Instant-Pot Chicken Taco Soup

 

 

Dennis just got me an instant-pot (Farberware brand) and I am CRAZY about it!  I had borrowed my sisters after Thanksgiving and in 14 days I used it 12 times, so I was certain I wanted one.  I don’t usually buy the newest gadget but this thing is amazing.  It saves me so much time and if I forget I actually need to cook I can still whip something up in under an hour (dry beans to cooked, also!).

 

This recipe is super easy & so yummy!

 

dry beans (or canned), I put about 1 cup dry beans

Brown rice (1 cup)

corn (1/2-1 cup)

salsa (1/2 cup)

taco seasoning (1 packet)

3 frozen or fresh chicken breasts

enough water to cover it 2/3 as deep, if using cooked beans reduce your liquid by 1/2

 

Put everything in your instant pot, on menu select bean setting if using dry beans and soup setting if using cooked beans.  Put it on the sealing pressure, turn it on and walk away!  When its done, shred the chicken up and give it a good stir.  Pour into bowls and top with shredded cheddar cheese and serve with cornbread or tortilla chips!  YUMMY!

 

Here’s the cooker I got (6 quart Farberware)

 

 

Author

Jenny is a homeschooling mom of 4 and wife to a wonderful husband. She enjoys reading, a good cup of coffee, and spending time outdoors with her family. You can find her writing about Jesus, homeschooling, and life on her blog Our Inconvenient Family, and contributing regularly at Lifeschooling Conference.

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