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Contents

Instant Pot Creamy Mexican Chicken Soup

AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 6

Ingredients:

  • 2 pounds boneless skinless chicken thighs, frozen or fresh
  • 2 cups Roasted-Tomatillo Salsa
  • 4 cups Chicken Bone Broth, frozen or fresh
  • 3 cups peeled and cubed sweet potatoes
  • 1 1/2 cups peeled and sliced carrots
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon sea salt
  • 2 cups chopped spinach
  • Garnish: chopped cilantro and diced avocado

Instructions:

  1. Place bone broth in Instant Pot and hit the sauté button. This helps it come to pressure a little faster. Add the carrots, garlic, sweet potatoes, salsa, chicken and lime juice in pot.
  2. Secure the lid and put on soup/ broth option for 35 mins for frozen chicken, or 15 minutes for fresh. For other machines, select High pressure for 35 minutes. Release the pressure and open the lid.
  3. Remove the chicken from the pot, and using 2 forks, shred the meat.
  4. Scoop all but 1/2 cup of the veggies into a blender and blend on high speed until pureed, about 15 seconds and then incorporate back into the soup.
  5. Add the chicken and baby spinach back into the pot and stir to wilt the spinach.
  6. Serve hot with avocado and cilantro on top.

STOVE TOP

  1. Place the chicken, salsa, broth, sweet potatoes, carrots, lime juice, garlic, and salt in a stockpot over medium-high heat.
  2. Bring to a boil, then cover and simmer for 1 hour over medium- low heat.
  3. Remove the chicken from the pot, and using 2 forks, pull the meat away from the bones and shred it. Set aside.
  4. Scoop 2 cups of vegetables from the soup and place in a blender with 1⁄4 cup of the broth. Purée the vegetables for 15 seconds and then incorporate back into the soup.
  5. Add the chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted.
  6. Serve hot, garnished with sliced avocado and fresh cilantro.

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This Instant Pot Recipe for Mexican Chicken Chowder Is Fast Comfort Food at Its Finest

It’s that time of year when curling up with a bowl of hearty soup just feels right. Once you’ve exhausted your chicken chili and your tomato bisque recipes, look to this Mexican chicken chowder from Danielle Walker, founder of Against All Grain and author of Celebrations, for the perfect dish. Since this bowl of goodness comes together in an Instant Pot, you can make it whenever the mood strikes, instead of having to prep your slow-cooker hours in advance. (Here are more satisfying soup recipes that bring hygge to mealtime.)

This recipe is a step above most chowder recipes, nutrition-wise; instead of cream, the broth is thickened up with a roasted tomatillo salsa. (You can buy a jar or make your own.) The soup boasts lean protein from chicken thighs and a trio of superstar veggies. Spinach and sweet potatoes are both high in vitamin A, and carrots and sweet potatoes both contain high amounts of beta-carotene. Make this whenever you get a craving for healthy comfort food.

Mexican Chicken Chowder

Makes: 4 to 6 servings

Ingredients

  • 2 pounds chicken thighs, bone in, trimmed of fat and skin
  • 3 cups peeled and cubed sweet potatoes
  • 2 cups peeled and sliced carrots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 2 cups roasted tomatillo salsa
  • 4 cups chicken bone broth
  • 2 cups chopped spinach
  • Garnish: chopped cilantro and diced avocado

Directions

  1. Place chicken, sweet potatoes, carrots, garlic, salt, salsa, and broth in an Instant Pot or another electric pressure cooker.
  2. Secure lid and set machine to manual high pressure for 20 minutes. Be sure valve is set to sealed.
  3. Remove chicken from pot. Shred the meat with two forks. Set aside.
  4. Scoop out 2 cups of vegetables and 1/4 cup of broth. Place in a blender. Purée for 15 seconds and then incorporate back into pot.
  5. Add chicken and spinach to pot and stir to incorporate until spinach is slightly wilted.
  6. Serve hot, garnished with sliced avocado and fresh cilantro.

Reprinted with permission from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker, copyright © 2013. Published by Victory Belt Publishing.

  • By Renee Cherry @reneejcherry

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Shredded Mexican Chicken (Instant Pot + Slow Cooker)! This chicken is super-tender and tossed in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad or served with beans and rice. Just so many options to serve your family this tasty dish!

(FYI this post contains affiliate links – learn more here.)

Guess what!???? Today I’m sharing my first Instant Pot AKA pressure cooker recipe!!

It’s sooo flipping exciting – isn’t it!?? Well it should be because my reader survey said that’s what you wanted. And of course, there’s also a slow-cooker option because, well, you asked for that too.

What can I say? Your wish is my command. And I’m here to please… most of the time.

Soo, I have to admit I’m not one of those people that jumps on every food-related bandwagon.

There are several kitchen tools that I never want to live without. Like my citrus press – love it! I will only use fresh lemon and lime in my recipes. Sorry – I can’t get with that store-bought stuff, regardless of how cute that little plastic squeezy lemon is. It doesn’t even taste like real lemon juice. Just can’t do it.

Then there’s my OXO can opener that effortlessly cuts off can lids without leaving a sharp edge behind AND without getting any food residue on the can opener itself. Amazing!

