Instant Pot Chicken Taco Soup

Instant Pot Chicken Taco Soup 6 cups chicken stock 1 yellow onion diced 1 can diced tomatoes 14.5 ounces 1 Tbs minced garlic 1.5 pounds chicken breasts or tenderloins 1 cup Salsa 1 4 oz. can Diced Green Chiles 1 package 1.25 ounces Taco Seasoning Mix 1 Tbs cumin 1 Tbs garlic powder ¼ cup Green Taco Sauce 1 can black beans drained and rinsed (14.5 ounce can) 1 can sweet kernel corn drained and rinsed (15.25 ounces) Garnish Limes Cheese Sour Cream Chips Instant Pot Instructions Add the chicken stock, onions, tomatoes and garlic to the pot. Place the chicken breasts on top, and add the salsa, green chiles, seasoning mix, and spices on top of that. Last, add the drained and rinsed black beans and corn on top, and do not stir. Place the lid on, lock it, and cook the mixture on manual high pressure for 7 minutes. Let the pressure release naturally for about 10 minutes, then quick release the rest, using the release lever. When the pot has depressurized, and you can remove the lid, remove the chicken and shred it with two forks. Add it back into the pot, stir Serve garnished with your favorite chicken taco soup toppers Crock Pot Instructions Add the chicken stock, onions, tomatoes and garlic to the crock. Place the chicken breasts on top, and add the salsa, green chiles, seasoning mix, and spices on top of that. Last, add the drained and rinsed black beans and corn on top, and do not stir. Place the lid on, lock it, and cook on high for 3 hours. After 3 hours, remove the lid, remove the chicken and shred it with two forks. Add it back into the crock pot, and stir everything together. Cook on high for another 2 hours and up to 3. Serve garnished with your favorite chicken taco soup toppers Notes Note: It will take several minutes for the instant pot to build pressure because it is very full