Instant Pot Chicken Taco Soup | Made by Meaghan Moineau
Title: Warm Up Your Evenings with Instant Pot Chicken Taco Soup: A Flavorful Journey Down Memory LaneDescription: Dive into the heartwarming flavors of our Instant Pot Chicken Taco Soup, a delightful and easy-to-make main dish that brings family memories and comfort to your table. Perfect for busy weeknights, this soup is rich with spices and packed with nutritious ingredients that will surely make it a family favorite.
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Instant Pot Chicken Taco Soup: A Nostalgic Culinary Experience
As the leaves begin to fall and the days grow shorter, there's nothing quite like the comforting embrace of a steaming bowl of soup. Today, I'm thrilled to share with you a recipe that not only warms the body but also the soul: Instant Pot Chicken Taco Soup. This dish is a symphony of flavors, blending the zest of Mexican spices with the wholesome goodness of chicken and vegetables. It’s a main dish that’s as easy to prepare as it is delicious, with a difficulty rating of just 3 out of 10.
Ingredients for a Flavor-Packed Bowl
- Boneless, skinless chicken breasts
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of green chilis
- 1 can of diced tomatoes, including juice
- 2 tablespoons chili powder
- 1 tablespoon dried cilantro
- 1 green bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cups of water
Instructions: A Quick and Easy Preparation
1. Sauté the Vegetables: Press the 'Sauté' button on your Instant Pot and heat the olive oil. Add the diced onion and bell pepper, sautéing until they become translucent and fragrant.
2. Combine the Ingredients: Add the canned tomatoes (including their juice) and water to the pot, making sure to scrape any delicious bits from the bottom. This step ensures a flavorful base and prevents sticking.
3. Add Main Ingredients: Place the chicken breasts in the pot, followed by chili powder, corn, black beans, sliced green onions, green chilis, and half a cup of cilantro.
4. Cook Under Pressure: Lock the lid of the Instant Pot and press the 'Manual' or 'Pressure Cook' button, setting the time for 15 minutes.
5. Release and Shred: Once the time is up, do a quick release until the valve drops. Unlock the lid and carefully shred the chicken using two forks. Let the soup simmer for an additional 5 minutes to fully meld the flavors.
6. Serve and Enjoy: Ladle the soup into bowls and customize with your favorite toppings like sour cream, cheese, or avocado for an added touch of creaminess and flavor.
A Trip Down Memory Lane
This recipe holds a special place in my heart, as it takes me back to cozy winter evenings spent with my family. I vividly remember the aroma of spices wafting through our kitchen as my grandmother prepared a similar dish. The warmth and love she infused into her cooking were palpable with every bite. As we gathered around the dinner table, sharing stories and laughter, this soup became more than just a meal; it was a tradition, a moment of togetherness that I cherish deeply.
Conclusion
Our Instant Pot Chicken Taco Soup is more than just a dish; it's a celebration of flavors and memories. Whether you're a seasoned cook or a beginner, this recipe is designed to be simple yet satisfying, making it perfect for a delightful family dinner. So, gather your loved ones, and let this soup bring a taste of nostalgia and warmth to your table. Enjoy every spoonful!