Instant Pot® Chicken Taco Soup

Ingredients

  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 3 cups chicken broth
  • 1 (4 ounce) boneless skinless chicken breast
  • ½ cup uncooked white rice
  • 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
  • ½ cup corn
  • 2 tablespoons taco seasoning
  • ½ teaspoon cumin
  • salt and ground black pepper to taste
  • ½ cup shredded Cheddar cheese
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.

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  • Step 2

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.

  • Step 4

    Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 5

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.

  • Cook's Note:

    If desired, ladle soup into a blender and blend on high until mixture is creamy.

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