At Facebook's suggestion, I have started a Birthday Fundraiser for World Wildlife Fund - if you are on Facebook, I would be delighted if you could contribute something to this worthy cause. I thought it was rather a good idea.
When Lisa and Geoffrey were here a few weeks ago, we took them to the Charcoal Steakhouse. I really enjoyed my meal there and thought maybe we would go there again this week. Of course next week I have a free meal at Mandarin and at some point should receive a free dessert from Red Lobster.
I thought this looked like an interesting soup.
Instant Pot Chicken Taco Soup
Serve a bowl of chicken taco soup made in the Instant Pot for a delicious and easy low-carb dinner
made in 30 minutes!
1 lb boneless skinless chicken thighs cut into bite sized pieces
1 10 oz frozen soup mix
3 cups water
2 Tbs taco seasoning
4 6 oz evaporated milk. Switch out the evaporated milk with heavy cream or half and half.
salt to taste
1/2 cup shredded Mexican cheese blend optional
1. Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.
2. Add frozen soup blend (frozen veggies), water, and taco seasoning.
3. Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.
4. At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.
5. Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.
6. Taste and add salt if needed before serving.
Source: Two Sleevers
Author Notes
Taste the soup after you’ve added everything including the milk, and then you can add salt if needed
Have a great day
When Lisa and Geoffrey were here a few weeks ago, we took them to the Charcoal Steakhouse. I really enjoyed my meal there and thought maybe we would go there again this week. Of course next week I have a free meal at Mandarin and at some point should receive a free dessert from Red Lobster.
I thought this looked like an interesting soup.
Instant Pot Chicken Taco Soup
Serve a bowl of chicken taco soup made in the Instant Pot for a delicious and easy low-carb dinner
1 lb boneless skinless chicken thighs cut into bite sized pieces
1 10 oz frozen soup mix
3 cups water
2 Tbs taco seasoning
4 6 oz evaporated milk. Switch out the evaporated milk with heavy cream or half and half.
salt to taste
1/2 cup shredded Mexican cheese blend optional
1. Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.
2. Add frozen soup blend (frozen veggies), water, and taco seasoning.
3. Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.
4. At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.
5. Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.
6. Taste and add salt if needed before serving.
Source: Two Sleevers
Author Notes
Taste the soup after you’ve added everything including the milk, and then you can add salt if needed
Have a great day
Happy Birthday!!! The soup sounds delicious.
ReplyDeleteNot til Saturday Liz, but thanks.
DeleteHappy Birthday.
ReplyDeleteI am not on Facebook and will not go on Facebook. I had an account for one day because a state legislator asked me to comment on his bill to ban fireworks. End of Facebook for me.
Thanks, Facebook can be one hell of a time waster.
DeleteHappy birthday!!
ReplyDeleteThanks Alex, not til Saturday though.
Delete