Don’t you hate when you open a can of tuna and the fishy water goes everywhere and smells up the entire kitchen?? Me too. When I use my handy-dandy can opener I never get it on the can opener itself. So, I rarely have to wash it. #winning

There’s also my KitchenAid mixer which I inherited from my momma – she’s with Jesus now – but she LOVED her mixer. I remember when my dad bought it for her for Christmas – she was one happy camper. She probably baked every day for a month after that. Trust me, I did not complain.

Then there’s my food processor – I’m actually at a loss for words here because I love it so much. Crazy – right!??? That never happens.

My girl Martha – you know Martha Stewart – she leaves hers on her counter out in the open so it’s ready to go when she needs it. She’s smart that one – I know she went to prison but she paid for her crime people – forgive and forget.

The one thing is I don’t really like to clean it so much. There are a lot of parts and some of them are sharp and difficult to wash. But it’s dishwasher-safe, so there’s that.

I’m not sure why I decided to highlight my favorite kitchen gadgets today but just consider it a bonus. And for your shopping pleasure we made links above so you can click through to amazon and get all of these goodies with just a few effortless strokes of the finger.

See – I’m always thinking of you.

But what about the device that started this whole kitchen gadget diatribe – the Instant Pot!

Well, I jumped on the bus Gus! After much deliberation, I got one for Christmas this year. I have been an Instant Pot cooking fiend.

I do believe they refer to us as “Pot Heads.” LOL Funny.

So, I’ll be the first to admit it’s fabulous. It can cook an 8-hour slow cooker chuck roast in 45 minutes. A low and slow cooker recipe of dried beans: 30 minutes max. And then there’s today’s recipe: Shredded Mexican Chicken. 30 minutes on high pressure and abra-cadabra… perfectly cooked, moist, tender shreddable chicken with a super delicious sauce!!! Just mind boggling – right!??

I just can’t wait for the B man to make some his amazing baby back ribs in the instant pot – cra-mazing my friend!

I will say just like any other gadget or appliance, there is a time and a place to use this baby. And I’m just so sorry, but using it to cook instant polenta is just not one of them. We can’t just lose all sense and throw anything and everything in the “pot,” now can we?

No – we have to be smart about this. If quick cooking polenta takes 5 minutes on the stove, why would a person put it in the pressure cooker, wait 10-15 minutes for it to pressurize, cook it for 1 minute, then release the pressure for another minute or two. It just don’t make no sense.

So, what have we learned here today?? As much as we adore the pot we aren’t going to try to cook things in it that actually require more time and effort just because we want to use it.

Are we all on the same page??? Quick polenta = no. Instant Pot Risotto = yes!!! That’s coming up soon.

I would like to solemnly swear to only share IP recipes with you that are most efficiently, effectively and tastefully made in the pot.

Moving on.

Thanks for bearing with me through all of that preamble, I feel like I can now move on with today’s fabulously delicious recipe!

Did I mention it’s super-tender shredded chicken tossed in a flavorful mouth-watering sauce!??

So good people!

Here’s how to make this delicious Shredded Mexican Chicken:

Add 1 can of diced fire-roasted tomatoes and 5 chipotle peppers (canned) to the IP. Mash the peppers up with a rubber spatula or wooden spoon. Now add the minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice and brown sugar (unless you’re following a low-carb diet).

Stir the mixture. Now add in 3 pounds of chicken breast. Turn and coat the chicken in the tomato mixture, then close and seal up the pot.

Next, using the high pressure-cooking setting, set the IP for 20 minutes. Be sure that the steam release valve is set to “Sealing.” Regarding cook times:

  • If you’re in a hurry, pressure cook for 10 minutes and the chicken will be fully cooked. It won’t necessarily be easily “shreddable” but you could make it work.
  • At 15 minutes, most of the chicken will shred but it still requires a little effort.
  • At 20 minutes, the chicken shreds easily and it’s still nice and moist. This is my personal recommendation. (Normally you don’t need to cook chicken this long in an instant pot, but to achieve the perfect moist, shreddable chicken, this is my choice).
  • At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.

Now go prep the rest of the ingredients for your incredibly delicious dinner or prop those feet up and enjoy glass of wine.

The IP will actually take 10-15 minutes to pressurize, then it will cook the chicken for the 20 minutes it was set to.

Once the time has reached zero you can carefully, release the pressure nozzle manually. Be careful that thing is like a volcano erupting with very hot steam.

Remove the lid and transfer the chicken to a large platter or cutting board.

Then using two forks shred the chicken. I like to leave some of it in small chunks so it still has a little texture.

Now, using a hand immersion blender (another amazing kitchen gadget that I love) puree the tomato mixture left in the pot. It should thicken up and yield a little over 2 cups of sauce.

(If you’re feeding the kiddos, this would be a good time to hold some back for them… before the spicy sauce gets added.)

Put your chicken in a large mixing bowl and pour ½ the sauce over it.

Gently use a spatula to fold the sauce into the chicken (if you just quickly stir it up, the chicken will break up and turn into one large mound. Which would still taste good but the texture would be less than amazing.) You can add more sauce or use it as a drizzle for the chicken as your eating it.

