Instant Pot Chicken Taco Soup
Ready in : 25 mins
Preparation time : 5 mins
Cooking time: 20 mins
Instant Pot Chicken Taco Soup could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. One serving contains 346 calories, 25g of protein, and 8g of fat. For $2.72 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 25 minutes. If you have chilis, water, corn, and a few other ingredients on hand, you can make it. 6 people have tried and liked this recipe. It is perfect for Autumn. This recipe is typical of Mexican cuisine. It is brought to you by Pink When. With a spoonacular score of 95%, this dish is tremendous.
Diets
Ingredients
boneless/skinless chicken breasts
0.5 pound
black beans
10 oz
corn
10 oz
chilis
4 oz
canned tomatoes
28 oz
chili powder
2 tsp
cilantro
0.25 cup
bell pepper
1 medium
green onion
0.25 cup
olive oil
1 tbsp
onion
1
water
1 cup
Cooking in Steps
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1Press the
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2Saute button on the Instant Pot and heat oil.
cooking oil
-
3Add onion and bell pepper and saute until translucent.
bell pepper
onion
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4Add 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.
tomato
juice
water
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5Add 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.
chili powder
green chili pepper
green onions
black beans
cilantro
whole chicken
corn
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6Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
sour cream
avocado
cheese
bowl
