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–+ servings
David Murphy

Instant Pot Chicken Taco Soup

You'll love easy and delicious this Weight Watchers Instant Pot Chicken Taco Soup is to make and store!
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Prep Time 5 minutes
Cook Time 8 minutes
Additional Time 10 minutes
Total Time 23 minutes
Servings: 6
Course: Instant Pot
Cuisine: Mexican

Ingredients
  

  • 1 Vidalia sweet onion diced
  • 3 cups chicken broth
  • 2-3 chicken breasts
  • 1 can black beans drained (14.5 oz)
  • 1 can pinto beans drained (14.5 oz)
  • 1 can corn drained (14.5 oz)
  • 1 can tomato sauce 15 oz
  • 1 can diced tomatoes with green chilies AKA Rotel (14.5 oz)
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • sea salt and pepper to taste
  • Fresh parsley roughly chopped (garnish)

Instructions
 

  1. Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
  2. Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
  3. Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.

Notes

MyWW SmartPoints: GREEN: 6 BLUE: 0 PURPLE: 0

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