Now it’s time to eat!

You can grab some tortillas, avocados, queso fresco, onions, jalapeños – whatever you like – and make the most delicious Mexican feast you’ve ever experienced.

The possibilities for this yummy Shredded Mexican Chicken are endless!

You could create so many tasty meals with it:

  • Quesadillas
  • Taco salad
  • Burritos
  • Enchiladas
  • Tostadas
  • Served over rice and beans
  • Tortilla/Taco Soup
  • Sliders
  • For some low-carb options, pair up with spaghetti squash, or serve on a salad.

How ever you serve it, one thing’s for sure – it will be muy delicioso! And if you want more info to help you decide which IP is for you, check out my Instant Pot Review here.

Provecho!

I would love to connect with you! Leave a comment and follow me on Instagram,Twitter, Facebook, & Pinterest!

5 from 10 votes Shredded Mexican Chicken (Instant Pot + Slow Cooker) Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Super-tender chicken in the most flavorful and mouth-watering sauce, with a little kick! Perfect for tacos, burritos, enchiladas, taco salad or served with beans and rice.

Course: Dinner, Main Course, Main Dish Cuisine: Mexican, New American Keyword: Chicken, Instant Pot, Mexican Servings: 6 servings Calories: 250 kcal Author: Holly Sander Ingredients

  • 14.5 ounces canned fire-roasted diced tomatoes (1 can)
  • 5 chipotle peppers in adobo sauce (use 2 peppers for a less spicy version)
  • 2 tablespoons brown sugar (omit for low-carb version)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lime juice (juice from 1/2 lime)
  • 3 pounds skinless boneless chicken breast

Instructions Instant Pot:

  1. Add 1 can of diced fire roasted tomatoes and 5 chipotle peppers to the instant pot. Mash the peppers up with a rubber spatula or wooden spoon. Add the minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice and brown sugar (omit if following a low-carb diet.)

  2. Stir the mixture, then add the chicken breasts. Turn and coat the chicken in the tomato mixture, then close and seal up the instant pot.

  3. Set the instant pot for 20 minutes of high-pressure cooking and set the steam release valve to “Sealing.” After 10 minutes of pressure cooking, the chicken will be fully cooked, but won’t necessarily be “shreddable.” At 15 minutes, most of the chicken will shred. After 20 minutes, the chicken shreds easily and it’s still nice and moist. (This is my personal recommendation). At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.

  4. The instant pot will actually take 10-15 minutes to pressurize, then it will cook the chicken for 20 minutes. Once the time has reached zero you can carefully release the pressure nozzle manually. Be careful of the escaping hot steam.

  5. Remove the lid and transfer the chicken to a large platter or cutting board.

  6. Use two forks to shred the chicken, leaving some of it in small chunks so it still has a little texture.

  7. Use a hand immersion blender to puree the tomato mixture left in the instant pot (or transfer to a regular blender). It should thicken up and yield a little over 2 cups of sauce.

  8. Put chicken in a large mixing bowl and pour ½ the sauce over it.

  9. Gently use a spatula to fold the sauce into the chicken. Add more sauce if needed, or use it as a drizzle on each individual serving.

Slow Cooker:

  1. Place all the sauce ingredients and Chicken in the slow cooker, cover with the lid and cook for 4 hours on low. You’ll know that the chicken is ready when it can be shredded easily with 2 forks. Be careful to not overcook. Chicken will fall apart into little strands and the texture will be less than ideal.

Recipe Notes

If you’re in a hurry, you can pressure cook for 10 minutes and the chicken will be fully cooked. It won’t necessarily be easily “shreddable,” but you could make it work.

At 15 minutes, most of the chicken will shred but it still requires a little effort.

At 20 minutes, the chicken shreds easily and it’s still nice and moist. This is my personal recommendation. (Normally you don’t need to cook chicken this long in an instant pot, but to achieve the perfect moist, shreddable chicken, this is my choice).

At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.

Nutrition Facts Shredded Mexican Chicken (Instant Pot + Slow Cooker) Amount Per Serving Calories 250 Calories from Fat 54 % Daily Value* Fat 6g9% Saturated Fat 1g5% Cholesterol 145mg48% Sodium 967mg40% Potassium 884mg25% Carbohydrates 9g3% Fiber 1g4% Sugar 5g6% Protein 49g98% Vitamin A 720IU14% Vitamin C 6.6mg8% Calcium 50mg5% Iron 1.9mg11% * Percent Daily Values are based on a 2000 calorie diet.

LOOKING FOR MORE AMAZING INSTANT POT RECIPES?

Instant Pot Beef Thai Red Curry
Instant Pot Spaghetti Squash Buffalo Chicken
Instant Pot Baby Back Ribs
Instant Pot Chicken Thighs With Risotto

Looking for more amazing Mexican Food Recipes??

Queso Fundido with Chorizo

Jalapeno Cilantro Corn Salad

Instant Pot Shredded Chicken Tacos

Have you ever been casually traipsing through your day, only to be sideswiped by the shocking reveal that you’ve been doing something painfully basic wrong your entire life? That was how I felt the first time I made these easy Instant Pot Shredded Chicken Tacos. This recipe yields the BEST EVER shredded Mexican chicken. Once you try shredded chicken tacos, pressure cooker style, there is no going back.

