Pressure Cooker Chicken Taco Soup

I know I've said this before but I'm always on the lookout for easy pressure cooker recipes that use healthy ingredients that I can make for my family. I love it when I can make dinner ahead of time and let it sit in the pressure cooker until I'm ready to serve it. That makes my job as a mom so much easier. I've been on the lookout for this recipe for a long time. I love taco soup, but I wanted to make a recipe that uses dry beans in my pressure cooker (rather than cans of stuff and you throw it in). I store mostly dry beans because I found they are for the most part, cheaper to buy that way. I finally decided since I couldn't find such a recipe that I would create it myself and the results were fabulous. I love the flavor and color that the different varieties of beans use in this recipe. You could branch out a bit and use different beans but make sure you read the note at the top of the recipe ahead of time first. The toppings are of course optional, but they sure add variety and make eating this chicken taco soup even more enjoyable, not to mention your bowl more colorful.

Heartwarming and delicious, not too spicy and not too boring. This chicken taco soup is perfect for serving your family or bringing to a potluck dinner.

Pressure Cooker Chicken Taco Soup
Printable Recipe

*Serves 8-10

*Note: I love the colors and flavors that come from using a variety of dried beans in this recipe. I listed some options of beans that I use. Make sure your beans are all relatively the same size (don't use great big beans or too small of beans or they will either be over or under cooked). 

INGREDIENTS:
2 Cups your choice of rinsed and sorted dried black beans, navy beans, pinto beans or adzuki beans (I like to use 1/2 Cup of each to add color, flavor and variety)
7 Cups water, divided
3 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 frozen chicken breasts (I usually buy fresh chicken breasts when they are on sale and freeze them in individual bags to use in recipes like this)
3 Tbsp. taco seasoning (I use this homemade seasoning mix)
1 4-oz. can green chilies
1 qt. crushed tomatoes (home canned or 2 16-oz. cans crushed tomatoes)
1 15-oz. can corn, drained (or 2 cups frozen corn, cooked and drained)
salt & pepper, to taste as desired
grated cheese, sliced avocado, sour cream, tortilla chips, for serving, if desired

DIRECTIONS:
Combine beans and 6 Cups of water in electric pressure cooker and cook on high pressure for 30 minutes. Do a quick release of the pressure. Then use a strainer to drain the water from the beans. In the now empty pressure cooker pot add olive oil and heat on saute setting until hot and bubbly. Saute the onions an garlic in the oil for a couple of minutes until soft and flavorful. Then add the chicken breasts, the drained beans, the taco seasoning, the green chilies, the crushed tomatoes, and 1 Cup of water. Stir until combined. Then cook on high pressure for 21 minutes. Let the pressure release naturally. Then open the pressure cooker, remove the chicken breasts, chop and return to pot. Then add the drained corn. Taste and add salt and pepper, if needed. Serve immediately or let keep on warm until ready to serve. This soup is also delicious made a day ahead of time or eaten as leftovers. Serve in bowls with your choice of grated cheese, sliced avocado, sour cream, and crushed tortilla chips on top.

Recipe Source: healthyfamilycookin.blogspot.com