Instant Pot Zesty Chicken & Corn Soup 🌶️
A quick and flavorful chicken and corn soup made in the Instant Pot, perfect for a healthy and satisfying meal.
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Red Onion diced
- 4 Cloves Garlic minced
- 1 1/2 Cups Corn Kernels (fresh or frozen)
- 1/3 Cup Diced Jalapeño (seeds removed for less heat, if preferred)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 2 Teaspoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 can White Cannellini Beans 15.5-ounce, undrained
- 3 Cups Chicken Stock (low sodium recommended)
- 1 Pound Boneless, Skinless Chicken Breasts
- 1/2 Cup Sour Cream
- 4 Ounces Cream Cheese cubed
Instructions
- Set your Instant Pot to the Sauté function and add the olive oil. Allow it to heat up.
- Once the oil is hot, add the diced onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and fragrant.
- Stir in the corn kernels and diced jalapeño. Season with salt, black pepper, chili powder, and cumin. Give it a quick stir.
- Add the undrained can of cannellini beans and the chicken stock to the pot. Carefully place the chicken breasts on top.
- Secure the lid on your Instant Pot and turn the knob to the Sealing position. Cook on High Pressure for 10 minutes.
- When the cooking cycle is complete, carefully turn the valve to VENT to release the pressure quickly. (We recommend using an oven mitt or spatula for safety!)
- Once the pressure has fully released, open the pot and carefully remove the chicken breasts to a cutting board. Shred the chicken using two forks, then return it to the soup.
- Stir in the sour cream and the cubed cream cheese until everything is smooth and wonderfully creamy.
- Serve your flavorful and healthy soup warm, adding your favorite garnishes if desired!
Notes
Nutrition Information per serving:
- Calories: 621kcal
- Total Carbs: 49g
- Net Carbs: 39g
- Fats: 25g
- Protein: 53g
