Instant Pot Chicken Taco Soup Food

INSTANT-POT CHICKEN TACO SOUP

Steps:

• Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
• Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
• Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
• When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.

INSTANT POT CHICKEN TACO SOUP

Steps:

• Place chicken in the Instant pot. Place all the other ingredients in the instant pot.
• Add the lid. Make sure the valve is set to sealing
• Set the pressure for 25 minutes.
• Do a quick release to release the pressure.
• Remove chicken and shred. Place back in the Instant pot and stir to combine.
• Then serve topped with your favorite taco toppings and enjoy!

ZERO POINT CHICKEN TACO SOUP

Steps:

• Place all ingredients in your Instant Pot.
• Make sure seal is in lid properly, apply lid, set vent to sealing.
• Set instant pot to soup (or you can use manual) with high pressure for 8 minutes.
• Allow to natural pressure release by not touching the vent for 10 minutes.
• Shred chicken breast with two forks and place back in pot.
• Serve and enjoy.
• Combine all ingredients into the slow cooker and cook on high for 3 hours or low for 6 hours.
• Take the chicken out and shred it, then add it back into the soup.
• Serve with your favorite soup garnishes!

INSTANT POT TACO CHICKEN SOUP

Steps:

• Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute.
• Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
• Turn the instant pot off.
• Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.
• Place the lid on the instant pot and set the pressure valve to sealing.
• Turn the instant pot to manual, high pressure, for 20 minutes. Quick release the pressure (NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)
• Use two forks to shred the chicken and stir the soup well. Serve immediately with chips, cheese, and sour cream.

INSTANT POT® CHICKEN TACOS

Steps:

• Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
• Shred chicken and return back to the pot for 3 minutes or until heated through.

TACO SOUP

Steps:

• In large pot or deep skillet, bring beans, corn, enchilada sauce, garlic, and stock to a light boil on medium heat, stirring frequently. Add chicken breasts.
• Simmer on low, covered, about 15 minutes, until chicken is cooked through. Remove chicken and chop or shred. Return chicken to pot and stir.
• Optional: while soup is cooking, put tortilla chips on a baking sheet and cook at 350 degrees for 10 - 12 minutes, until hot and extra crispy.
• Serve soup and top with desired garnishes.