Instant Pot Chicken Taco Soup
Try this Instant Pot Chicken Taco Soup recipe, or contribute your own.
Try this Instant Pot Chicken Taco Soup recipe, or contribute your own.
- pico de gallo
- 1 cup diced onion
- sour cream
- 1 can tomato sauce
- shredded cheddar cheese
- 1 can diced tomatoes
- sliced olives
- 1 can corn undrained
- 1 can black beans undrained
- avocado slices
- corn chips
- 2 large boneless skinless chicken breasts (about 1 lb.)
- 1 can kidney beans undrained
- 2 tbsp taco seasoning
- 2 tbsp hidden valleyâ® ranch seasoning
- !optional taco toppings:
- diced green onions
- Carbohydrate 481.096428444424 g
- Cholesterol 300.6 mg
- Fat 294.341061655502 g
- Fiber 96.2980454313093 g
- Protein 157.08627159273 g
- Saturated Fat 87.0338641732343 g
- Serving Size 1 1 recipe (3080g)
- Sodium 8750.22694541886 mg
- Sugar 384.798383013114 g
- Trans Fat 20.9698505937471 g
- Calories 5076 calories
Step-by-step
- Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker. Stir to combine flavors.
- Move the pressure release valve to the sealed position. Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.
- Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir. Serve with optional toppings. Enjoy!
Understanding Pressure Cooking Mechanics
Electric pressure cookers operate at roughly 10 to 15 pounds per square inch, raising the boiling point of water and forcing heat into dense proteins rapidly. Boneless skinless chicken breasts cook through in 30 minutes under high pressure, softening completely so they shred easily with two forks. Quick-releasing the steam immediately halts the cooking process, preventing the chicken fibers from tightening into a rubbery texture.
Balancing Preserved and Fresh Elements
Commercial seasoning packets contain dried herbs, dehydrated garlic, and substantial sodium quantities that season the entire liquid volume efficiently. Rinsing canned kidney beans alters the final starch content and reduces sodium by up to forty percent, though unrinsed beans yield a thicker broth due to the residual starches in the canning liquid. Adjust salt levels only after the pressure cycle completes and the soup is fully combined.
Garnishing and Thermal Contrast
Cold toppings like sour cream, pico de gallo, and avocado slices provide a thermal contrast to the steaming soup base. Acidic components such as fresh lime juice or fresh pico de gallo brighten heavy starches like corn chips and beans. Store leftovers in an airtight glass container for up to four days in the refrigerator, reheating portions gently on the stovetop to avoid breaking the dairy emulsions.
