If you love tacos, this Instant Pot chicken taco soup won’t disappoint.
And don’t forget the toppings!
Melted cheese, creamy sour cream and crushed tortilla chips round out this new family favorite.
Select High temperature setting and allow to preheat for 2 to 3 minutes.
Add oil to the cooker.
Transfer the chicken to a plate.
Nestle the chicken into the mixture.
Cover the cooker and lock the lid in place.
Turn the steam release handle to Sealing position.
Select Manual/Pressure Cook setting.
Select High pressure for 10 minutes.
Remove the lid from the cooker.
Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces.
Stir the chicken back into the soup.
Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
