Pressure Cooker Chicken Taco Soup Food
PRESSURE-COOKER CHICKEN TACO SOUP
Try this Pressure-Cooker Chicken Taco Soup for the perfect heart-warming dish for a day that calls for comfort food. Topped with sour cream and fresh cilantro, Pressure-Cooker Chicken Taco Soup is a delicious Tex-Mex take on taco night favorites.
Provided by My Food and Family
Categories Soup Recipes
Time 30m
Yield 6 servings (1 cup each)
Number Of Ingredients 11
Steps:
- Set SAUTÉ setting on electric pressure cooker for 5 min. Meanwhile, combine 3 Tbsp. dressing and 1 Tbsp. taco seasoning mix; brush onto both sides of chicken breasts.
- Place chicken in pressure cooker; cook 1 min. on each side. Add remaining dressing and seasoning mix along with the chopped fresh vegetables, canned tomatoes, bouillon cubes and water. Close and lock lid.
- Turn Pressure Release Valve to Sealing position. Cook 8 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
- Remove chicken from pressure cooker; pull into shreds using 2 forks. Return chicken to pressure cooker; stir.
- Serve topped with avocados, plum tomatoes and cheese.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
PRESSURE-COOKER TEQUILA SALSA CHICKEN
I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1107mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
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