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Instant Pot Mexican Chicken Soup

Instant Pot Mexican Chicken Soup

Looking for a quick Mexican dish that you can whip up in your Instant Pot? This Instant Pot Mexican Chicken Soup takes less than 25 minutes to make.
Course Holidays, Main Dish
Cuisine Dairy Free, Gluten Free, Keto, Kids, Paleo
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 21 minutes
Servings 4 people
Calories 162kcal
Author Bryan Carroll CFMP, NTP, FAFS


  • 3 Boneless Skinless Chicken Breast
  • 2 teaspoons Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 28 oz Can diced tomatoes *I used pureed with chunks since I'm not the biggest fan of tomato chunks
  • 3 cups Chicken Broth *Recommend Bone Broth, watch ingredients list for unnecessary preservatives and sugar!
  • 7 oz Can diced green chiles


  • Place all ingredients into the Instant Pot.
  • If chicken is still frozen (like mine partially was), set the manual timer for 20 minutes.
  • If chicken is thawed, set it for 12-14 minutes.
  • When the timer beeps, quick release the pressure.
  • Before serving, remove chicken from Instant Pot and chop or shred into bite size pieces.
  • Put chicken back into Instant Pot, stir, and serve in bowls.
  • Top with your preferred toppings.


Calories: 162kcal | Carbohydrates: 13g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 1824mg | Potassium: 930mg | Fiber: 4g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 49mg | Calcium: 107mg | Iron: 4mg