Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 lb boneless skinless chicken breasts; 1 cup onion (diced ); 15 oz chicken broth ((or 1 1/2 cups water)); 15 oz kidney beans ( undrained); 15 oz black beans (undrained); 15 oz corn (undrained); 15 oz diced tomatoes; 8 oz tomato sauce; 2 tbsp taco seasoning; 2 tbsp Hidden Valley® Ranch Seasoning; Sour cream; Avocado Slices; Pico de Gallo; Diced Green onions; Corn Chips; Sliced Olives; Shredded Cheddar Cheese

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 8

Cost: $5.45 /serving

Author : Shawn

bean chicken

Step 1

Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker. Stir to combine flavors.

Step 2

Move the pressure release valve to the sealed position. Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.

Step 3

Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir. Serve with optional toppings. Enjoy!