Instant Pot Mexican Fiesta Soup {Freezer Meal Prep}

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!

Prep Time 5

Cook Time 5

Total Time 1

Servings

Calories 207

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