INSTANT POT® CHICKEN TACO SOUP
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 24.7 g, Cholesterol 40.6 mg, Fat 9.7 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 5.5 g, Sodium 1334.5 mg, Sugar 2.5 g
INSTANT POT® TACO SOUP
This soup is fast to make, uses minimal ingredients, and is great when served with sliced avocado. To speed prep even more, use salsa in place of the onion and RO*TEL®. If you want a thicker soup, omit the broth. Serve with tortilla chips is you like.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 40.2 g, Cholesterol 52.2 mg, Fat 21.3 g, Fiber 12.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 1518 mg, Sugar 5.6 g
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