Instant Pot Chicken Taco Soup

1 lb boneless skinless chicken breasts
1 cup onion, diced
15 oz chicken broth , (or 1 1/2 cups water)
15 oz kidney beans, undrained
15 oz black beans, undrained
15 oz corn, undrained
15 oz diced tomatoes
8 oz tomato sauce
2 tbsp taco seasoning
2 tbsp Ranch Seasoning

Optional Taco Toppings:
Sour cream
Avocado Slices
Pico de Gallo
Diced Green onions
Corn Chips
Sliced Olives
Shredded Cheddar Cheese

Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker.

Stir to combine flavors.

Move the pressure release valve to the sealed position.

Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.

Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir.

Serve with optional toppings. Enjoy