Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 small onion, diced; 2 tablespoons butter; 1 clove garlic, minced; 3 cups chicken broth; 1 (4 ounce) boneless skinless chicken breast; 0.5 cup uncooked white rice; 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®); 0.5 cup corn; 2 tablespoons taco seasoning; 0.5 teaspoon cumin; salt and ground black pepper to taste; 0.5 cup shredded Cheddar cheese

4.7

(14)

11 Reviews

4 Photos

This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!

Recipe by thedailygourmet

Updated on February 17, 2023

4

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

10 mins

Total Time:

1 hrs 5 mins

Servings:

5

Jump to Nutrition Facts

Ingredients

1 small onion, diced
2 tablespoons butter
1 clove garlic, minced
3 cups chicken broth
1 (4 ounce) boneless skinless chicken breast
½ cup uncooked white rice
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
½ cup corn
2 tablespoons taco seasoning
½ teaspoon cumin
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

Directions

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.

Tips

If desired, ladle soup into a blender and blend on high until mixture is creamy.

Nutrition Facts (per serving)

231	Calories
10g	Fat
25g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 231
% Daily Value *
Total Fat 10g	12%
Saturated Fat 6g	28%
Cholesterol 41mg	14%
Sodium 1335mg	58%
Total Carbohydrate 25g	9%
Dietary Fiber 2g	5%
Total Sugars 3g
Protein 11g
Vitamin C 6mg	29%
Calcium 108mg	8%
Iron 1mg	8%
Potassium 201mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.