Instant Pot Chicken Fiesta Soup - Dump and Go Dinner
This is an easy and delicious soup to warm you up on a crisp fall evening. It can be served with corn chips and dairy free cheese if you prefer, either way it is sure to be a hit with your entire family. The kids won't even know there are veggies inside!
Ingredients
- 2 ⅔ cups cook and shred Chicken, Boneless Breasts
- 10 ⅛ ounces Whole Kernel Corn, Canned
- 2 ½ cups Red Enchilada Sauce
- 5 ⅓ ounces Mild Green Chiles, Diced, Canned
- 9 ⅔ ounces Diced Tomatoes, Canned
- 9 ⅔ fluid ounces Chicken Broth/Stock
- ⅔ cups dice Onion
- ⅔ teaspoons Chili Powder
- ⅔ teaspoons Cumin
- ⅔ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients and divide among indicated number of round freezer containers.
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 2870958 Upgrade to a paid membership 82087 to unlock all instructions 67905
- 9703804 Upgrade to a paid membership 78780 to unlock all instructions 52944
- 9207091 Upgrade to a paid membership 96077 to unlock all instructions 61397
- 7421144 Upgrade to a paid membership 10365 to unlock all instructions 90144
- 9269110 Upgrade to a paid membership 5890 to unlock all instructions 28025
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Mix all the ingredients together in inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure naturally release for 5 minutes, then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 317
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 111mg
- Sodium
- 2171mg
- Total Carbohydrates
- 27g
- Fiber
- 6g
- Sugar
- 19g
- Protein
- 41g
- WW Freestyle
- 3
4 Comments
Join the discussionDo you drain the corn?
Susan, since it doesn’t say to explicitly drain it, you don’t need to. That way you can just dump it in and go!
What size pressure cooker do you use?
Hi Teresa, You can use any size Pressure Cooker with our recipes, you would just need to adjust your servings to fit your pot. For the Instant Pot, the 3qt serves 2-3, the 6qt 4-6, and the 8qt 6+. For this recipe with 4 servings, you would want a 6qt.