Instant Pot Taco Chicken Soup Recipes

INSTANT POT CHICKEN TACO SOUP

Steps:

• Place chicken in the Instant pot. Place all the other ingredients in the instant pot.
• Add the lid. Make sure the valve is set to sealing
• Set the pressure for 25 minutes.
• Do a quick release to release the pressure.
• Remove chicken and shred. Place back in the Instant pot and stir to combine.
• Then serve topped with your favorite taco toppings and enjoy!

INSTANT-POT CHICKEN TACO SOUP

Steps:

• Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
• Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
• Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
• When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.

INSTANT POT TACO CHICKEN SOUP

Steps:

• Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute.
• Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
• Turn the instant pot off.
• Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.
• Place the lid on the instant pot and set the pressure valve to sealing.
• Turn the instant pot to manual, high pressure, for 20 minutes. Quick release the pressure (NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)
• Use two forks to shred the chicken and stir the soup well. Serve immediately with chips, cheese, and sour cream.

INSTANT POT® TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

INSTANT POT® CHICKEN TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
• Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.