Easy, delicious, veggie packed soup to warm you up on the cool evenings ahead.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:60 minutes
Yield:8 Servings 1x
4 cups low sodium chicken broth
3 medium size boneless, skinless chicken breasts
1 (3.5 ounce) can chopped green chilies
1 yellow onion, coarsely chopped
3 medium russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and coarsely chopped
4 – 5 cups peeled, cubed butternut squash
3 cloves garlic
2 teaspoons salt
2 teaspoons cumin
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning (store bought or homemade recipe to follow)
2 (15 ounce) cans cannellini beans, rinsed and drained
Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
Homemade Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
Whisk together taco seasoning ingredients if using homemade version.
Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
When cooking is complete, use a natural release. 10-minute natural release can also be used and then release any remaining pressure.
Remove chicken and place on a cutting board, cover with foil.
Using an immersion blender, blend soup until very smooth.
This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend.
Chop or shred chicken and return it to the pot of soup.
Add cannellini beans and stir.
To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.
Freezer Meal Instructions:
To a freezer safe gallon size ziplock bag or glass container that is the same size as your pressure cooker pot, add chicken (in a flat layer on the bottom), green chiles, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning; seal the bag. Label the bag with the recipe, date, and contents. Freeze inside pressure cooker pot until solid then remove the bag from the pot and place back in the freezer until ready to use
When ready to cook, add chicken broth to the pressure cooker pot. Cut down the sides of the ziplock to remove and place the frozen ingredients into the pot
Cook at high pressure for 30 minutes then proceed with the directions in step 4
For a vegetarian version, simply omit chicken and use vegetable broth
Keywords: instant pot soup, comfort food, creamy soup