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Instant Pot Tex-Mex Chicken Stew

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Tex Mex Chicken Stew is the perfect combo of  a Chicken Tortilla Soup and White Chicken Chili all combined into one awesome recipe. This recipe is hearty and bursting with flavor.

 

For this recipe I recommend starting with precooked chicken. You can use a whole chicken that has been shredded up (click here to read how to cook a whole chicken in the instant pot)  or  precook 3-4 chicken breasts in your Instant Pot or buy a whole rotisserie chicken to shred up so you can throw all the ingredient together for a quick, but delicious week night dinner.

The best part of this recipe, is it’s a dump recipe. That means you literally dump in all the ingredients set the cook time and walk away. This comes together in about 30 minutes.

When it’s time to serve, don’t skimp on the toppings, they bring it all together. The options are endless, but some of my favorites are pickled jalapeno slices, avocado, monterey jack cheese, and a fresh lime wedge.

This recipe almost filled my 6 quart instant pot so there were plenty of leftovers with my family of 4. If you wanted to freeze the leftovers they would freeze nicely in a round storage containers like these that you could reheat in your instant pot at a later time.

 

 

Total Time40 mins

 1 White Onion, diced
 2 tbsp Minced Garlic
 4 cups Shredded Chicken, cooked
 6 oz Can Tomato Paste
 29 oz Chicken Broth (2 cans)
 14.50 oz Can tomatoes with Green Chilies
 12 oz Bag Frozen Corn
 15 oz Can Black Beans, rinsed
 15 oz Can White Cannellini Beans, rinsed
 ½ Fresh Lime (juice of)
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Chipotle Powder
 1 tbsp Cumin
Toppings
 Shredded Monterrey Jack Cheese
 Pickled Jalapenos
 Sour Cream
 Avocado
 Lime Wedges

1

Add all 14 ingredients except for toppings to the Instant Pot and stir. Lock the lid in place and using the pressure cook function cook on high for 10 minutes. NPR for 10-15 Minutes and serve with your favorite toppings.

2

This could also be made in a slow cooker and cooked on high for 4 hours or low for 8.

Ingredients

 1 White Onion, diced
 2 tbsp Minced Garlic
 4 cups Shredded Chicken, cooked
 6 oz Can Tomato Paste
 29 oz Chicken Broth (2 cans)
 14.50 oz Can tomatoes with Green Chilies
 12 oz Bag Frozen Corn
 15 oz Can Black Beans, rinsed
 15 oz Can White Cannellini Beans, rinsed
 ½ Fresh Lime (juice of)
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Chipotle Powder
 1 tbsp Cumin
Toppings
 Shredded Monterrey Jack Cheese
 Pickled Jalapenos
 Sour Cream
 Avocado
 Lime Wedges

Directions

1

Add all 14 ingredients except for toppings to the Instant Pot and stir. Lock the lid in place and using the pressure cook function cook on high for 10 minutes. NPR for 10-15 Minutes and serve with your favorite toppings.

2

This could also be made in a slow cooker and cooked on high for 4 hours or low for 8.

Instant Pot Tex-Mex Chicken Stew