Mexican · Lunch

Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 0.5 pound boneless/skinless chicken breasts; 10 oz black beans; 10 oz corn; 4 oz chilis; 28 oz canned tomatoes; 2 tsp chili powder; 0.25 cup cilantro; 1 medium bell pepper; 0.25 cup green onion; 1 tbsp olive oil; 1 onion; 1 cup water

dinnerlunchGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

boneless/skinless chicken breasts0.5 pound
black beans10 oz
corn10 oz
chilis4 oz
canned tomatoes28 oz
chili powder2 tsp
cilantro0.25 cup
bell pepper1 medium
green onion0.25 cup
olive oil1 tbsp
onion1
water1 cup

Instructions

1
Press the Saute button on the Instant Pot and heat oil.
2
Add onion and bell pepper and saute until translucent.
3
Add tomatoes including juice and add water.
4
Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
5
Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro.
6
Lock lid.
7
Press the manual or pressure cook button and set time for 15 minutes.
8
When time is up, do a quick release until the valve drops and then unlock the lid.
9
Shred the chicken using two forks and then let the soup simmer for 5 minutes.
10
Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.