Instant Pot Chicken Taco Soup

Dump and set recipes make eating healthy so much easier! And when you’re using either a slow cooker or an electric pressure cooker, it’s a no brainer. I actually made this soup on an evening when I needed something I could make quickly with little fuss. I had forgotten to thaw out meat, so I wasn’t sure what to fix for dinner. I had all of the ingredients handy so I decided to create this! So simple and I had a healthy meal in a little over 30 minutes!

This recipe is naturally gluten free and freezes well.

I love to top this recipe with a little cheddar cheese or a dollop of sour cream. You could also add some chives or avocado as well!

Instant Pot Chicken Taco Soup

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This dump and set recipe will provide you will a healthy meal without a lot of hassle!
Recipe Image

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 3-4

Recipe Ingredients

  • 2 chicken thighs, boneless and skinless
  • 2 cups broth
  • 1/3 cup onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup black beans (1/2 can)
  • 1 cup frozen corn
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp sea salt

Recipe Instructions

  1. Add all ingredients to electric pressure cooker.
  2. Seal and set on soup setting
  3. Allow to naturally release at least 10 minutes.
  4. Pull out chicken and shred with two forks.
  5. Return chicken to soup and stir.
  6. Top with cheese, chives, sour cream, avocado or any other topping of your choice
  7. Refrigerate or freeze leftovers

Recipe Notes

  1. This recipe is naturally gluten free

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