Description
Instant Pot Chicken Taco Soup is a true dump and start one-pot meal. This is a zesty and flavorful soup, with tender chicken breast, beans, and veggies. Make this soup so in under an hour!
Ingredients
Scale
- 2 (1 oz) packets Taco Seasoning, divided
- 2 (8 oz) Chicken Breasts
- 1 (15 oz) can Black Beans, drained and rinsed
- 1 (15 oz) can Red Kidney Beans, drained and rinsed
- 1 (15 oz) can Garbanzo Beans, drained and rinsed
- 1 (14 oz) can Diced Tomatoes, with juice
- 1 (10 oz) can Diced Tomatoes and Green Chiles
- 1 (14 oz) can Chicken Broth, low sodium
- 1 (15 oz) can Corn, drained
- Sour Cream
- Avocado
- Tortilla Chips
- Cilantro
- Fresh Lime Juice
- Shredded Cheddar Cheese
- Sliced Jalapeños
Instructions
- Season the Chicken: Place the chicken breasts in a large plastic zip closure bag, sprinkle 1 of the taco seasoning packets over all sides of the chicken, close the bag and rub the seasoning into the meat.
- Start Heating the Pot: Press the Pressure Cook/Manual button on the pressure cooker and select 4 minutes High Pressure; add all of the other ingredients, except the corn, to the pot, stir, add the chicken breasts, gently press them down to submerge them, and set the steam release knob to the Sealing position.
- Cook the Soup: Once the cook cycle has finished, turn off the pot and let it sit undisturbed for 12 minutes (natural release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- Finish and Serve: Remove the chicken breasts to a plate and shred the meat using two forks, add the corn, return the chicken to the pot, stir well, and serve in a bowl with any garnishes you like.
Notes
This is a ‘dump and start’ meal. For a lower sodium version, consider using a homemade taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 65 mg
Keywords: Instant Pot, Chicken Taco Soup, One Pot Meal, Mexican Soup, Pressure Cooker