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Instant Pot Chicken Taco Soup - OAMM - Dump and Go Dinner

<p>Deliciously heart warming soup that is perfect for dinner or easily reheated for lunch. As the evenings become cooler and you desire a meal to throw in the Instant Pot and forget about -- this is the perfect option!</p>
4 Servings Recipe By

Ingredients

  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 3/4 ounces Taco Seasoning
  • 2/3 cups dice Onion
  • 10 ounces drain and rinse Black Beans, Canned
  • 10 2/3 ounces Chili Beans
  • 13 1/3 ounces drain Diced Tomatoes with Green Chiles
  • 5 1/3 ounces Tomato Sauce

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 300 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 1401mg Sodium
  • 31g Total Carb
  • 5g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 34g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Let pressure release naturally for 5 minutes, then release any remaining pressure.

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