Instant Pot Chicken Taco Soup Recipe
Are you looking for an easy, hearty, and budget-friendly soup recipe to make for your family? Look no further than this Instant Pot Chicken Taco Soup! This delicious and easy-to-make soup will be sure to please everyone. The best part about this Instant Pot Chicken Taco Soup is that it can be made in under an hour, and you won’t have to worry about it taking up too much of your time. The flavors of this soup are bold and flavorful, and it’s perfect for a chilly night in.
Description
This Instant Pot Chicken Taco Soup is a hearty and flavorful soup that’s perfect for any night of the week. This soup is a great way to feed a crowd, as it’s hearty enough to fill up even the hungriest of eaters. The flavors of this soup are bold and flavorful, and it’s ready in under an hour. It’s the perfect combination of chicken, beans, corn, tomatoes, and spices that will sure to please everyone.
Prep Time
This Instant Pot Chicken Taco Soup takes about 10 minutes of prep time in order to get everything ready for the Instant Pot. This doesn’t include the time it takes to cook the Instant Pot, so be sure to plan accordingly.
Cook Time
This Instant Pot Chicken Taco Soup takes about 25 minutes to cook in the Instant Pot. This includes the time it takes for the Instant Pot to come to pressure and then to release the pressure. Be sure to allow for enough time to cook the soup in the Instant Pot before serving.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (14.5-ounce) diced tomatoes
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) corn, drained and rinsed
- 1 can (14.5-ounce) chicken broth
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly-squeezed lime juice
- Salt and pepper, to taste
Instructions
1. Set the Instant Pot to sauté mode and heat the olive oil. Once the oil is hot, add the onion, garlic, and bell pepper and sauté for 3-4 minutes, or until the vegetables are softened.
2. Add the chicken and cook until it’s lightly browned, about 5 minutes.
3. Add the chili powder, cumin, and smoked paprika and stir to combine.
4. Add the diced tomatoes, black beans, corn, chicken broth, and salsa and stir to combine.
5. Secure the lid on the Instant Pot and set the valve to sealing. Set the Instant Pot to manual/pressure cook mode and cook for 25 minutes.
6. Once the cooking time has elapsed, allow the pressure to release naturally for 10 minutes, then switch the valve to venting to release any remaining pressure.
7. Once the pressure has been released, remove the lid and stir in the sour cream, cilantro, and lime juice. Season with salt and pepper to taste.
8. Serve the soup with your favorite toppings, such as shredded cheese, avocado, jalapeños, etc. Enjoy!
Equipment
This Instant Pot Chicken Taco Soup recipe requires an Instant Pot, a knife, and a cutting board. You may also need a spoon for stirring the ingredients together.
Notes
This Instant Pot Chicken Taco Soup is a great way to use up leftover chicken. You can also use cooked chicken from a rotisserie chicken. If you don’t have an Instant Pot, you can make this soup in a slow cooker.
Nutrition: Per Serving
This Instant Pot Chicken Taco Soup is a great way to get in your daily dose of protein, vitamins, and minerals. Per serving, this soup contains approximately 370 calories, 20g of fat, 30g of carbohydrates, and 25g of protein.
Recipe Tips
This Instant Pot Chicken Taco Soup is a great way to use up leftover ingredients. Feel free to add any vegetables or proteins that you have on hand. You can also adjust the seasoning to your liking. For a spicier soup, add more chili powder or a jalapeño. For a milder soup, reduce the amount of chili powder. You can also use any type of beans that you like, such as kidney beans or pinto beans. Be sure to adjust the cooking time accordingly.
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