Instant Pot Chicken Taco Soup
A fabulous and flavorful way to utilize chicken breast in your pressure cooker. This Instant Pot Chicken Taco Soup is a family fave!
Servings 8 servings
Ingredients
- 2 chicken breasts
- 1 15 oz. can of sweet corn with liquid
- 1 15 oz. can black beans drained and rinsed
- 1 large onion diced
- 2 tablespoons tomato paste
- 32 oz. low sodium chicken broth
- 1 packet taco seasoning 1 oz.
- 1 7 oz. can green chilis
- 1 15 oz. can fire roasted tomatoes with liquid
Instructions
- Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.
- Pressure cook on high pressure for 15 minutes, then QR (quick release)
- Once the pressure is released, carefully take off the lid and remove chicken breasts. Shred chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro. I had mine with just a little cheese and cilantro to keep it light!
Nutrition
Serving: 1bowl | Calories: 228kcal | Carbohydrates: 34g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 553mg | Fiber: 8g | Sugar: 7g