Instant Pot Chicken Taco Soup
Servings: 8 Servings
Ingredients
- 1 tablespoon vegetable oil or canola oil
- ½ cup white onion diced
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts
- 1 ounce taco seasoning 1 packet; store bought or homemade
- 32 ounces low-sodium chicken broth
- 15 ¼ ounces golden sweet corn 1 can; drained
- 15 ounces black beans 1 can, drained and rinsed
- 10 ounces diced tomatoes and green chiles 1 can; undrained
- 1 cup heavy cream
- ¾ cup sharp cheddar cheese shredded
Instructions
- First, turn Instant Pot to “Saute,” and add vegetable oil. Next add the onions, and stir until soft (about 2-3 minutes). Add the garlic and cook another 30 seconds, then turn off the Instant Pot1 tablespoon vegetable oil, ½ cup white onion, 3 garlic cloves
- Next, layer the chicken, taco seasoning, chicken broth, corn, beans, and tomatoes with green chiles.1 pound boneless skinless chicken breasts, 1 ounce taco seasoning, 32 ounces low-sodium chicken broth, 15 ¼ ounces golden sweet corn, 10 ounces diced tomatoes and green chiles, 15 ounces black beans
- Then, close the lid, and set the Instant Pot to “Sealing.” Turn on the Instant Pot using the manual/pressure cook setting on high pressure for 7 minutes. After the 7 minutes is up, allow the Instant Pot to complete a natural release for 10 minutes and open the valve for a quick release of the remaining pressure.
- After that, remove the lid and take the chicken out of the Instant Pot. Use two forks and shred the chicken. Set aside.
- Now, turn the off the Instant Pot and add the heavy cream. Stir to combine, then turn the Instant Pot on to “Keep Warm.”1 cup heavy cream
- Afterwards, add the shredded cheese and stir until melted.¾ cup sharp cheddar cheese
- Once the cheese is melted, place the shredded chicken back in the Instant Pot and stir.
- Last, garnish with your favorite toppings like sour cream, tortilla chips, avocados, cilantro, etc. Serve immediately. Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and doesn't not include any garnishments. Actual calories will vary. The soup can be stored in your fridge in a sealed container for up to three days.
Nutrition Facts
Instant Pot Chicken Taco Soup
Serving Size
1 cup
Amount per Serving
Calories
352
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
50
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
83
mg
28
%
Sodium
1110
mg
46
%
Potassium
567
mg
16
%
Carbohydrates
27
g
9
%
Fiber
6
g
24
%
Sugar
6
g
7
%
Protein
22
g
44
%
Vitamin A
1181
IU
24
%
Vitamin C
9
mg
11
%
Calcium
137
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
