This recipe has no cream in it but when blended it takes on a creamy taste The blending step is optional but I believe it gives a better presentation
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion and butter to the hot pot. Cook and stir until fragrant and onion has softened
about 3 minutes
adding garlic during the last 30 seconds. Remove onion mixture to a small bowl. Hit Cancel. Add chicken broth
chicken breast
and rice.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid. Remove chicken breast
and shred.
Add tomatoes and corn to the pot
along with shredded chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid. Stir in reserved onion mixture
taco seasoning
cumin
salt
and pepper. Add Cheddar cheese and stir until melted.
Tips
If desired
ladle soup into a blender and blend on high until mixture is creamy.
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