Instant Pot Chicken Taco Soup
This Instant Pot Chicken Taco Soup is only 5 minutes of prep, and about 300 calories a bowl! The perfect easy weeknight dinner!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 6 people
- 3 cups chicken stock
- 15 ounces crushed tomatoes
- 1 ounce taco seasoning (3 tablespoons)
- 16 ounces kidney beans drained
- 15 ounces black beans drained
- 11 ounces corn drained
- 1 pound chicken breasts
Combine all of the ingredients in the Instant Pot.
Put the top on and seal. Set it to manual, high pressure, 5 minutes. Make sure the valve is set to sealed before you start. After a moment the Instant Pot will beep and say "On." At that point it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes. (The total time varies from Instant Pot to Instant Pot, but the total time in the IP will be about 35 minutes.)
Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen, remove the top, shred the chicken, and serve.
Calories: 302kcal | Carbohydrates: 39g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 477mg | Potassium: 1179mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1700IU | Vitamin C: 26.4mg | Calcium: 80mg | Iron: 3.6mg