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Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Creamless Instant Pot chicken taco soup with a creamy finish from blending with Cheddar cheese.
Ingredients:
  • 1 small onion, diced
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 3 cups chicken broth
  • 1 (4 ounce) boneless skinless chicken breast
  • 0.5 cup uncooked white rice
  • 1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
  • 0.5 cup corn
  • 2 tablespoons taco seasoning
  • 0.5 teaspoon cumin
  • salt and ground black pepper to taste
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat Instant Pot to Saute function. Sauté onion and butter until fragrant and soft, about 3 minutes. Stir in garlic for the last 30 seconds. Transfer onion mix to a bowl. Cancel Saute function and add chicken broth, chicken breast, and rice to the pot.
  • Seal the lid securely, choose high pressure per your cooker's guidelines, and set the timer for 10 minutes. Let the pressure build for 10 to 15 minutes.
  • Following the manufacturer's instructions, release pressure carefully using the quick-release method for approximately 5 minutes. Then, unlock and remove the lid before shredding the chicken breast.
  • Place tomatoes, corn, and shredded chicken into the pot. Seal the lid securely and choose high pressure as per the manufacturer's guidelines. Set the timer for 3 minutes and wait for the pressure to build for 10 to 15 minutes.
  • Carefully release pressure following manufacturer's instructions for about 5 minutes. Remove the lid, then stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.

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