No Fuss Chicken Taco Soup {Electric Pressure Cooker Recipe
This no fuss chicken taco soup is a game changer for busy families. Made in the Instant Pot (or any electric pressure cooker), it's delicious and couldn't get much easier.
Ingredients
- 2 15-oounce cans beans drained and rinsed (black, pinto), see note
- 1 14-ounce can diced tomatoes drained (regular, petite, or fire-roasted)
- 2 cups frozen corn see note
- 1 10 to 12-ounce green enchilada sauce or 2 cups salsa verde
- 1 1-ounce packet (or 2 tablespoons) taco seasoning
- 2 cups chicken broth see note
- 2 cups cooked chicken see note
- ½ cup milk
- ¼ cup flour see note
- salt and pepper to taste
- your choice of taco toppings: sour cream, grated cheese, Fritos or tortilla chips, avocados, diced tomatoes, etc.
Instructions
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Combine the rinsed and drained beans, diced tomatoes, frozen corn, enchilada sauce (or salsa Verde), taco seasoning, chicken broth, and cooked chicken in an electric pressure cooker (Instant Pot).
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Lock lid in place and cook on high pressure for 10 minutes (see note). When time is up, do a quick pressure release (or let the pressure release naturally, if desired).
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Press sauté or brown. In a small bowl, whisk together the milk and flour until smooth. Add to pressure cooker and stir until soup is bubbly and thickened.
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Serve immediately with your choice of taco toppings: sour cream, grated cheese, Fritos or tortilla chips, avocados, or diced tomatoes. Or use keep warm function until ready to serve.
Recipe Notes
1. You can try this recipe with cans of any combination of canned beans you have on hand.
2. Instead of the frozen corn, you can use a 15.25-ounce can sweet corn, drained
3. For the chicken broth I normally use 2 cups water + 1 ½ teaspoons homemade chicken bouillon substitute.
4. Leftover chicken, shredded rotisserie chicken, or even canned chicken will work here. If you'd like to use fresh chicken you can cook it in the Instant Pot ahead of time. Add 1 large chicken breast with the 2 cups chicken broth from the recipe. Cook on High Pressure for 8 minutes. Naturally release pressure. Then add other ingredients and cook as recipe directs.
5. You can adapt this recipe to be gluten free by using gf flour or replacing the flour with 2 tablespoons of cornstarch.
6. You can easily adapt the cooking time to be less if you are in a hurry. Since everything is cooked you can just heat it up (either on the stove or select 0 minutes on the electric pressure cooker). It works. I've found that I prefer the flavor and texture when the beans are softened just a bit so I usually go with the 10 minutes of cooking time if I have time. But in a pinch, I will use the faster time for a quick 15 minute meal!