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+ servings
Image of Instant Pot Loaded Mexican Chicken Soup
5 from 2 votes

10 Instant Pot Dinner Recipes for Beginners, Plus Mexican Chicken Soup

Yield 4 -6
Prep Time 5 mins
Cook Time 57 mins
Total Time 1 hr 2 mins

Super fresh and packed with flavor, this Instant Pot loaded Mexican Chicken Soup is a one-pot dinner that you’ll want to make again and again. Plus 10 more Instant Pot dinner recipes ideas, perfect for those learning how to cook delicious pressure cooker meals.

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt divided
  • 1 medium yellow onion chopped
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon mild chili powder
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 15-oz can tomato sauce
  • 3 small zucchinis sliced in half the long way, then sliced into 1-inch half moons
  • 1 quart chicken stock
  • 3 cups baby spinach or baby kale
  • 1 pint cherry tomatoes halved
  • 2 limes juiced
  • Optional toppings: chopped cilantro chopped scallions, sliced avocado, lime wedges, hot sauce

Instructions

  • Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
  • Add the cumin, garlic powder, and chili powder, stirring to combine.
  • Add the chicken, tomato sauce, zucchini, remaining 1 ¾ teaspoon salt, and chicken stock, stirring to combine.
  • Secure the lid, select the manual setting, and set it to high pressure for 15 minutes. Your instant pot may take anywhere from 25-35+ minutes to come to pressure before the cook time starts.
  • When the pressure cooker timer is done, quick release the pressure.
  • Remove the chicken, chop or shred into bite sized pieces and add back to the pot. Stir in the spinach or kale, cherry tomatoes, and lime juice. Taste and add additional salt if desired. Top with any toppings you like and serve.

Notes

Want to make this recipe in the Crockpot? Check out this variation.
Make it vegetarian by swapping 2 (15-oz) cans drained and rinsed chickpeas for the chicken and vegetable stock for chicken stock
Skip the chili powder if you prefer to avoid spicy.
Double the spinach or kale for an extra boost of goodness.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!