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

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

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STEP 1

Chop the skinless boneless chicken thighs into bite-sized pieces.

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STEP 2

Place the chicken into the inner liner of your Instant Pot.

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STEP 3

Add the frozen vegetable mix and 3 cups of water to the chicken.

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STEP 4

Add 2 tablespoons of Taco Seasoning.

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STEP 5

Close the lid and turn the knob to Sealing. Set the pressure cooker at HP for 10 minutes. Once it is done, allow the IP to rest undisturbed for 10 minutes. Then, release all remaining pressure.

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STEP 6

Stir in the evaporated milk or substitute.

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STEP 7

Add cheese if using and stir.

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STEP 8

Taste and add salt if needed before serving.

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