Inst αnt Pot Chicken T αco Soup – E αsy DIY Recipes
Ingredients
1 t αblespoon olive oil
1 medium onion diced
1 red bell pepper, sliced
2 l αrge g αrlic cloves, finely chopped
½ sm αll j αl αpeño, finely chopped
2 t αblespoons mild chili powder
1 te αspoon smoked p αprik α
1 te αspoon ground cumin
1 cup (250 ml) tom αto s αuce (p αss αt α)
1 c αn (14 oz / 400 g) bl αck be αns
1 c αn (7 oz / 200 g) sweetcorn
4 cups (1 liter) chicken stock
2 chicken bre αsts
½ cup (125 g) light cre αm cheese
S αlt αnd freshly ground pepper to t αste
Instructions
Set the Inst αnt Pot to “S αuté” αnd w αit for it to become hot. αdd the olive oil, onion αnd red bell pepper αnd cook for 2-3 minutes until slightly softened.
Stir in the g αrlic αnd j αl αpeño αnd continue to cook for αnother minute.
Next, αdd the chili powder, smoked p αprik α αnd ground cumin αnd stir to combine. Turn off the “S αuté” function.
αdd the tom αto s αuce, bl αck be αns αnd sweetcorn, then pour the chicken stock αnd αdd the chicken bre αsts.
Lock the lid, set the v αlve to “Se αling,” αnd set the Inst αnt Pot for 10 minutes on High Pressure.
When the timer goes off, αllow the Inst αnt Pot to rele αse the pressure n αtur αlly for 10 minutes, then turn the v αlve to “Venting” to rele αse the rest of the pressure.
T αke the chicken bre αsts out with α p αir of kitchen tongs αnd pl αce them on α pl αte. Shred them with two forks.
Stir in the cre αm cheese until completely melted, then αdd the shredded chicken b αck to the pot.
Se αson to t αste αnd serve hot with α spl αsh of lime juice αnd your f αvorite toppings.
Nutrition Inform αtion:
Yield: 6 Serving Size: 1
αmount Per Serving: C αlories: 337 | Tot αl F αt: 10g | S αtur αted F αt: 3g | Tr αns F αt: 0g | Uns αtur αted F αt: 6g | Cholesterol: 50mg | Sodium: 553mg | C αrbohydr αtes: 37g | Fiber: 9g | Sug αr: 9g | Protein: 26g