Instant Pot Chicken Taco Soup

π‘Chef's Note
βDiscover how to make the perfect Instant Pot Chicken Taco Soup. This Mexican classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.β
Ingredients
boneless/skinless chicken breasts0.5 pound
black beans10 oz
corn10 oz
chilis4 oz
canned tomatoes28 oz
chili powder2 tsp
cilantro0.25 cup
bell pepper1 medium
green onion0.25 cup
olive oil1 tbsp
onion1
water1 cup
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Instructions: Press the Saute button on the Instant Pot and heat oil.
Add onion and bell pepper and saute until translucent.
Add tomatoes including juice and add water.
Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro.
Lock lid.
Press the manual or pressure cook button and set time for 15 minutes.
When time is up, do a quick release until the valve drops and then unlock the lid.
Shred the chicken using two forks and then let the soup simmer for 5 minutes.
Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
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