Instant Pot Chicken Taco Soup

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.

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!!

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.

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!

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 minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes 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

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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

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Instant Pot Taco Soup adapted via I Wash You Dry