Cheesy Chicken Taco Soup


  • 1 package boneless, skinless chicken breasts
  • 1 cup chopped onions
  • 1 package frozen southwestern corn
  • 1 can Progresso™ black beans
  • 1 cup Old El Paso™ Thick 'n Chunky mild or medium salsa
  • 1 container Progresso™ reduced-sodium chicken broth
  • 1 package Old El Paso™ chicken taco seasoning mix
  • 1 cup shredded mexican blend cheese
  • chopped fresh cilantro
  • In the Instant Pot™, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
  • Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
  • To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.
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