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Bowl of spicy pressure cooker chicken soup with vegetables and herbs.

Pressure Cooker Spicy Chicken Soup

A delightful and comforting spicy chicken soup that's easy to prepare, perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For a rich and smooth base, adding a layer of flavor.
  • 1 large onion (diced) Sweet and aromatic, providing the perfect start to the soup.
  • 3 cloves garlic (minced or pressed) For that robust garlicky essence.
Main Ingredients
  • 2 to 4 pieces boneless (skinless chicken breasts) Juicy and tender, serving as the protein-packed heart of the dish.
  • 1 jar (16 ounce) mild chunky salsa Infuses each bite with zesty flavor.
  • 2 cans (14.5 ounce) peeled and diced tomatoes Provides tangy sweetness.
  • 2 cans (14.5 ounce) chicken broth The liquid gold that binds the ingredients together.
  • 1/2 teaspoon salt Enhances the flavors of all the ingredients.
  • 1 teaspoon ground black pepper Adds a slight kick of heat.
  • 1 teaspoon garlic powder Intensifies the garlic flavor.
  • 2 tablespoons dried parsley Adds a fresh herb note.
  • 1 tablespoon onion powder Amplifies the onion flavor for depth.
  • 1 tablespoon chili powder Introduces warmth and spice.
  • 1 to 2 cans (16 ounce) black beans (drained) Nutritious and filling.
  • 1 bag (15 ounce) frozen corn Adds a pop of color and flavor.
Optional Toppings
  • to taste shredded cheese Optional topping for creaminess.
  • to taste sour cream Optional topping.
  • to taste tortilla strips Optional for crunch.
  • to taste jalapeno peppers Optional for extra heat.

Method
 

Sauté the Vegetables
  1. Select the Sauté mode on your pressure cooker. Heat the olive oil in the pot until it shimmers. Add the diced onion; cook it, stirring occasionally, until softened and translucent, about 5 minutes. Toss in the minced garlic and sauté for an additional minute until fragrant.
Combine the Ingredients
  1. Add the boneless chicken breasts to the pot, along with the mild chunky salsa, peeled and diced tomatoes, chicken broth, salt, black pepper, garlic powder, parsley, onion powder, and chili powder. Make sure everything is well mixed.
Pressure Cook
  1. Lock the lid in place and select High Pressure, setting the timer for 8 minutes.
Release the Pressure
  1. Once the cooking time is complete, carefully turn off the pressure cooker. Let it release pressure naturally for 10 minutes before doing a quick release.
Shred the Chicken
  1. Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred or dice the chicken into bite-sized pieces. Return the shredded chicken to the pot.
Add Beans and Corn
  1. Stir in the drained black beans and frozen corn. If the soup needs heating, select the sauté mode again, bringing the soup to a boil while stirring occasionally.
Serve
  1. Ladle the spicy chicken soup into bowls, topping with optional garnishes like cheese, sour cream, tortilla strips, and jalapeno peppers.

Notes

For a smokier flavor, try adding smoked paprika. For more heat, use spicy salsa or fresh jalapeños. For a creamier texture, stir in heavy cream just before serving. Adding fresh lime juice can brighten the flavors beautifully.