Name: Instant Pot® Chicken Taco Soup
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 5 servings
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

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.

Cook's Note:

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

Nutrition Facts

Per Serving:

231 calories; protein 10.7g; carbohydrates 24.7g; fat 9.7g; cholesterol 40.6mg; sodium 1334.5mg. Full Nutrition

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Ingredients

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Include these ingredients

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Ingredients

Directions

Cook's Note:

Nutrition Facts