This chicken taco soup made in the Instant Pot is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to Cheddar cheese.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
231 Calories
Recipe Instructions
Step 1
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
Step 3
Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
Step 5
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
Ingredients
2 tablespoons butter
1 clove garlic, minced
salt and ground black pepper to taste
3 cups chicken broth
1 small onion, diced
2 tablespoons taco seasoning
1 (4 ounce) boneless skinless chicken breast
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
