Instant Pot Chicken Taco Soup

5 from 16 votes

Hearty chicken taco soup topped with melty cheese and creamy avocado. Ready in no time with hardly any effort.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 66kcal

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.

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

Tips

Seal: Slide your Instant Pot lid from the right to the left to the right to seal it in place.
Steam is normal: Don't be alarmed if your pressure cooker releases some steam until it comes up to pressure, this is normal.
Cook time only starts once the pot comes up to pressure. Be sure to factor this in when planning dinner.
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.
Wooden Spoon Hack: Use a wooden spoon to turn the knob easily without burning your fingers!