Instant Pot Creamy Chicken Taco Soup

Turn on the pressure cooker, switching it to its Saute mode. Next, add sliced onion and a pat of butter to the hot pot. Continue cooking and stirring until the onion is tender and fragrant, approximately 3 minutes. During this time, add minced garlic during the final 30 seconds of cooking. Transfer the onion mixture to a small bowl, then press the Cancel button to halt the cooking process.

Now, pour in chicken broth, add boneless, skinless chicken breast, and uncooked white rice. Close the lid firmly and ensure it's securely locked in place. Refer to your pressure cooker's user manual for the recommended high-pressure setting and cooking time, which in this case is 10 minutes. Allow an additional 10 to 15 minutes for the pressure to build up.

Once the pressure has built, carefully release it using the quick-release method as instructed by your manufacturer's guidelines. This should take around 5 minutes. Remove the lid and set it aside. Next, remove the chicken breast from the pot and shred it into bite-sized pieces.

Return the pressure cooker to its high-pressure mode, adding diced tomatoes and frozen corn along with the shredded chicken. Close the lid once more and ensure it's securely locked in place. Set the timer according to your manufacturer's instructions, which is 3 minutes this time. Allow another 10 to 15 minutes for the pressure to build up.

Release the pressure carefully using the quick-release method as instructed by your manufacturer's guidelines. This should take around 5 minutes. Remove the lid and set it aside again. Stir in the reserved onion mixture, taco seasoning, ground cumin, salt, and pepper to taste. Add shredded Cheddar cheese and stir until it's fully melted.