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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Taco Chicken Soup (Instant Pot) Recipe

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This recipe for Taco Chicken Soup (Instant Pot) is from The Palmen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon Olive Oil
1 Large Onion
1 Teaspoon Garlic Minced
1 1/2 Pounds Chicken Breasts
3 Cups Chicken Broth
1 Can Black Beans
1 Can Pinto Beans
1 Can Corn
1 15 Ounce Can Tomato Sauce
1 Cup Salsa
1 Packet Taco Seasoning
1 Teaspoon Hot Pepper Sauce, Optional
Directions:
Directions:
Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute. Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
Turn the instant pot off. Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well. Place the lid on the instant pot and set the pressure valve to sealing. Turn the instant pot to manual, high pressure, for 20 minutes. Quick release the pressure (NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.) Use two forks to shred the chicken and stir the soup well. Serve immediately with chips, cheese, and sour cream.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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