Instant Pot Mexican Chicken Taco Soup

Instant pot Mexican chicken taco soup is a hearty, flavorful, and healthy warm meal perfect for this cold weather. Chicken breasts, salsa, kidney beans, and corn are cooked to perfection in 15 minutes in an Instant pot pressure cooker.

What is the difference between a pressure cooker and an instant pot?

The main difference between a pressure cooker and an instant pot is that the instant pot has a programmable timer, which allows you to cook different dishes with just one appliance.

Pressure cookers are also known as stovetop cookers because they are primarily designed to be used on top of a stove with heat sources such as gas or electricity. Instant pots are designed for use on electric stoves and ovens. They can also be used on top of the stove, but not as efficiently because they need more time for heat.

What are some of the benefits and drawbacks of making this dish?

Mexican chicken taco soup is a delicious, easy-to-make meal that can be served as a meal or as an appetizer.

The benefits of making this recipe are that it is easy to make and it’s very low in calories. The drawbacks of this recipe are that it may not be the healthiest option for people who want to make a healthy meal.

Can I store chicken taco soup?

This is a question that many people ask themselves when they are trying to find out if they can store a particular food item in their refrigerator. The answer is yes, you can store chicken taco soup.

The answer is yes, you can store chicken taco soup. Chicken taco soup is an example of a dish that can be stored in the refrigerator for up to three days.

What else can I cook in an instant pot?

Instant pot, a popular kitchen appliance that has gained popularity in recent years, is capable of cooking many dishes in a fraction of time.

Some people are now using instant pot to cook meals for their pets.

What else can you cook in an Instant Pot?

– Rice and quinoa,

– Beans and lentils,

– Soups and stews,

– Eggs

Instant Pot Mexican Chicken Taco Soup

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Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, peeled and chopped
• 1 teaspoon minced garlic
• 1½ pounds (720 g) boneless and skinless chicken breasts
• 14½ oz (435 ml) can black beans, drained
• 14½ oz (435 ml) can pinto beans, drained
• 1 can (341 ml) corn, drained
• 3 cups (750 ml) chicken broth
• 15 oz (450 ml) can stewed tomatoes, undrained
• 1 cup (250 ml) salsa
• 1 packet taco seasoning
• 1 teaspoon hot pepper sauce

Method