Save There's something magical about dumping ingredients into the Instant Pot and walking away, knowing that in under thirty minutes you'll have a restaurant-quality soup simmering on your counter. I discovered this particular version on a rushed Tuesday evening when I had company coming and absolutely no plan, and it became the kind of meal that now gets requested at every gathering. The beauty of it isn't just the speed—it's how the spices bloom and the chicken turns impossibly tender while you're doing literally anything else.
My neighbor smelled this cooking through our shared wall and invited herself over, which somehow turned into the three of us laughing around my kitchen island while customizing our bowls with toppings. That's when I realized this soup isn't just about feeding people—it's about creating that moment where everyone feels like they're in on the secret of how good a simple meal can be.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier under pressure, but breasts work fine if that's what you have—they shred beautifully either way.
- Yellow onion, garlic, red bell pepper (1 medium onion, 3 cloves garlic, 1 pepper): This is your flavor foundation; don't skip the sauté step because those few minutes make everything taste deeper and more intentional.
- Jalapeño, seeded and diced (1, optional): Remove the seeds if you want heat without the bite, or leave them in if you're feeling bold—there's no judgment either way.
- Corn kernels (1 cup): Fresh is wonderful, but frozen works just as well and honestly saves you prep time without sacrificing anything.
- Diced tomatoes with juices (1 can, 14.5 oz): Don't drain these; those juices are liquid gold for your broth.
- Black beans, drained and rinsed (1 can, 15 oz): Rinsing them prevents the soup from getting murky and overly starchy.
- Low-sodium chicken broth (4 cups): Use broth you'd actually drink, because you can taste the difference, and double-check the label if you need this gluten-free.
- Tomato paste (1 tablespoon): This small amount concentrates the tomato flavor in a way that makes people ask what your secret ingredient is.
- Lime juice (from 1 lime): Fresh lime is non-negotiable here; it brightens everything at the end like flipping a switch.
- Chili powder, ground cumin, smoked paprika, dried oregano (1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp oregano): These spices are what make this taste authentically Mexican and warm without being aggressive.
- Salt and black pepper (1 tsp salt, ½ tsp pepper): Taste as you go because salt levels vary depending on your broth brand.
Instructions
- Sauté your vegetables until they soften:
- Turn on Sauté mode and add a splash of oil, then throw in the onion, garlic, and bell pepper. Let them cook for about two to three minutes, stirring occasionally—you want them soft and fragrant, not browned or mushy. This step releases all their flavor and sets the stage for everything that comes next.
- Toast the spices and paste:
- Stir in the tomato paste along with all your spices: chili powder, cumin, paprika, oregano, salt, and pepper. Let it cook for just one minute until the whole pot smells incredible and the spices are no longer raw-tasting. That one minute matters more than you'd think.
- Layer in your main ingredients:
- Add the chicken, diced tomatoes with their juices, black beans, corn, and broth all at once. Give everything a good stir so nothing gets stuck on the bottom, which matters for pressure cooking safety. You're basically combining all your flavors right here.
- Pressure cook the soup:
- Close the lid securely and make absolutely sure the valve is set to Sealing, not Venting. Set the Instant Pot to Pressure Cook (or Manual mode on older models) at High pressure for ten minutes. The pot will take a few minutes to build pressure, but that's part of the total time.
- Release the pressure properly:
- When the timer beeps, resist the urge to quick-release immediately. Let the pressure release naturally for five minutes first, which keeps the chicken from becoming stringy and helps flavors settle. Then carefully switch the valve to Venting to release any remaining pressure.
- Shred and return the chicken:
- Remove the chicken pieces and pull them apart with two forks—they should practically fall into shreds because they're cooked perfectly. Return all that shredded chicken back into the pot and stir it through so it distributes evenly.
- Finish with brightness:
- Stir in the fresh lime juice and taste everything. Add more salt, pepper, or lime juice if it needs it, because every broth is different and your palate knows best.
- Serve and celebrate:
- Ladle the soup into bowls and set out all your toppings—tortilla strips, avocado, cilantro, cheese, sour cream, lime wedges—and let people build their own perfect bowl. That's when the magic really happens.
Save 
Save I made this for my sister after she'd had a rough week, and watching her face light up with that first spoonful reminded me why cooking matters. It wasn't fancy, but it was exactly what she needed—warm, comforting, and proof that someone cared enough to make something good.
Why the Instant Pot Is Perfect for This
The pressure cooker's job is to marry all these flavors together in a fraction of the time it would take on the stove, and honestly, the hands-off nature of it means you can prep something else, check emails, or just sit down for five minutes. There's no babysitting, no stirring, no guessing when things are done—you set it and trust the process, which is exactly what weeknight cooking should feel like.
Making It Your Own
This soup is a canvas, which means you can lean into what you actually like instead of what a recipe tells you to like. Some people add a smoked chipotle for depth, others swap black beans for pinto, and one of my friends made a vegetarian version by doubling the beans and adding diced zucchini—it was just as good and nobody missed the chicken.
The Toppings Matter
Don't treat the toppings like an afterthought; they're actually the part that makes each bowl feel custom and exciting. Have everything prepped and arranged before you ladle, so people can make their soup feel like it was made just for them. There's something about choosing your own adventure with toppings that makes people feel cared for.
- Crispy tortilla strips add a textural contrast that changes everything about how you experience the soup.
- Avocado gets richer the colder your soup is, so don't add it too early or it'll soften into mush.
- Fresh cilantro goes on last because its brightness fades quickly once it hits the heat.
Save 
Save This soup has become my go-to because it delivers real flavor without requiring real effort, which is basically the dream of weeknight cooking. Make it once and you'll understand why everyone keeps asking you to bring it to things.
Recipe FAQs
- → Can I use frozen chicken in this soup?
Yes, you can use frozen chicken breasts or thighs. Simply add 2-3 minutes to the pressure cooking time to ensure the chicken cooks through completely and shreds easily.
- → What can I substitute for black beans?
Pinto beans work wonderfully as a substitute for black beans. You can also use kidney beans or a combination of different beans for varied texture and flavor.
- → How do I make this soup spicier?
Increase the heat by keeping the jalapeño seeds, adding diced chipotle peppers in adobo sauce, or stirring in your favorite hot sauce. You can also add cayenne pepper or red pepper flakes to taste.
- → Can I make this soup vegetarian?
Absolutely. Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans, diced zucchini, or sweet potatoes to keep the soup hearty and filling.
- → How long does leftover soup keep?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, adding fresh toppings when serving.
- → What are the best toppings for this soup?
Classic toppings include crispy tortilla strips, diced avocado, fresh cilantro, shredded Mexican cheese, sour cream, and lime wedges. You can also add sliced radishes, diced red onion, or pickled jalapeños for extra flavor.