Instant Pot Chicken Taco Soup
Recipe type: Soup
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb boneless, skinned chicken breasts
  • 1 can no salt added corn, drained
  • 1 can black beans
  • 1 can light red kidney beans
  • 2 cans diced tomatoes with green chiles
  • 1 8oz can tomato sauce
  • 1 12oz bottle of beer (or 12 oz chicken broth)
  • 1 1.25 oz packet taco seasoning or 2 heaping tbspDIY Taco Seasoning
Instructions
  1. Place all the above ingredients into your Instant Pot and mix well.
  2. Lock the lid, close the steam valve, and press MANUAL. Adjust the time for 8 minutes.
  3. When Instant Pot is done cooking, do a quick release by carefully opening up the steam valve.
  4. Unlock the lid and pull the chicken out and shred.
  5. Place chicken back into Instant Pot and mix well.
  6. **Serve with shredded cheddar cheese, sour cream, avocados, or sliced jalapeños,
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/instant-pot-chicken-taco-soup/