Instant Pot Chicken Taco Soup
This Instant Pot Chicken Taco Soup is only 5 minutes of prep, and about 300 calories a bowl! The perfect easy weeknight dinner!
Servings: 6 people
- 3 cups chicken stock
- 15 ounces crushed tomatoes
- 1 ounce taco seasoning (3 tablespoons)
- 16 ounces kidney beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 11 ounces corn drained
- 1 pound chicken breasts
- salt and pepper to taste
In the base of the Instant Pot, whisk together the chicken stock, crushed tomatoes and taco seasoning.
Add in the whole chicken breasts, kidney beans, black beans, and corn.
Put the top on and seal. Set it to manual, high pressure, 5 minutes. Make sure the valve is set to sealed before you start. After a moment the Instant Pot will beep and say "On." At that point it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes. (The total time it takes to come to pressure varies from Instant Pot to Instant Pot. My total cooking time from start to finish was 35 minutes.)
Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen you can remove the top.
Remove the chicken breasts. Shred them and return the shredded chicken back to the soup. Taste and season with salt and pepper to taste.
Calories: 302kcal | Carbohydrates: 39g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 477mg | Potassium: 1179mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1700IU | Vitamin C: 26.4mg | Calcium: 80mg | Iron: 3.6mg