This recipe is sponsored by Avocados from Mexico

Other days tantamount to epic Instant Pot Shredded Chicken Taco day:

  • The day I realized the correct phrase is “for all intents and purposes,” not “for all intensive purposes.” (It’s true…and I didn’t find out until I was in my 20s. ?)
  • The day I peeled a banana from the bottom instead of the top (TRY IT).
  • The day I discovered baked bacon.

Shredded chicken tacos have been a trusty, easy recipe standby in my emergency dinner rotation since I first learned to combine salsa and chicken in a slow cooker and turned it on.

Come to think of it, salsa chicken has been a trusty, easy recipe standby in my non-emergency dinner rotation too. Sometimes I’d make it in the slow cooker, and sometimes I’d start with this basic tutorial for How to Make Shredded Chicken and then add salsa.

I thought we’d carry on happily for years, this basic salsa chicken and I, until a few weeks ago when I found myself wanting…more.

More flavor.

A better, juicier texture.

A faster cook time.

Sure, salsa chicken was fine, but every time I took a bite of a chicken taco I’d made using it, I found myself essentially smothering the shredded chicken with other ingredients in a desperate attempt to give it more flavor.

I’d gussied the shredded chicken up, but I hadn’t solved the essential problem: how to make truly excellent shredded Mexican chicken that I could use for tacos, burritos, enchiladas, or in any which way I pleased.

Oh, and the prep for this mystery shredded chicken of my dreams still needed to be minimal and the cook time fast too.

Cue the Instant Pot.

Instant Pot Shredded Chicken Tacos – The Easiest, Tastiest Way to Make Mexican Shredded Chicken

In addition to slashing the shredded chicken’s cook time, the Instant Pot’s sauté function made it a one-step snap to brown the chicken before cooking it, which had a profound, positive impact on its final flavor, as did sautéing the onions and spices. (Another Instant Pot winner with a similar flavor profile: Instant Pot Mexican Casserole!)

My other mega-flavor tips for next-level shredded chicken tacos are chipotle chilis in adobo (available in the Hispanic food section of most grocery stores) and fresh avocados.

The chipotle chilis give the chicken a deep, smoky flavor that makes it taste as if you’ve been cooking it for hours low and slow, instead of 8 minutes in the pressure cooker.

The avocados add a creamy, cool factor that balances the shredded chicken’s spice. I blended mine with Greek yogurt and fresh lime juice to make a rich but healthy avocado sauce that we spooned over EVERYTHING that week. You can take this extra step if you have time. If you are in a hurry, simply pile your Instant Pot Chicken Tacos high with plenty of fresh avocado slices for a similar effect.

While this shredded pressure cooker Mexican chicken is versatile (try it mixed with rice and beans, as a filling for enchiladas, or even on top of this Skinny Taco Salad), most often I use it for tacos.

We were craving hard versus soft shell tacos this time, so I opted for another “OMG I’ve been doing this wrong my whole life!” product, Old El Paso Stand ’n Stuff Taco Shells. The flat base means they stand up on their own, so they are easy to fill and to eat.

Ever picked up a taco to take a bite only to realize you won’t be able to set it back down again until you’ve finished? With these clever flat-bottomed shells, you can!

While I would be hard-pressed to imagine an occasion where easy Instant Pot Shredded Chicken Tacos wouldn’t be welcome (come on, you know chicken tacos are way more fun than whatever fussy spread you’d planned to serve your in-laws), with the Big Game a few weeks away, football time is prime time for tacos too. This crowd-pleasing recipe would be a hit at any game day party. (So would these Flank Steak Tacos!)

For maximum hosting ease, you can keep the shredded chicken taco filling warm in the Instant Pot (or transfer it to a slow cooker and keep it warm there), set out the toppings and shells, and let guests build their own tacos.

To Make This Instant Pot Shredded Chicken from Frozen

  • Follow the recipe instructions, but cook on high pressure for 10 minutes instead of 8. That’s it!

More Mexican-Inspired Instant Pot Recipes

  • Instant Pot Chicken Mole
  • Instant Pot Mexican Casserole
  • Instant Pot Refried Beans
  • Plus, don’t miss these 15 Healthy Instant Pot Recipes!

Tools to Make Instant Pot Shredded Chicken Tacos

  • Instant Pot
  • Food processor (if making the avocado sauce)

4.89 from 35 votes Leave a Review ” Yield: 4 –6 servings Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that’s healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.

Ingredients

FOR THE CHICKEN:

  • 1 tablespoon extra-virgin olive oil — divided
  • 2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
  • 2 teaspoons kosher salt — divided
  • 1/2 teaspoon black pepper
  • 1 small yellow onion — or 1/2 large yellow onion, thinly sliced
  • 4 cloves garlic — minced
  • 2 teaspoons chili powder
  • 3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
  • 1 can diced tomatoes in their juices — (14 ounces)
  • 1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

  • 1 ripe avocado — peeled and pitted
  • 3/4 cup nonfat plain Greek yogurt
  • 2-4 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt

FOR SERVING:

  • Old El Paso Stand & Stuff Taco Shells
  • Any other bonus toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Instructions

  1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
  2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
  3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
  4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
  5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
  6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
  7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

Recipe Notes

  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
  • Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.

