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

Pressure Cooker Spicy Chicken Soup

A comforting and flavorful spicy chicken soup that's easy to make in a pressure cooker, perfect for any family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing
  • 1 large onion (diced) Enhances overall taste
  • 3 cloves garlic (minced or pressed) Adds aroma
  • 2 to 4 pieces boneless, skinless chicken breasts Juicy bits that soak up flavors
  • 1 jar (16 ounce) mild chunky salsa Adds spice and texture
  • 2 cans (14.5 ounce) peeled and diced tomatoes Tangy component
  • 2 cans (14.5 ounce) chicken broth Flavorful base
  • 1/2 teaspoon salt Enhances flavor
  • 1 teaspoon ground black pepper Warmth and slight kick
  • 1 teaspoon garlic powder Convenient flavor booster
  • 2 tablespoons dried parsley Freshness
  • 1 tablespoon onion powder Savory depth
  • 1 tablespoon chili powder Signature spiciness
  • 1 to 2 cans (16 ounce) black beans (drained) Hearty texture
  • 1 bag (15 ounce) frozen corn Sweetness
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Tortilla strips
  • Jalapeno peppers For a spicy kick

Method
 

Preparation
  1. Select the Sauté function on your pressure cooker and add olive oil to the pot. Allow the oil to heat up.
  2. Once the oil is hot, toss in the diced onion and sauté for about 5 minutes, stirring occasionally until the onion becomes tender and translucent.
  3. Add the minced garlic to the pot and let it cook for an additional minute, releasing its aromatic essence.
  4. Combine all the remaining ingredients, except for the black beans and frozen corn. Ensure everything is well mixed.
Cooking
  1. Lock the lid in place, select High Pressure, and set the cook time for 8 minutes.
  2. Once the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for about 10 minutes, then perform a quick pressure release.
  3. Carefully remove the chicken breasts from the pot and either dice or shred them before returning to the soup.
  4. Stir in the drained black beans and frozen corn.
  5. If necessary, select the Sauté function again and bring the soup to a boil, stirring occasionally until everything is heated through.
  6. Serve piping hot, topped with optional toppings.

Notes

For enhanced flavor, consider marinating the chicken in salsa before cooking. You can add bell peppers or zucchini for nutrition.