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.
Servings: 6
Cost: $12.83, $2.14 per Serving
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
- ½ tsp Salt
- ½ tsp pepper
- 4 cups chicken broth
Instructions
- Place the chicken breasts in the bottom of the Instant Pot.
- Add the great northern beans, chopped onion, diced tomatoes with green chilies, taco seasoning, garlic salt, salt, pepper, and chicken broth.
- Secure the lid and make sure the pressure valve is set to Sealing.
- Cook on High Pressure for 25 minutes.
- Perform a quick release when the cooking time is complete.
- Remove the chicken, shred it with two forks, then return it to the Instant Pot. Stir until everything is well combined.
- Serve warm with your favorite taco toppings such as shredded cheese, sour cream, tortilla strips, avocado, or cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5–7 days.
- This soup is delicious topped with shredded cheese, sour cream, and crispy tortilla strips for extra flavor and texture.
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1064mg | Potassium: 820mg | Fiber: 6g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 4mg