Course: Main Course Cuisine: American, Mexican Keyword: Easy Instant Pot Dinner, Healthy Mexican Food Recipe, Instant Pot Shredded Chicken Tacos All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 taco (in hard shell), with 2/3 cup shredded chicken and 2 tablespoons sauce (no additional toppings)) — Calories: 251, Fat: 10g, Saturated Fat: 3g, Cholesterol: 56mg, Sodium: 749mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 3g, Protein: 26g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Avocados from Mexico and Old El Paso. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This easy Instant Pot Cheesy Mexican Chicken and Rice recipe is flavor-loaded comfort food without the work! Family-friendly and picky-eater approved.

More instant pot goodness awaits with Best Easy Instant Pot Beef Stroganoff, Instant Pot Shredded Chicken Tacos, Instant Pot Chicken and Potatoes, and Instant Pot Balsamic Pork Tenderloin.

This easy Instant Pot Cheesy Mexican Chicken and Rice recipe is flavor-loaded comfort food without the work! Family-friendly and picky-eater approved.

What if I told you you could have this gorgeous dish in front of you in 30 minutes? You’d probably laugh right in my face, right? Well go ahead and laugh, because it’s true.

I have to give nearly all the credit to my Instant Pot, though. I’ve sung it’s praises before, and I’ll be signing them again, but I really do enjoy creating recipes for this little stainless steel beauty to cook right up to perfection.

For this recipe, I simply combined everything I love about Mexican food and tweaked it for cooking in an instant — pot. (Anyone else crack themselves up as easily as I do?) Chicken, ooey, gooey, cheese, nutty rice, plus all those chunks of tomatoes and limes and spices.

There is almost zero way this recipe + those ingredients could have gone any which way but amazing.

Could I Use a Slow Cooker?

I’ll be honest — I didn’t test this recipe in a slow cooker. However, that being said, if you are an aficionado of slow cooking or you don’t own an Instant Pot, please, go ahead and give it a go, and then come back and let us all on how it came out. I’d really enjoy hearing from you.

If you are going to try a slow cooker, then I can give you my suggestions: Follow steps 1 and 2, except saute ingredients in a regular saute pan, not an Instant Pot, and reserve the rice to the last hour of cooking.

Add the sauteed veggies, and the rest of the ingredients except for the rice into the slow cooker. Then set your timer for about 3-4 hours on high or 4-6 on low.

During the last hour, add your rice, and then add the cheese when it’s finished (or put the lid back on for a few minutes until it’s melted). It should melt right up in no time.

Can I Use Frozen Chicken?

Yes, you can use frozen chicken in an Instant Pot, but you have to increase the cooking time to about 20 minutes. From there, you can follow the rest of the instructions as stated.

Why Use an Instant Pot?

Instant pots cook meals in a fraction of the time it takes a slow cooker. I like it for this reason the most. Sometimes I forget to thaw my meat or to start the slow cooker before I walk out the door for the morning, and in these instances, it’s so nice to have a back-up plan (other than my drawer full of take-out menus).

Many Instant Pot models also will slow cook your rice, make your yogurt, saute your veggies and herbs, or even switch to “slow cooker” mode (potentially saving you room in your kitchen for yet another appliance). Once you figure out how your Instant Pot works, you’ll grow to love it as much as I do!

What Are Some Other Mexican Foods?

I feel like this is such a loaded question. Authentic Mexican foods include tortillas, mole sauce, corn, tamales, enchiladas, tacos, quesadillas, guacamole, chorizo…the list could go on and on.

Now, while I’m sure you won’t find any Mexican abuela using her instant pot to make up this particular dish, I’m sure we can all agree that it’s the essences of Mexican food that we are often after. It’s the spices, sauces, textures, smells, and flavors of Mexican food that cause us to seek new recipes, new (and often quicker) ways to get those flavors right into our mouths and adapt them for a busy lifestyle. I think if you’ve been on my blog for any amount of time, you’ll notice how much I love creating and cooking Mexican dishes.

What Other Ways Could I Top This Dish?

In my recipe, I suggest you top this Instant Pot Cheesy Mexican Chicken and Rice dish with cherry tomatoes, avocado, olives, cilantro, or sour cream. However, feel free to add whatever toppings you love. You could use all of these plus some pickled onions or jalapenos, hot sauce, guacamole, or even a fried egg! Yum!

