Instant Pot Chicken Taco Soup

25 minutes    Mexican

Instant Pot Chicken Taco Soup Need a gluten free and dairy free main course? Instant Pot Chicken Taco Soup could be a great recipe to try. One serving contains 346 calories, 25g of protein, and 8g of fat. This recipe serves 4. For $2.72 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. 6 people have made this recipe and would make it again. This recipe is typical of Mexican cuisine. Head to the store and pick up chili powder, green onion, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is perfect for Autumn. It is brought to you by Pink When. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Similar recipes are Instant Pot Chicken Taco Soup, Instant Pot Taco Soup, and Instant Pot Taco Soup.

Instant Pot Chicken Taco Soup Instructions

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.

Credit: Jen West