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Instant Pot Southwest Chicken Soup

A thick, hearty soup filled with chicken and vegetables, with a southwest flavor kick. This Instant Pot Southwest Chicken Soup is the perfect dinner for a cool night!
Prep Time20 mins
Cook Time10 mins
Pressure Build Up and Release20 mins
Course: Dinner
Cuisine: American
Keyword: Southwest Chicken SOup
Servings: 8 servings
Calories: 234kcal


  • Pressure Cooker


  • 1 tbsp olive oil
  • 1 medium sweet onion diced
  • 1 green pepper diced
  • 1 jalapeño seeds removed
  • 4 cloves fresh minced garlic
  • 1.5 pounds boneless skinless chicken breasts
  • 3 cups cubed potatoes about 2 large russet potatoes cut into 1/2” cubes
  • 14 ounce can fire roasted tomatoes
  • 1/3 cup fresh cilantro chopped and loosely packed
  • 1 cup corn kernels frozen, fresh, or canned
  • 3 tbsp lime juice
  • 1/2-1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 cups chicken broth
  • 3 large eggs
  • Shredded cheddar cheese or sour cream for serving


  • Heat olive oil in Instant Pot on sauté mode. Add diced onion, pepper, and jalapeño. Sauté until softened, about 5 minutes. Add garlic and sauté for another 30 seconds. Turn off pot.
  • Add chicken, potatoes, cilantro, corn, lime juice, 1/2 teaspoon salt, black pepper, and chicken broth. Stir well.
  • Cook on high pressure for 10 minutes. Let natural release for 10 minutes.
  • Remove chicken from pot and shred. Do NOT yet return shredded chicken to pot.
  • In a small bowl, whisk the eggs together.
  • Remove about 1 cup of soup from the Instant Pot and very slowly pour it into the eggs while constantly whisking. Then, very slowly, pour the egg mixture back into the pot, again while constantly whisking.
  • Stir in shredded chicken.
  • Serve with cheddar cheese and sour cream if desired.


Calories: 234kcal | Carbohydrates: 21g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 116mg | Sodium: 824mg | Potassium: 867mg | Fiber: 4g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 37mg | Calcium: 69mg | Iron: 4mg