Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot Chicken Taco Soup Recipe
Instant Pot Chicken Taco Soup contains no cream but achieves creamy taste when blended, with the blending step being essential for texture transformation. This clever recipe creates creamy characteristics through blending techniques rather than dairy additions for healthier preparation methods. The texture transformation creates satisfying richness without cream.
This recipe has no cream in it, but when blended, it takes on a creamy taste! The blending step is optional, but I believe it gives a better presentation!
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
5
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Ingredients
1 small onion, diced
2 tablespoons butter
1 clove garlic, minced
3 cups chicken broth
1 (4 ounce) boneless skinless chicken breast
½ cup uncooked white rice
1 (10 ounce) can roasted tomatoes with green chiles (such as Ro-Tel®)
½ cup corn
2 tablespoons taco seasoning
½ teaspoon cumin
salt and ground black pepper to taste
½ cup shredded Cheddar cheese
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened, about 3 minutes, adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth, chicken breast, and rice.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove chicken breast, and shred.
Add tomatoes and corn to the pot, along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture, taco seasoning, cumin, salt, and pepper. Add Cheddar cheese and stir until melted.
Tips
If desired, ladle soup into a blender and blend on high until mixture is creamy.
Nutrition Facts (per serving)
| 231 | Calories |
| 10g | Fat |
| 25g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 6g | 28% |
| Cholesterol 41mg | 14% |
| Sodium 1335mg | 58% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 2g | 5% |
| Total Sugars 3g | |
| Protein 11g | 21% |
| Vitamin C 6mg | 6% |
| Calcium 108mg | 8% |
| Iron 1mg | 8% |
| Potassium 201mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
