Compared to traditional deviled eggs, these have a little sweet and lighter flavor.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
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
Instructions
- 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.
- If desired, ladle soup into a blender and blend on high until mixture is creamy.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 1335 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Love it! What I did different is after shredding the chicken I put all other ingredients in the pot, put the lid back on and cooked for an additional 15 minutes on low in my one pot. I then ladled myself a bowl (taste before I serve to my family!), sliced up some avocado, warmed up some tortilla chips, put a few dashed of lime juice in my bowl, put in the chips, cheese and ate it!! Sooo good!!
This dish was delicious and I will definitely make it again. The only change I made was that I had some cooked brown rice on hand and I added it to the second pressure cooking in the hot pot. Served with South of the Border Tortilla chips. Yum! Yum!
Very yummy and nutritious. I would recommend trying it. I made nachos with it as well. Try sour cream and guacamole on the side.
Highly recommend doing the immersion blending. Turns it into a great soup.
Very good
I followed the directions exactly and it was really good but like others pointed out it could have used some more broth. The drawback to me was having to let off the steam and then build it back up too many times. Next time I think I will boil the chicken in broth on the stove top and go from there.
Family loved it! I would add more broth
A huge win in my house!
My family loved the soup. I used a 7 oz. chicken breast instead of 4 oz., as that is what I had. I added an additional amount of chicken broth (two cans of broth). Next time I’ll add more broth, as it was not soupy enough, but the family didn’t mind.
I made it just as it said except I added a 1/4 teaspoon of cayenne pepper and a 1/4 teaspoon of ground jalapeno just to kick it up a bit was a hit in my house everyone loved it served it scoops nacho chips
Very tasty, almost too thick to be called soup but flavor is great. I used Old Elpaso Hot Taco mix and the rest as written. No extra salt or pepper. Made 6 cups. Thank you for posting.