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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