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Recipes » Soups and Stews » Instant Pot Chicken Taco Soup

Published: Feb 10, 2022 by Krystle Smith · This post may contain affiliate links

Instant Pot Chicken Taco Soup

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This hearty chicken taco soup is filled with beans and topped with melty cheese and creamy avocado. The Instant Pot ensures this family favorite quicks up in no time with hardly any effort. Serve with enchilada casserole , tacos or Carne Asada fries for a true Fiesta.

chicken taco soup in a yellow bowl topped with sour cream, sliced avocado,and green onions.

When I think of soups I think of hovering over the hot stove all day! Making soups chicken noodle, clam chowder and of course, this chicken tortilla soup in the Instant Pot is such a time saver.

This easy soup is ready in less than an hour with hardly any effort on your part! Dump, lock lid, and enjoy! It’s perfect for a busy weeknight or a lazy Saturday!

The soup itself is super hearty with beans, corn, and tangy tomatoes. I like to top mine off with melty cheese, and creamy avocado. I love the challenge of getting the perfect bite!!

Table Of Contents hide
1 Why I Adore This Soup
2 Serve For
3 Ingredient Notes and Shopping Tips
4 Topping Ideas
5 Crock Pot Version
6 How To Make Taco Soup In the Instant Pot
7 Leftovers
8 Tips
9 Our Favorite Soups
10 Instant Pot Chicken Taco Soup
11 Crock Pot Version

Why I Adore This Soup

  1. Filling: The meat, veggies, and beans don’t leave you hungry an hour later.
  2. Super flavorful: The ranch and taco seasoning make the broth super tasty.
  3. Easy: The Instant pot does all the work for you!

Serve For

  • Game Day
  • Dinner on a chilly night
  • Cinco de Mayo

Ingredient Notes and Shopping Tips

  • Chicken: You could also use browned ground beef if you’d prefer.
  • Chicken Broth: Use broth 50% reduced sodium if you can find it to avoid an overly salty soup.
  • Beans: Drain your beans and rinse in cold water using a colander to take off the canning liquid.
  • Corn: Fresh, frozen, or (drained) canned corn can be used.
  • Taco Seasoning: Use store-bought or homemade.

Topping Ideas

  1. Queso
  2. Salsa
  3. Tortilla Chips or strips
  4. Fritos
  5. Guacamole
  6. Cheese
  7. Fresh or pickled Jalapenos
  8. Diced Onion
  9. Bell Pepper
  10. Sour Cream
  11. Avocado
  12. Cilantro

 

Crock Pot Version

  1. Cook on high for 4-5 hours, or on low for 7-8 hours.

 

How To Make Taco Soup In the Instant Pot

 

  1. Place chicken in the instant pot. Top with remaining ingredients.
  2. Cook: Cook on soup mode for 30 minutes. Release pressure.
  3. Shred chicken.
  4. Top with your desired garnishes.

 

 

a spoon with a bite taco soup containing chicken, beans, corn, and green onion.

Leftovers

  • Storage: Store in the fridge for up to 3 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before enjoying again.
  • Reheating: Reheat in a small saucepan or in the microwave until heated through.

Tips

  1. Seal: Slide your Instant Pot lid from the right to the left to the right to seal it in place.
  2. Steam is normal: Don’t be alarmed if your pressure cooker releases some steam until it comes up to pressure, this is normal.
  3. Cook time only starts once the pot comes up to pressure. Be sure to factor this in when planning dinner.
  4. When you release the pressure on soup mode manually, it will take longer than normal. This is because a large amount of liquid releases more steam.
  5. Wooden Spoon Hack: Use a wooden spoon to turn the knob easily without burning your fingers!

a bowl of taco soup topped with avocado and sour cream in a green bowl on a wicker placemat.

