{Instant Pot} Pressure Cooker Chicken Taco Soup [Revised]

Ingredients

• 4 c. (32oz) chicken broth
• 1 lb boneless skinless chicken breasts;
• diced, cut into strips or left whole to be shredded later. Skip step 3 if pre-cutting the chicken
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 (15oz) can corn with diced peppers
• [Baja, Southwest, Fiesta, Jalapeño, Chipotle, & Fire roasted corn blends or (1 (7oz) can of chilis + 1 (15oz can of corn) are examples of what is meant by this ingredient
• 1 (15oz) can black beans w/o chili sauce, drained & rinsed
• 1 (14.5oz) can petite diced tomatoes
• Toppings:  

o    Tortilla Strips 

o    Sour Cream

o    Shredded Cheese

o    Avocado

Instructions

1.    Combine all ingredients in pressure cooker, in order, except topping ingredients.  Do not stir!

2.    Close lid and make sure pressure release valve is set to sealing. Set pressure cooker to high pressure using either "Pressure cook" or "Manual" button, and set for 15 minutes. When time is up carefully quick release the pressure cooker. 

3.    Remove chicken and shred with two forks. Place back in pressure cooker and stir. 

4.    Divide into soup bowls and top with any toppings of your preference. 

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Up To Pressure Time: 10 minutes, approximately. 

Cook Time: 15 minutes

Total Time: 35 minutes ~

Servings: 6

Author: Julie Evink, revised by Heidi Evans for clarity and burn warning elimination