Healthy Chicken Taco Soup By: Chop Secrets Cuisine Modern Course Soup Difficulty Easy Duration 15-30 min Cooking Technique Pressure Cook, Sauté Keywords 15-30 min, 4 - 6 servings, black beans, boneless, chicken broth, contributed, cook 25 min, corn kernels, diced avocado, easy, fresh salsa, garlic, hot sauce, modern, olive oil, onion, pinto beans, prep 0 min, pressure cook, sauté, skinless chicken breasts, soup, taco seasoning, tomato sauce Prep Time 0 min Cook Time 25 min Servings 4 - 6 servings Ingredients 1 tbsp olive oil1 onion1 tsp garlic3 cups chicken broth1 1/2 lbs boneless, skinless chicken breasts15 oz black beans15 oz pinto beans15 oz Corn kernels15 ounce tomato sauce1 cup fresh salsa1 oz taco seasoning1 teaspoon hot sauceDiced avocado Instructions Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add remaining ingredients to the pot and stir to combine.Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine. Notes *The MANUAL and PRESSURE COOK buttons are interchangeable. Previous Next