Recipe: Instant Pot Chicken Taco Soup
A taco soup that takes only 15 minutes to make in the instant pot.
Scale
Ingredients
- 3–4 chicken breasts (amount depends on size)
- 1 Tbsp olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 red pepper, chopped
- 1 can (398 ml) chopped tomatoes
- Empty tomato can filled with water
- 2 tsp each dried chile powder, oregano and dried jalapeños
- 2 tsp minced garlic
- 1 250 g block cream cheese
- 1 Litre chicken bone broth
- 1/3 cup whipping cream (optional)
Instructions
- Turn instant pot to sauté.
- Add the oil, onions and celery and sauté for 5 minutes.
- Add the spices and garlic and sauté for another minute.
- Cancel.
- Add chicken, canned tomatoes, water and bone broth.
- Seal and high pressure for 15 minutes.
- Manually vent.
- Once vented turn pot to sauté.
- Remove chicken and shred.
- Add cream cheese to pot and stir until smooth.
- Add chicken back and optional whipping cream.
- Stir.
- Shut off instant pot.
- Serve.
- Enjoy!