Pin 4.2 from 5 votes

Instant Pot Cheesy Mexican Chicken and Rice

This easy Instant Pot Cheesy Mexican Chicken and Rice recipe is flavor-loaded comfort food without the work! Family-friendly and picky-eater approved. Course Main Course Cuisine Mexican Keyword chicken and rice, instant pot, pressure cooker Prep Time 10 minutes Cook Time 20 minutes hands-off time 20 minutes Total Time 30 minutes

  • 1 tablespoon oil
  • 1/2 yellow or white onion
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 cups chicken broth
  • juice of 2 limes about 2 tablespoons
  • 3 boneless skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1/2 cup frozen corn
  • 1 cup chunky salsa mild or medium
  • 1 cup uncooked white rice
  • 1 cup shredded Mexican blend cheese
  • toppings: cherry tomatoes, avocado, green onions, olives, cilantro, sour cream
  • salt and pepper to taste

  • Set Instant Pot to “Saute” setting. Drizzle with oil, then add onions and garlic and saute for 1-2 minutes until fragrant. Add cumin, chili powder, salt and pepper and saute for 20-30 seconds longer.
  • Add chicken broth and lime juice, stir for a few seconds to loosen onions and garlic from the bottom of the pot, then add chicken, black beans, corn, salsa, and rice.
  • Place the lid on the pot, set vent to the “seal” position, and change to the “Pressure Cook” setting for 10 minutes.
  • Once time is up, let the pot naturally release for 5 minutes, then turn the vent to the venting position. Once pressure is completely released and float valve drops down, remove the lid. Remove chicken breasts and shred with two forks. Return to the pot and mix in with the rice.
  • Sprinkle the cheese on top and place the lid on the pot for 3-4 minutes until the cheese has melted. Serve with your favorite toppings like cherry tomatoes, avocado, olives, cilantro, or sour cream.

CHICKEN CORN CHOWDER LIGHTENED UP AND SO EASY!

This Chicken Corn Chowder is about to become a new easy family favorite! It’s comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy – and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!

Slow Cooker Chicken Corn Chowder

I looove creamy, comforting soups from my Slow Cooker Potato Soup, New England Clam Chowder, Chicken Gnocchi Soup, Broccoli Cheese Soup, Crock Pot Creamy White Chicken Chili and now I’m excited to add this Chicken Corn Chowder to the mix!

As I mentioned back in my 4th post ever, my, beloved Skinny Cheesy Bacon Ranch Chicken Pasta (a MUST!), I grew up on baked potatoes piled high with cheese, broccoli, and drizzled with ranch and sprinkled with bacon. The ultimate stuffed potato. My ultimate comfort food.

The only way the ultimate stuffed potato could become more comforting is to deconstruct it into a ranch infused creamy, cheesy chicken corn chowder packed with chicken, tender potatoes, broccoli, carrots and corn!

Every bite a savory symphony of complex textures and layered flavors of garlic, onion and classic ranch blend of parsley, dill and chives (with the help of an easy ranch seasoning packet) that leaves you closing your eyes to ponder the deliciousness of it all and craving this creamy Chicken Corn Chowder until the very last drop…and beyond.

And don’t worry, you can lick your bowl – and the slow cooker clean – because this Chicken Corn Chowder has ZERO butter! That’s the beauty of the slow cooker – and this chowder!

What Chicken is Best?

You can use either chicken breasts, bone-in chicken thighs or rotisserie chicken for this Chicken Corn Chowder:

  • Chicken Breasts: I like to use chicken breasts because they are leaner and emerge wonderfully juicy in the slow cooker – and I always have them on hand!
  • Chicken Thighs: I also love chicken thighs because they are inherently juicier dark meat. If you use chicken thighs, make sure they are bone-in or else they will overcook.
  • Rotisserie Chicken: You can also use shredded rotisserie chicken. You will will need about about 2 1/2 cups – but you can always add more or less to taste. Add the chicken to the chicken corn chowder after step 4, just so it can heat through.
  • Leftover Chicken: This Chicken Corn Chowder is a great use for leftover chicken – you could even use ham, but then it wouldn’t be “chicken” corn chowder :).

WHAT KIND OF POTATOES SHOULD I USE?

Whenever I make a soup in the slow cooker, I like to use waxy potatoes such as red potatoes or Yukon gold potatoes. Waxy potatoes don’t allow liquid to penetrate because they are “waxy” and therefore retain their shape and are hard to overcook.

This doesn’t mean waxy potatoes aren’t melt-in-your-mouth or flavorful! They taste soft, butter and tender without ever tasting mealy.

Can I use Russet Potatoes?

If you need to make this Chicken Corn Chowder ASAP (I get you!), then you may use Russet potatoes. They boast a soft, creamy, melt-in-your-mouth texture, taste the most “potato-y” and practically fall apart in your mouth. The tricky thing about Russet potatoes is you don’t want them to actually fall apart, so you have to take care not to overcook them.

What corn is Best?

I prefer canned corn for this Chicken Corn Chowder recipe because the texture holds up better. Here is a breakdown of your corn options:

  • Canned Corn: drain and rinse before adding to the chowder. Canned corn holds up well for the long cooking time.
  • Fresh corn: you will need about 2 cups sweet corn.
  • Frozen corn: I don’t recommend frozen corn because it doesn’t hold up as well and breaks down in the chowder. If you use frozen corn, then thaw it before adding to the soup otherwise it will add extra liquid which will make the chowder less creamy. Most importantly, add the corn towards the end of cooking so it has time to heat through but not break down.

WHAT SEASONINGS FOR CHOWDER?

A Chicken Corn Chowder can be packed with all the goodies, but is only as delicious as the seasonings! For this Chicken Corn Chowder, I’ve seasoned it with ranch seasoning dressing mix, salt, pepper and red pepper flakes.

