Some of the links in the post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
I seriously love using my instant pot because it makes life in the kitchen that much easier. I admit when I first got it I was a little intimidated, but now it couldn’t be easier to use. One of my favorite things to use it for is to make hard boiled eggs. Less than 10 minutes to perfectly cooked eggs that peel super easily.
I also love being able to quickly get something together for dinner. Last week the weather was cold and dreary so I grabbed stuff to make some chicken taco soup while I was at our new Aldi.
I wasn’t sure of how our evening would play out since Leigan had a late appointment at the vet. I was able to throw dinner into the instant pot about 550 and it was ready by 630.
Ingredients:
- 2 cans diced tomatoes, drained
- 1 can sweet corn, drained
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 packet low sodium taco seasoning
- 1lb chicken tenderloins
Mix all the ingredients (except chicken) in instant pot. Place chicken in mixture and seal the lid. Cook on manual high pressure for 12 minutes and then do a quick release. *you could also do this with chicken breasts or even frozen chicken—I would increase the time to 15-16 minutes*
You can serve with whatever taco toppings you like. We used sour cream, shredded cheese, and salsa/hot sauce plus some Tostitos scoops for dipping.
