Instant Pot Chicken Taco Soup
Ingredients
The soup
-
2
packets
Taco Seasoning
-
2
oz
Chicken Breasts
-
1
can
Black Beans
-
1
can
Red Kidney Beans
-
1
can
Garbanzo Beans
-
1
can
Diced Tomatoes
-
1
can
Diced Tomatoes and Green Chiles
-
1
can
Chicken Broth
-
1
can
Corn
Garnishes
-
to taste
Sour Cream
-
to taste
Avocado
-
to taste
Tortilla Chips
-
to taste
Cilantro
-
to taste
Fresh Lime Juice
-
to taste
Shredded Cheddar Cheese
-
to taste
Sliced Jalapeños
Instructions
- Season the chicken by placing it in a bag with one packet of taco seasoning and rub it in.
- Press the Pressure Cook/Manual button on the Instant Pot and set it for 4 minutes on high pressure.
- Add all ingredients except corn to the pot and stir, then add the chicken and press it down.
- Close the lid and set the steam release knob to sealing.
- After cooking, let it naturally release for 12 minutes, then release any remaining pressure.
- Remove the chicken, shred it, and return it to the pot along with the corn.
- Stir well, taste, and adjust seasoning if needed, then serve with garnishes.
Nutrition Facts (estimated)
Servings
8
Calories
236
Total fat
5g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
60mg
You might also like