The ranch seasoning adds a tangy kick without being overpowering. If you want to skip the seasoning packet, it you can season your chowder with dried parsley, dried basil, dried basil, dried chives, salt, and pepper to taste.

What CAN I PREPARE AHEAD OF TIME?

This Chicken Corn Chowder is very simple but it does require some chopping. You can save time beforehand by chopping your onions, garlic, broccoli, carrots and potatoes. Store pre-cut in an airtight container in the refrigerator.

You can chop your potatoes ahead of time, but they will need to be stored submerged in a bowl of water in the refrigerator. Once potatoes are cut, starch is released which will cause them to brown, the cool water will prevent this discoloration.

How to Make Chicken Corn Chowder

This comforting Chicken Corn Chowder couldn’t get any easier. Simply add your chicken, broccoli, potatoes, carrots, corn, onions and garlic to your slow cooker along with chicken stock and ranch seasoning mix and cook until chicken is tender enough to dice or shred.

Then add milk or half and half (or even nonfat half and half or evaporated milk) to your blender along with cream cheese and flour to create a no-cook AND no butter roux and add it to your soup the last 30 minutes to get creamy.

Finally, stir in your glorious cheese and bacon and be generous because this Chicken Corn Chowder has NO butter!

And the ultimate bacon, broccoli cheese, ranch stuffed potato in soup form is born. And I call it Bacon Ranch Chicken Corn Chowder. And I hope you call it amazingly delicious. Amazingly delicious swimming with ranch creaminess, packed with vegetables and possibly the only respectable way to eat bacon – by the spoonful.

HOW DO YOU THICKEN Chowder?

This Chicken Corn Chowder should already be thick and creamy due to the flour, half and half and cream cheese, but if you would still like a thicker chowder, you can use any of these methods

  • Cornstarch: Remove some broth from the chowder and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the beef stew. Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
  • Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the chowder. Add it to the chowder, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
  • Puree soup: Remove 1-2 cups of the chowder and puree it in your blender or food processor. It will add body to the chicken corn chowder while preserving the flavor.
  • Mash potatoes: Remove some of the potatoes, mash them and return them to the soup. Mashed potatoes are a natural thickener. Alternatively, you can microwave a few potatoes separately, mash them and add them to the chowder.

What to Serve with Chowder?

This Chicken Corn Chowder is a meal-in-itself packed with protein and veggies! Still, I love serving it with big chunk of crusty bread, dinner rolls or breadsticks, along with big green salad,or wedge saladand fruit salad.

HOW DO I STORE CHICKEN CHOWDER?

My favorite method to store Chicken Corn Chowder is in the crockpot because then you don’t have to dirty any more dishes!

Once the chowder has cooled to room temperature, remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator.

You may also transfer your chowder to an airtight container or smaller airtight containers and store in the refrigerator.

HOW LONG IS CHOWDER GOOD FOR?

Chicken Corn Chowder should be stored in an airtight container in your refrigerator. When properly stored, it is good for 3-5 days.

HOW DO I REHEAT CHOWDER?

  • Crockpot: To reheat your Chicken Corn Chowder stored in the crockpot, place the ceramic insert back into the slow cooker. Heat on low for 1-2 hours.
  • Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through to 165 degrees F.
  • Microwave: For smaller batches or individual servings, you can use the microwave. Transfer chowder to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

CAN I MAKE CHOWDER AHEAD OF TIME?

Yes! The flavors of this Chicken Corn Chowder get better the next day so it makes amazing leftovers! The chowder will thicken in the refrigerator so you may need to add some half and half or milk before heating.

Can I freeze Chowder?

I do not recommend freezing Chicken Corn Chowder because it has dairy in the form of half and half, cream cheese and cheddar cheese. When dairy is frozen, the fat separates creating a funny, unappetizing texture and it will often curdle.

In addition, potatoes do not freeze well. They break down and become an unpleasant, mealy texture. So, it is best to eat this Chicken Corn Chowder within the first 5 days – or share it with a friend!

Slow Cooker Bacon Ranch Chicken Corn Chowder – every spoonful a hearty, savory, creamylicious mouthful to remember. The ultimate comfort food.

Looking For more Crock Pot Soup Recipes?

  • BBQ Chicken Chili (Slow Cooker or Stove Top)
  • Slow Cooker Salsa Verde Chicken Tortilla Soup
  • Slow Cooker Beef Stew
  • Slow Cooker Creamy Chicken and Wild Rice Soup
  • Slow Cooker Chipotle Sweet Potato Soup
  • Slow Cooker Thai Soup with Chicken and Wild Rice
  • Slow Cooker Chicken Tortellini Soup

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©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe Ranch Chicken Corn Chowder (Slow Cooker) This Chicken Corn Chowder is about to become a new easy family favorite! It’s comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy – and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!Votes: 1
Rating: 5
Rate this recipe!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 360 minutes
Servings -8

