Instant Pot Chicken Taco Soup
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Instant Pot Chicken Taco Soup at home. This recipe serves 4 and costs $2.72 per serving. One portion of this dish contains roughly 25g of protein, 8g of fat, and a total of 346 calories. This recipe is liked by 3 foodies and cooks. This recipe from Pink When requires canned tomatoes, olive oil, corn, and chili powder. From preparation to the plate, this recipe takes around 25 minutes. Only a few people really liked this main course. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. If you like this recipe, take a look at these similar recipes: Instant Pot Pressure Cooker Pot Roast, How to Make a Chicken Taco Crock Pot, and Instant Pot Curried Lentil Soup.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
½ pound boneless/skinless chicken breasts
1 10 oz can of black beans
1 10 oz can of corn
1 4oz can chopped green chilis
1 28oz can diced tomatoes
2 tsp chili powder
¼ cup dried cilantro
1 medium green bell pepper finely chopped
¼ cup chopped green onion
1 tbsp olive oil
1 onion finely chopped
1 cup water
Equipment:
instant pot
bowl
Cooking instruction summary:
Instructions: Press the Saute button on the Instant Pot and heat oil. Add onion and bell pepper and saute until translucent. Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring. Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes. Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Step by step:
1. Press the
2. Saute button on the Instant Pot and heat oil.
3. Add onion and bell pepper and saute until translucent.
4. Add tomatoes including juice and add water. 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. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
6. Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Nutrition Information:
covered percent of daily need
