Instant Pot Cheesy Chicken Taco Soup Recipe

Ingredients

1

package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces

1

cup chopped onions

1

package (10.8 oz) frozen southwestern corn

1

can (15 oz) Progresso® black beans, drained, rinsed

1

cup Old El Paso® Thick ’n Chunky mild or medium salsa (from 16-oz jar)

1

container (32 oz) Progresso® reduced-sodium chicken broth

1

packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1

cup shredded Mexican blend cheese (4 oz)

Chopped fresh cilantro, sour cream, corn chips, as desired

Preparation

In 6-quart Instant Pot®, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.

Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.

To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.