Instant Pot Chicken Taco Soup
Ingredients
- 2 chicken thighs boneless and skinless
- 2 cups broth
- 1/3 cup onion diced
- 2 cloves garlic minced
- 3/4 cup canned black beans 1/2 a can
- 1 cup frozen corn
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp sea salt
Instructions
- Add all ingredients to electric pressure cooker
- Seal and set on soup setting
- Allow to naturally release at least 10 minutes
- Pull out chicken and shred with two forks
- Return chicken to soup and stir
- Top with cheese, chives, sour cream, avocado, or any other topping of your choice
- Refrigerate or freeze leftovers
Notes
This soup is naturally gluten free