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Instant Pot Mexican Fiesta Soup4

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 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings 6
Calories 207kcal


  • 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


  • Cilantro
  • Corn chips


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! 


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. 


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