Healthy Chicken Taco Soup


  • 1 tbsp olive oil
  • 1 onion
  • 1 tsp garlic
  • 3 cups chicken broth
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 15 oz black beans
  • 15 oz pinto beans
  • 15 oz Corn kernels
  • 15 ounce tomato sauce
  • 1 cup fresh salsa
  • 1 oz taco seasoning
  • 1 teaspoon hot sauce
  • Diced avocado
  • 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.
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