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5 from 2 votes

Instant Pot Chicken Taco Soup

Servings: 6 People
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Instant Pot Chicken Taco Soup: Hearty taco soup topped with melty cheese and creamy avocado. Ready in no time with hardly any effort.


  • 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


  • 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.


Calories: 52kcal, Carbohydrates: 2g, Protein: 8g, Cholesterol: 24mg, Sodium: 113mg, Potassium: 166mg, Vitamin A: 1.8%, Vitamin C: 2.6%, Calcium: 0.6%, Iron: 1.3%
Course: Main Dish
Cuisine: Mexican
Keyword: Easy
Author: Krystle
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