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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.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
6
Calories:
206
kcal
Author:
Carrie Barnard
Ingredients
2
boneless chicken breasts
2
cans
great northern white beans
(15 oz each)
½
onion
chopped
1
can
diced tomatoes with green chilis
(10 oz)
2
Tbsp
taco seasoning
½
tsp
Garlic salt
1/2
tsp
Salt
1/2
tsp
pepper
4
cups
chicken broth
Instructions
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!
Notes
*Refrigerate the leftovers in an air tight container for up to 5-7 days.
I love topping mine with shredded cheese, sour cream and tortilla strips!
Nutrition
Calories:
206
kcal
|
Carbohydrates:
26
g
|
Protein:
17
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
1064
mg
|
Potassium:
820
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
194
IU
|
Vitamin C:
18
mg
|
Calcium:
113
mg
|
Iron:
4
mg