Risotto with Lemon and Shrimp
Healthy Chicken Taco Soup
| By : |
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
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Ingredients
Healthy Chicken Taco Soup:
- 1 tbsp olive oil
- 1 onion finely diced
- 1 tsp garlic minced
- 3 cups chicken broth warmed
- 1 1/2 lbs boneless, skinless chicken breasts cut into 6-8 pieces
- 15 oz black beans drained and rinsed
1 can - 15 oz pinto beans drained and rinsed
1 can - 15 oz Corn kernels drained
1 can - 15 ounce tomato sauce
1 can - 1 cup fresh salsa
- 1 oz taco seasoning
1 packet - 1 teaspoon hot sauce optional
For Garnish (optional):
- Diced avocado shredded cheese, tortilla chips, sour cream, chopped cilantro
Ingredients
Healthy Chicken Taco Soup:
For Garnish (optional):
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Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining ingredients to the pot and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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