Instant Pot Taco Chicken Soup
A savory chicken and bean soup flavored with taco seasoning, salsa, and corn. Ready in 30 minutes.
Ingredients
Method
Completed steps 0
Set pot to sauté mode. Heat olive oil, add onion, and cook 2–3 minutes until softened. Stir in garlic and cook 1 minute more.
Pour in chicken broth and scrape the bottom of the pot with a wooden spoon to release browned bits. Turn off sauté mode.
Add chicken breasts, black beans, pinto beans, corn, tomato sauce, salsa, and taco seasoning. Stir to combine.
Seal the lid and set valve to sealing. Cook on high pressure for 20 minutes.
Use quick release. If liquid sprays from the valve, reseal, wait 5 minutes, then release again.
Shred chicken using two forks and stir soup. Serve with tortilla chips, cheese, and sour cream.
Notes
Ensure the pot bottom is fully deglaased to prevent a burn notice during cooking.
Soup can be refrigerated up to 3 days; freeze portions for up to 1 month.
Calories: 197 kcal
Adapted from thesaltymarshmallow.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.