Instant Pot Tex Mex Chicken and Rice Soup
Ingredients:
1 Tablespoon Olive oil
2 Tablespoons butter
1 large Chicken Breast
1 large onion – chopped, about 1 pound
1 teaspoon minced garlic
6 cups chicken broth
16 ounce Stewed Tomatoes
16 ounce black beans – drained
1/4 cup of mild Taco sauce
1 can green Chiles
1 package frozen gold and white corn
1 package Success Rice
1 Teaspoon Chili powder
1 teaspoon ground Cumin
1 teaspoon garlic salt
1 teaspoon seasoned salt
Seasoned pepper – to taste
Directions:
Place the Olive oil, and butter in the Instant Pot, and turn the IP to Saute. Melt the butter with the Olive oil, and add the chicken breast.
Cook the Chicken breast until it’s completely done, turning it over, and browning on all sides, about 25 minutes, or until there is no pink in the middle. When the chicken is done, turn off the IP, remove the chicken, and place it on a plate, and shred it. Add the chicken broth to the Instant Pot, and let it sit for about 5 minutes.
With a wooden spoon, scrape the bottom of the IP with the spoon, loosening the bits stuck to the bottom of the pan from cooking the chicken.
Add the shredded chicken back into the IP, and add the chopped onion, minced garlic, Stewed tomatoes black beans, taco sauce, green Chiles, corn, rice, chili powder, ground Cumin, garlic salt, seasoned salt and seasoned pepper.
Stir all ingredients, and place the lid on the Instant Pot, making sure the Pressure Valve is set to ‘SEALING’.
Press the ‘SOUP’ button, or setting on the Instant Pot, and let the soup cook. When the IP finishes cooking the soup, it will beep and go to off.
Make sure all the Pressure has been released, and make sure the FLOAT VALVE is down. Remove the lid, and stir the soup.
Serve in festive bowls, or crocks, with Tortilla chips, and shredded cheddar cheese. Top with lime slices. Enjoy!
