Chilly days call for a pair of cuddly socks and a warm bowl of Instant Pot Taco Soup for lunch. I love this super easy winter soup recipe and all the ways it warms me up!
One of the things I can't wait for once the seasons change is the chilly days that are perfect for soups in the instant pot. So easy to cook in, the instant pot is one of those kitchen appliances that I didn't realize I would love so much as I do.
The biggest reason for this: fast food I can enjoy with very little effort, like this Instant Pot Taco Soup.
Instant Pot Taco Soup
One of the tricks with cooking soups in the instant pot is to put plenty of liquid in your recipe. This particular recipe calls for ½ of a cup of water, but that's in addition to all the liquid in the Rotel, the juice the chicken will put out, the water released from the frozen corn and the can of tomato sauce.
Frankly, that's a lot of liquid.
But that's going to do two things: make that chicken oh, so juicy; and make for a thick, hearty soup.
What You Need to Make Instant Pot Taco Soup
- 2 boneless, skinless chicken breasts
- 2 10oz cans Rotel
- 2 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 small onion, chopped
- 1 15.5oz can seasoned black beans, drained
- 1 8oz can tomato sauce
- 10oz bag frozen corn
- 1 teaspoon chili powder
- ½ cup water
How to Make Taco Soup
- Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
- Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred to a cutting board. Shred your check in, and
- Then add back to your instant pot. Mix well.
- Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!
More Winter Recipes You'll Love
Taco Soup Recipe
One of the best recipes I know to fill bellies on a cold, chilly winter day, this Instant Pot Taco Soup is fast and delicious!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 10oz cans Rotel
- 2 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 small onion, chopped
- 1 15.5oz can seasoned black beans, drained
- 1 8oz can tomato sauce
- 10oz bag frozen corn
- 1 teaspoon chili powder
- ½ cup water
Instructions
- Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.
- Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred to a cutting board. Shred your check in, and
- Then add back to your instant pot. Mix well.
- Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more! Enjoy!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 619mgCarbohydrates: 28gFiber: 7gSugar: 3gProtein: 17g
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