Instant Pot Chicken Taco Soup
Description
This chicken taco soup made in the Instant Pot is made without cream, but when you blend it, the soup takes on a creamy consistency thanks to 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
•
1/2 cup uncooked white rice
•
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
•
1/2 cup corn
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2 tablespoons taco seasoning
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1/2 teaspoon cumin
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salt and ground black pepper to taste
•
1/2 cup shredded Cheddar cheese
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
4
Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.