Ingredients

  • 1 pound chicken breasts or bone-in chicken thighs
  • 3 cups broccoli florets chopped
  • 2 cups cubed Yukon or red potatoes (about 1/2 cubes”)
  • 3 large carrots, sliced (about 2 cups+)
  • 1 15 oz. can sweet corn rinsed and drained
  • 15 oz. can can sweet creamed corn
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • 6 cups low sodium chicken stock
  • 2 tablespoons dry ranch dressing seasoning mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup flour
  • 4 oz. Cream Cheese softened
  • 2 cups milk (or half and half) (I use nonfat half and half)**
  • 1-2 cups freshly grated sharp cheddar cheese
  • 8 strips bacon cooked and crumbled

Garnish (optional)

  • 2 green onions, chopped
  • 4 strips bacon, cooked and crumbled
  • shredded sharp cheddar cheese
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 360 minutes
Servings -8

Ingredients

  • 1 pound chicken breasts or bone-in chicken thighs
  • 3 cups broccoli florets chopped
  • 2 cups cubed Yukon or red potatoes (about 1/2 cubes”)
  • 3 large carrots, sliced (about 2 cups+)
  • 1 15 oz. can sweet corn rinsed and drained
  • 15 oz. can can sweet creamed corn
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • 6 cups low sodium chicken stock
  • 2 tablespoons dry ranch dressing seasoning mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/3 cup flour
  • 4 oz. Cream Cheese softened
  • 2 cups milk (or half and half) (I use nonfat half and half)**
  • 1-2 cups freshly grated sharp cheddar cheese
  • 8 strips bacon cooked and crumbled

Garnish (optional)

  • 2 green onions, chopped
  • 4 strips bacon, cooked and crumbled
  • shredded sharp cheddar cheese
Votes: 1
Rating: 5
Rate this recipe!

Instructions

  1. Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the four (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
  2. Remove chicken and allow to rest 5 minutes before dicing or shredding.
  3. Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
  4. When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
  5. Garnish individual servings with green onions and additional bacon and cheese (optional).

Recipe Notes

*I prefer a little firmer broccoli so I leave my broccoli pieces a little larger then cut them into bite size pieces when the soup is done. **The higher the fat content, the creamier the soup.

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Special thanks to Swanson for sponsoring this post; as always, all opinions are my own.

Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!

There is nothing I crave more when the weather gets cold than soup. I mean, a warm chocolate chip cookie is next on that list, but soup does actually come first.

For me, the December cold is always more bearable because it’s Christmas-time and who doesn’t like a white Christmas?! But come January, well, I’d be fine if the snow just moved along.

However, since the weather (for some reason) doesn’t listen to what I’d like, I’ll be sitting here combatting it with all the soup. So plan on about 50 more soup recipes coming your way!

This is the third recipe I’ve created in partnership with Swanson stocks and broths and I hope you’ve been loving them as much as I’ve loved creating them!

I’ve used their stocks and broths in dozens of recipes on my blog, so it’s fun to specifically spotlight their broths. I love their broths and stocks because of the high quality ingredients and their rich flavor foundation. For this soup recipe, it’s important to use a flavorful stock (or broth) because the stock is such a huge flavor enhancer of this soup.

Swanson Broths are perfectly seasoned with high-quality ingredients for soups, sides and more, while Swanson Stocks have a rich flavor foundation, perfect for creating savory meats and sauces. I use Swanson Organic Free-Range Chicken Stock in this soup recipe, but their broth works really well too, so whichever you have will work!

Another thing I love about this soup is how easy it is to customize! You can switch up the seasonings or add more to your taste preferences. If you’re worried about it being too spicy, you can reduce or omit the paprika.

This soup is made on the lighter side by using half and half, but you can make it a creamier and thicker soup if you use heavy cream; whichever you prefer.

And finally, the toppings! Top this soup with your favorites — I think fresh lime and cilantro are a MUST, but avocado and sour cream are also so delicious in this soup.

More delicious crockpot meals:

  • Crockpot Chili (Rave Reviews!)
  • Crockpot Mexican Quinoa Tacos
  • Crockpot Short Ribs
  • Crockpot Creamy Enchilada Soup
  • Crock Pot Roast (Reader Favorite!)

4.84 from 30 votes Crockpot Mexican Street Corn & Chicken Chowder Prep Time 10 mins Cook Time 3 hrs Total Time 3 hrs 10 mins

Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the same delicious flavors of Mexican Street Corn!

Course: Soup Cuisine: Mexican Servings: 6 people Calories: 556 kcal Author: Chelsea Ingredients

  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic minced
  • 1 cup Swanson® Organic Free-Range Chicken Stock or broth
  • 2 cans (14.75 ounces EACH) cream style corn
  • 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos — has the added red & green pepper)
  • 1 can (15.5 ounces) black beans drained and rinsed
  • 1 can (4 ounces) fire-roasted diced green chiles
  • 2 teaspoons chipotle chili powder regular chili powder also works
  • 1/2 teaspoon paprika
  • 1 and 1/4 teaspoon ground cumin
  • 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
  • 2 cups half and half or heavy cream
  • Salt and pepper to taste
  • Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Instructions

  1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.

  2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.

  3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.

  4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

  5. Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.

  6. Return the shredded chicken and mix. Season to taste with salt and pepper.

  7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

Crock pot chicken chowder

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