Our Favorite Soups

Corn Chowder With Crab

Guinness Beef Stew

Buffalo Chicken Soup

Instant Pot Chicken Taco Soup

Hearty chicken taco soup topped with melty cheese and creamy avocado. Ready in no time with hardly any effort.
5 from 14 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 People
Calories: 66kcal
Author: Krystle Smith

Ingredients

  • 2 Boneless Skinless Chicken Breasts
  • 1 Onion Diced
  • 1 15 Ounce Can Chicken Broth
  • 1 15 Ounce Can Kidney Beans
  • 1 15 Ounce Can Black Beans
  • 1 15 Ounce Can Corn
  • 1 15 Ounce Can Diced Tomatoes
  • 1 8 Ounce Can Tomato Sauce
  • 2 Tablespoons Taco Seasoning
  • 2 Tablespoons Dry Ranch Seasoning
  • Sour Cream,Shredded Cheese, Diced Tomatoes, Sliced Avocado If Desired For Garnish
Don't lose this recipe. Pin for later!

Instructions

  • Place chicken breast in instant pot.
  • Top with onion, chicken broth, kidney beans, black beans ,corn, diced tomatoes tomato sauce,taco seasoning, and ranch seasoning. Stir to combine.
  • Seal Instant Pot. Cook on soup mode for 30 minutes. Release pressure.
  • Remove and shed chicken. Stir to combine.
  • Serve with sour cream, shredded cheese, diced tomatoes and sliced avocado if desired.

Notes

Ingredient Notes and Shopping Tips
  • Chicken: You could also use browned ground beef if you'd prefer.
  • Chicken Broth: Use broth 50% reduced sodium if you can find it to avoid an overly salty soup.
  • Beans: Drain your beans and rinse in cold water using a colander to take off the canning liquid. 
  • Corn: Fresh, frozen, or (drained) canned corn can be used. 
  • Taco Seasoning: Use store-bought or homemade. 
 

Crock Pot Version

  1. Cook on high for 4-5 hours, or on low for 7-8 hours.   
Tips
  1. Seal: Slide your Instant Pot lid from the right to the left to the right to seal it in place.
  2. Steam is normal: Don't be alarmed if your pressure cooker releases some steam until it comes up to pressure, this is normal.
  3. Cook time only starts once the pot comes up to pressure. Be sure to factor this in when planning dinner.
  4. When you release the pressure on soup mode manually, it will take longer than normal. This is because a large amount of liquid releases more steam.
  5. Wooden Spoon Hack: Use a wooden spoon to turn the knob easily without burning your fingers!
 

Nutrition

Calories: 66kcal | Carbohydrates: 5g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 488mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

Instant Pot Taco Soup adapted via I Wash You Dry

 

 

 

 

 

 

 

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Reader Interactions

Comments

  1. Amanda says

    February 13, 2022 at 7:26 pm

    5 stars
    This was the perfect fast dinner on a cold night! Everyone loved it.

    Reply
  2. Catalina says

    February 13, 2022 at 2:58 pm

    5 stars
    Love how flavorful this soup is! Making in the Instant Pot is so easy!

    Reply
  3. Sandra says

    February 12, 2022 at 3:54 pm

    5 stars
    This is such a perfect soup! Easy to make, delicious and comforting!

    Reply
  4. Allyson Zea says

    February 11, 2022 at 11:18 am

    This was such an easy weeknight meal! Thank you!!!

    Reply
  5. Erin | Dinners,Dishes and Dessert says

    February 11, 2022 at 7:49 am

    5 stars
    This sounds amazing! I want to dive into my screen!

    Reply
  6. Amanda says

    February 10, 2022 at 7:52 pm

    5 stars
    So easy to make and it was a huge hit with the family!

    Reply
  7. Beth says

    February 10, 2022 at 6:12 pm

    5 stars
    And just like that, I found a new recipe for Taco Tuesday. This looks really good. I love the flavors.

    Reply
  8. wilhelmina says

    March 20, 2019 at 12:03 pm

    5 stars
    I love how hearty and easy to make this yummy soup is! A keeper!

    Reply
  9. April says

    March 20, 2019 at 11:54 am

    5 stars
    So good! The whole family gobbled it up.

    Reply

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