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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!

Instant Pot Mexican Fiesta Soup4

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.

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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.

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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.

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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

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Instant Pot Mexican Fiesta Soup {Freezer Meal Prep}

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Servings: 6
Calories: 207kcal
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! 
Print Recipe

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

This recipe has a 5 minute pressure time, but due to volume of the soup, with the time to pressure up, and naturally depressurize 10 minutes, total time is just under 1 hour for this recipe. 

Nutrition

Calories: 207kcal | Carbohydrates: 18g | Protein: 21g | Fat: 3g | Fiber: 4g | Sugar: 10g

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!

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7 Comments

  1. I don’t have an instapot but love so many of your recipes. Can these be made in slow cooker? Or stovetop?

  2. 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?

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