Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup onion, diced
- 15 oz chicken broth, (or 1 1/2 cups water)
- 15 oz kidney beans, undrained
- 15 oz black beans, undrained
- 15 oz corn, undrained
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- 2 tbsp Ranch Seasoning
Optional Toppings:
- Sour cream
- Avocado Slices
- Pico de Gallo
- Diced Green onions
- Corn Chips
- Sliced Olives
- Shredded Cheddar Cheese
Instructions
- Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker. Stir to combine flavors.
- Move the pressure release valve to the sealed position. Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.
- Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir. Serve with optional toppings. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican