Instant Pot Chicken Taco Soup
An easy and quick recipe in the Instant Pot for Chicken Taco Soup!
Servings: 6 servings
Calories: 212.91kcal
Equipment
- Instant Pot
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
- 2 cups frozen corn
- 1 cup salsa
- 1 15 ounce can tomato sauce
- 1 packet taco seasoning
- 3 cups chicken broth
For the toppings:
- shredded cheese, diced avocado, diced green onions, sour cream, crushed tortilla chips
Instructions
- Place all of the ingredients, except for the toppings, in your Instant Pot/pressure cooker.
- Secure the lid and pressure valve to closed.
- Cook on high for 20 minutes.
- Let the pressure naturally release for 10 minutes and then completely release.
- Shred the chicken with two forks.
- Serve topped with shredded cheese, diced avocado, diced green onions, sour cream, and crushed tortilla chips.
- Enjoy!
Notes
Use different beans. If you happen to have different beans in your pantry, you can likely use them! I think kidney beans, cannellini beans, and Northern beans would all work well.
Storage. Store leftover soup in an airtight container in the fridge for 3-4 days. This soup is great for leftovers.
Slow Cooker Instructions: you can definitely make this soup in the slow cooker, too. Simply add all of the ingredients to a slow cooker and cook on low for 8 hours or high for 3-4 hours.
Nutrition
Calories: 212.91kcal | Carbohydrates: 19.69g | Protein: 27.07g | Fat: 3.69g | Saturated Fat: 0.76g | Cholesterol: 72.58mg | Sodium: 1342.43mg | Potassium: 798.77mg | Fiber: 3.42g | Sugar: 2.81g | Vitamin A: 789.24IU | Vitamin C: 16.99mg | Calcium: 27.92mg | Iron: 1.59mg