If you love tacos, this Instant Pot chicken taco soup won't disappoint. Silky strained tomatoes add body, while shredded chicken, beans and spices add those rich and spicy familiar flavors. And don't forget the toppings! Melted cheese, creamy sour cream and crushed tortilla chips round out this new family favorite.

Julia Levy
Source: EatingWell.com, July 2020

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Recipe Summary

active:
35 mins
total:
55 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.

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  • Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.

  • Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)

  • When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.

Tips

Equipment: Electric pressure cooker (multicooker)

Nutrition Facts

440 calories; protein 32.9g 66% DV; carbohydrates 35.6g 12% DV; exchange other carbs 2.5; dietary fiber 9.9g 40% DV; sugars 6.9g; fat 19.2g 30% DV; saturated fat 5.9g 30% DV; cholesterol 88.6mg 30% DV; vitamin a iu 1808.4IU 36% DV; vitamin c 84.2mg 140% DV; folate 67.4mcg 17% DV; calcium 214mg 21% DV; iron 4.8mg 27% DV; magnesium 87mg 31% DV; potassium 888.5mg 25% DV; sodium 363.5mg 15% DV.