Instant Pot® Cheesy Chicken Taco Soup

Name: Instant Pot® Cheesy Chicken Taco Soup
Prep time: 10 min
Total time: 55 min
Ingredients: 1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup chopped onions; 1 package (10.8 oz) frozen southwestern corn; 1 can (15 oz) Progresso® black beans, drained, rinsed; 1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar); 1 container (32 oz) Progresso® reduced-sodium chicken broth; 1 package (0.85 oz) Old El Paso® chicken taco seasoning mix; 1 cup shredded Mexican blend cheese (4 oz); Chopped fresh cilantro, sour cream, corn chips, as desired

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Prep Time: 10 minutes

Total: 55 minutes

Servings: 8

Cost: $2.43 /serving

Author : Pillsbury Kitchens

Ingredients

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1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces1 cup chopped onions1 package (10.8 oz) frozen southwestern corn1 can (15 oz) Progresso® black beans, drained, rinsed1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar)1 container (32 oz) Progresso® reduced-sodium chicken broth1 package (0.85 oz) Old El Paso® chicken taco seasoning mix1 cup shredded Mexican blend cheese (4 oz)Chopped fresh cilantro, sour cream, corn chips, as desired

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Instructions

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Step 1

In 6-quart Instant Pot®, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.

Step 2

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.

Step 3

To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.

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