Instant Pot Mexican Fiesta Soup {Freezer Meal Prep}
Instant Pot Mexican Fiesta Soup can be quickly assembled for the freezer to cook on a busy weeknight, or can be cooked and then frozen for grab and go lunches. Just another Instant Pot Meal prep win right here!
Kind of like a taco soup. Kind of like a tortilla soup.
Behold Instant Pot Mexican Fiesta Soup.
Basically all the flavors of a Mexican soup, and everyone came to the party! Beans, corn, chicken, taco seasoning, even a bit of ranch seasoning. I told you, everyone came to this party.
Over on my Instagram, you told me you wanted more prep raw and freeze type prep recipes. Ask and you shall receive, loves!
This recipe can be prepped 100% raw where you essentially put everything in a freezer safe container (or zip bag) and when it’s dinner time, dump the thawed contents in, set your Instant Pot for 5 minutes – bam Mexican Fiesta in your kitchen.
Yes you can put the raw chicken right in there too.
These little baggie holders are a life saver if you are into this type of prep – because everyone would like to avoid the inevitable eye roll you get when you ask your husband to hold open the bag, or in my case, hold a spoon for a photo ha ha.
When I do assembly like this, I will add the liquid from the tomatoes, but I omit the water and just add it the day of cooking. You can put it in the freezer pack too, but it just unnecessarily fills it – in my opinion.
So, here it is, Instant Pot Mexican Fiesta Soup
Instant Pot Mexican Fiesta Soup {Freezer Meal Prep}
Ingredients
- 1 pound boneless skinless chicken breasts
- 12 oz canned corn drained
- 14 oz canned black beans drained and rinsed
- 28 oz can diced tomatoes and juices
- 10 oz can rotel tomatoes or use 1 10 oz can tomaotes and a small can green chilies
- 1 cup diced white onion
- 1 green pepper diced
- 2 tbsp taco seasoning
- 2 tbsp ranch seasoning
- 2.5 cups water or chicken broth
Optional
- Cilantro
- Corn chips
Instructions
For Freezer Prep
- Add all ingredients except the water to a freezer zip bag. Remove as much air as possible, seal and label with cook instructions.
To cook
- Add all ingredients to your Instant Pot
- Secure the lid. Set the pot to sealing.
- Set the cook time to manual (high pressure) for 5 minutes.
- When the pressure cycle is complete, allow the pot to naturally depressurize for 10 minutes. Then quick release remaining pressure.
- Using tongs, pull the chicken breast out and shred it. Return it to the soup.
- Add optional cilantro and corn chips!
Notes
Nutrition
So, there you have it – the easiest soup to assemble ever! You should probably prep a couple of these to have as freezer back up!
Looking for more Instant Pot and Freezer meal ideas? Come on over here on the blog, and head on to the Meal Plan Addict Community for just that!
How long do you let the ingredients thaw before putting them in the Instant Pot?
Usually overnight.
I don’t have an instapot but love so many of your recipes. Can these be made in slow cooker? Or stovetop?
Thanks for letting me know. I actually removed that recipe from the blog. sorry!
I’m new to Instapot, so have a question- your photo looks like tomato substance will be the first ingredient to pour out of bag and into Instapot. I thought tomato was supposed to be last in so it wouldn’t cause burning. Comments?
In my experience it has depended on how thick the tomato sauce is. Canned diced tomatoes hasn’t been an issue for me.