoes with liquid
  • 3 c. chicken broth
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp dried Mexican oregano
  • 1 tsp garlic powder
  • 1 15- oz. can black beans drained and rinsed
  • 3 tbsp fresh lime juice
  • 2 large avocados sliced, for garnish
  • 3 tbsp red onion chopped, for garnish
  • Shredded Mexican cheese blend for garnish
  • Fresh cilantro chopped, for garnish

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 separate 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.

Filed Under: Dinner, Instant Pot Kate

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Hi There! I'm so glad you're here! I'm Kate, a midwest mom and wife, that loves easy recipes. Here you'll find all of my cravings from mom to mom advice, product reviews, and my family's best tried and true recipes. We have a lot of fun over on on Facebook here and all of the best of the best pins are here on Pinterest. Be sure to also join my mailing list here where you'll get all of the newest posts in your inbox weekly. I look forward to "meeting" you! xo Kate

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