INSTANT-POT CHICKEN TACO SOUP
If you love tacos, this Instant Pot chicken taco soup won't disappoint. Silky strained tomatoes add body, while shredded chicken, beans and spices add those rich and spicy familiar flavors. And don't forget the toppings! Melted cheese, creamy sour cream and crushed tortilla chips round out this new family favorite.
Provided by Julia Levy
Categories Healthy Chicken Soup Recipes
Time 55m
Number Of Ingredients 19
Steps:
- Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
- Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
- Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
- When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.6 g, Cholesterol 88.6 mg, Fat 19.2 g, Fiber 9.9 g, Protein 32.9 g, SaturatedFat 5.9 g, Sodium 363.5 mg, Sugar 6.9 g
ZERO POINT CHICKEN TACO SOUP
Instant Pot Chicken Taco Soup is a hearty 1 pot meal, great for year-round dinner and lunches. ZERO points on the WW Freestyle plan, and freezes well! Perfect for the beginner Instant Pot user or the seasoned chef that just wants an easy and delicious meal!
Provided by Laurie Bennett
Categories Main Course
Number Of Ingredients 11
Steps:
- Place all ingredients in your Instant Pot.
- Make sure seal is in lid properly, apply lid, set vent to sealing.
- Set instant pot to soup (or you can use manual) with high pressure for 8 minutes.
- Allow to natural pressure release by not touching the vent for 10 minutes.
- Shred chicken breast with two forks and place back in pot.
- Serve and enjoy.
- Combine all ingredients into the slow cooker and cook on high for 3 hours or low for 6 hours.
- Take the chicken out and shred it, then add it back into the soup.
- Serve with your favorite soup garnishes!
Nutrition Facts : ServingSize 1 cup, Calories 181.89 kcal, Fat 1.71 g, Carbohydrate 27.02 g, Protein 16.26 g, SaturatedFat 0.35 g, Cholesterol 24.11 mg, Sodium 170.89 mg, Fiber 7.75 g, Sugar 2.12 g
INSTANT POT CHICKEN TACO SOUP
Dinner is ready in a flash with Instant Pot Chicken Taco Soup Recipe. Try this easy Chicken Taco Soup Pressure Cooker Recipe for a quick meal idea.
Provided by Eating on a Dime
Categories Soup
Time 35m
Number Of Ingredients 9
Steps:
- Place chicken in the Instant pot. Place all the other ingredients in the instant pot.
- Add the lid. Make sure the valve is set to sealing
- Set the pressure for 25 minutes.
- Do a quick release to release the pressure.
- Remove chicken and shred. Place back in the Instant pot and stir to combine.
- Then serve topped with your favorite taco toppings and enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 1064 mg, Fiber 6 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
INSTANT POT TACO CHICKEN SOUP
Instant Pot Taco Chicken Soup - My family's favorite Instant Pot soup that is packed full of mouthwatering taco flavor! A savory broth filled with chicken, beans, corn, and salsa. Ready in 30 minutes!
Provided by Nichole
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 197 kcal, ServingSize 1 serving
INSTANT POT® CHICKEN TACO SOUP
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 24.7 g, Cholesterol 40.6 mg, Fat 9.7 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 5.5 g, Sodium 1334.5 mg, Sugar 2.5 g
INSTANT POT® TACO SOUP
This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 g
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