CHICKEN

TACO SOUP

INSTANT POT RECIPE

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WHY YOU'LL LOVE IT

Serve a bowl of chicken taco soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!

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INGREDIENTS

Chicken Thighs Frozen Soup Mix Water Taco Seasoning Evaporated Milk Salt Shredded Mexican Cheese

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STEP 1

Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.

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STEP 2

Add frozen soup blend (frozen veggies), water, and taco seasoning.

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STEP 3

Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.

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STEP 4

At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.

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STEP 5

Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.

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STEP 6

Taste and add salt if needed before serving.

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