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1 Tablespoon Olive Oil

1 Large Onion - very coursely cut

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 Mild Salsa

1 Packet Mild Taco Seasoning



Instant Pot Taco Chicken Soup

Cook This in an Instant Pot

Prep the Pot

Turn the instant pot on saute


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 ON

Turn the instant pot to manual, high pressure, for 20 minutes.

After cooking....

Quick release the pressure

(NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)


Serve immediately with chips, cheese, and sour cream or Taco strip salad topping.






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