Cheesy Chicken Taco Soup



  1. In the Instant Potâ„¢, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.

  2. Secure lid. Select MANUAL or PRESSURE COOK; cook on high pressure 5 minutes.

  3. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes.

  4. Carefully release remaining pressure, and remove cover.

  5. Stir in 1/2 cup of the cheese until melted.

  6. To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.