Spinach Artichoke Dip
Taco Soup
| By : |
This easy meal is perfect for weeknights. It’s warm, comforting, and full of protein so you’ll stay full. The ranch seasoning adds a zesty edge. This soup tastes even better with your favorite toppings such as shredded cheese, sour cream, sliced jalapeños, and crunchy tortilla strips, so add whatever you please. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
5 Servings
|
Ingredients
- 32 ounces chicken broth
- 3 cups shredded cooked boneless skinless chicken thighs
- 1 (15-ounce) can black beans drained
- 1 (15-ounce) can chickpeas drained
- 1 (7-ounce) can diced tomatoes and green chiles
- 1/2 cup chopped yellow onion
- 1 (1-ounce) packet taco seasoning
- 1 tablespoon dry ranch seasoning
Ingredients
|
Instructions
- Add all ingredients to an Instant Pot®. Stir until well combined. Place the lid on the Instant Pot® and click into place to close.
- Press the Pressure Cook button and adjust the timer to 15 Minutes.
- When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. When done, broth should be red, and beans and chickpeas should be soft. Stir soup, then serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
All recipes by :
All Cook Books by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!