Instapot taco soup

Leanne Brackenreed

INGREDIENTS

2 boneless, skinless chicken breasts

2 10oz cans Rotel

2 tbsp taco seasoning

1 tsp cumin

1 small onion, chopped

1 15.5oz can seasoned black beans, drained

1 8oz can tomato sauce

10oz bag frozen corn

1 tsp chili powder

½ cup water

Add all of your ingredients to the instant pot. Give it a good stir to make sure that everything is incorporated well.

Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.

Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.

Remove the chicken breast from the instant pot and transferred to a cutting board. Shred your chIcken, and then add back to your instant pot. Mix well.

Serve as is, or top with your favorite toppings such as sour cream, tortilla chips/strips, cilantro, cheese, and more!

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