Instant Pot Creamy Chicken Taco Soup
A delightful, creamy chicken taco soup made effortlessly in the Instant Pot, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast Use fresh or frozen; increase cooking time if using frozen.
- 1 can black beans Drained and rinsed.
- 1 can corn Drained.
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese To taste.
- to taste salt
- to taste pepper
For Garnish
- chopped cilantro For garnish.
Instructions
Preparation
- Gather your ingredients.
- Place the chicken breast at the bottom of the Instant Pot.
- Add the black beans, corn, and diced tomatoes with their juices.
- Sprinkle the taco seasoning over the ingredients.
- Pour in the chicken broth.
- Lock the lid of the Instant Pot and set the valve to the sealing position.
Cooking
- Select the high-pressure setting and set the timer for 15 minutes.
- Once the cooking time is up, carefully perform a quick release of the pressure.
Final Steps
- Remove the chicken breast from the pot and shred it into bite-sized pieces.
- Stir in the heavy cream and shredded cheese until melted.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped cilantro.
- Serve hot, with optional toppings.
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Notes
For variations, consider adding jalapeños for heat or blending in cream cheese for additional creaminess. Soup tastes better the next day as flavors develop.