Chicken Taco Soup Pressure Cooker Recipe You Gonna Love
This easy pressure cooker chicken taco soup is packed with bold flavors and tender chicken, ready in just over 45 minutes. Perfect for a cozy, comforting meal that the whole family will love.
Ingredients
Main ingredients
- 1 white onion chopped finely
- 1 can (16 oz.) chili beans
- 1 can (15 oz.) black beans drained and rinsed
- 1 can (15 oz.) whole kernel corn drained
- 1 can (8 oz.) tomato sauce
- 2 can (14.5 oz.) diced tomatoes with green chilies fire-roasted if desired
- 1 package (1.25 oz.) taco seasoning or homemade
- 3 skinless, boneless chicken breasts thawed or frozen
- toppings like shredded cheese, sour cream, or avocado
Instructions
Instructions
- Chop the white onion finely and saute in the pressure cooker pot with a little oil until translucent.
- Add the chicken breasts directly to the pot, cooking until the outside is no longer pink.3 skinless, boneless chicken breasts
- Add chili beans, black beans, corn, tomato sauce, and diced tomatoes with green chilies to the pot. Stir well.1 can (16 oz.) chili beans, 1 can (15 oz.) black beans, 1 can (15 oz.) whole kernel corn, 1 can (8 oz.) tomato sauce, 2 can (14.5 oz.) diced tomatoes with green chilies
- Sprinkle in the taco seasoning and mix thoroughly.1 package (1.25 oz.) taco seasoning
- Seal the lid with the sealing ring in place. Set pressure cooker to high pressure and cook for 15 minutes.
- Perform a natural release to let pressure drop slowly, then carefully open the lid.
- Remove chicken breasts, shred with two forks, and return shredded chicken to the pot.3 skinless, boneless chicken breasts
- Simmer soup with lid off for an additional 5 minutes to allow flavors to combine.
- Ladle soup into bowls and add favorite toppings like shredded cheese, sour cream, or avocado.toppings
Notes
Serve warm with your favorite toppings for a delicious, comforting meal. This soup stores well in the fridge for 3 to 4 days and freezes perfectly for longer storage.