Mexican·gluten-free·easy

Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 0.5 pound boneless/skinless chicken breasts; 10.0 oz black beans; 10.0 oz corn; 4.0 oz chilis; 28.0 oz canned tomatoes; 2.0 tsp chili powder; 0.25 cup cilantro; 1.0 medium bell pepper; 0.25 cup green onion; 1.0 tbsp olive oil; 1.0 onion; 1.0 cup water

Alright, folks, gather 'round for my famous Instant Pot Chicken Taco Soup recipe! Here's what you'll need: boneless, skinless chicken breasts, black beans, corn, chilis, canned tomatoes, chili powder, cilantro, bell pepper, green onion, and a dash of olive oil. Now, the original recipe is great and all, but let me tell you about the time I accidentally added double the amount of chili powder... let's just say my guests were breathing fire that night! Lesson learned: always double-check your spices, folks. One handy tip for you: before adding the chicken back into the pot, shred it with two forks for a more tender and flavorful result. Trust me, it makes all the difference! This Instant Pot Chicken Taco Soup is a gluten-free crowd-pleaser, perfect for cozy nights in. So grab your ingredients, fire up that Instant Pot, and get ready for a fiesta in your mouth! Enjoy, amigos!

40 min(prep 15 + cook 25)

4 servings

350 kcal

4.7

Ingredients

boneless/skinless chicken breasts0.5 pound
black beans10.0 oz
corn10.0 oz
chilis4.0 oz
canned tomatoes28.0 oz
chili powder2.0 tsp
cilantro0.25 cup
bell pepper1.0 medium
green onion0.25 cup
olive oil1.0 tbsp
onion1.0
water1.0 cup

Nutrition

350 kcalper serving

Protein30g31%

Carbs40g41%

Fat10g10%

Fiber12g12%

Sugar5g5%

Directions

1
Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and bell pepper; cook for 3 minutes until softened.
2
Add minced garlic and chili powder; stir for 30 seconds until fragrant.
3
Place chicken breasts on top of the vegetables. Add drained and rinsed black beans, corn, diced green chiles, and canned tomatoes (with juice).
4
Pour in 1 cup of water. Do not stir.
5
Close the lid and set the valve to sealing. Select manual high pressure for 10 minutes.
6
Allow natural pressure release for 10 minutes, then quick release remaining pressure.
7
Remove chicken and shred with two forks. Return shredded chicken to the pot and stir.
8
Stir in chopped cilantro and sliced green onions. Serve hot with desired toppings.

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