Instant Pot Chicken Taco Soup
Delicious and easy Instant Pot Chicken Taco Soup Recipe
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 1/4 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.
- Sauté the onion and bell pepper to add extra flavor to the soup.
- Make sure to deglaze the bottom of the pot before you start to cook. You don't want any errors causing a delay in dinner.
- Consider doubling the batch to freeze for future easy, quick dinners.
Calories: 381kcal | Carbohydrates: 58g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 538mg | Potassium: 1839mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1900IU | Vitamin C: 139.3mg | Calcium: 290mg | Iron: 11mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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