Instant Pot Chicken Taco Soup

Ingredients

1 tablespoon olive oil

1 medium onion diced

1 red bell pepper, sliced

2 large garlic cloves, finely chopped

½ small jalapeño, finely chopped

2 tablespoons mild chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 cup (250 ml) tomato sauce (passata)

1 can (14 oz / 400 g) black beans

1 can (7 oz / 200 g) sweetcorn

4 cups (1 liter) chicken stock

2 chicken breasts

½ cup (125 g) light cream cheese

Salt and freshly ground pepper to taste

Instructions

Set the Instant Pot to “Sauté” and wait for it to become hot. Add the olive oil, onion and red bell pepper and cook for 2-3 minutes until slightly softened.

Stir in the garlic and jalapeño and continue to cook for another minute.

Next, add the chili powder, smoked paprika and ground cumin and stir to combine. Turn off the “Sauté” function.

Add the tomato sauce, black beans and sweetcorn, then pour the chicken stock and add the chicken breasts.

Lock the lid, set the valve to “Sealing,” and set the Instant Pot for 10 minutes on High Pressure.

When the timer goes off, allow the Instant Pot to release the pressure naturally for 10 minutes, then turn the valve to “Venting” to release the rest of the pressure.

Take the chicken breasts out with a pair of kitchen tongs and place them on a plate. Shred them with two forks.

Stir in the cream cheese until completely melted, then add the shredded chicken back to the pot.

Season to taste and serve hot with a splash of lime juice and your favorite toppings.

Nutrition Information:

Yield: 6 Serving Size: 1