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Instant Pot Chicken Taco Soup Recipe Instant Pot Chicken Taco Soup Recipe


Instant Pot Chicken Taco Soup Recipe

Written by: Lucas Johnson

This chicken taco soup is my go-to comfort food. It's hearty, packed with flavor, and so easy to whip up in the instant pot. Perfect for those busy weeknights!

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Whipping up my Instant Pot Chicken Taco Soup is like bringing a fiesta to your table! Packed with zesty flavors, nutritious veggies, and tender chicken, this recipe is my personal favorite. It's a dream come true for every home cook; quick, simple, and incredibly delicious. Trust me, one spoonful of this soup and you'll be transported south of the border! So, let's get cooking, shall we?

Ingredients for Instant Pot Chicken Taco Soup

  • Chicken breasts: Lean protein source that adds heartiness and flavor to the soup, becoming tender and juicy when cooked.
  • Black beans: Provide fiber and plant-based protein, adding texture and a rich, earthy flavor to the soup.
  • Corn: Sweetness and crunch to the soup, contrasting with the savory elements and adding a pop of color.
  • Diced tomatoes: Base of the soup, offering acidity and sweetness while providing a chunky texture and vibrant color.
  • Diced green chilies: Adds a mild heat and depth of flavor to the soup, enhancing the overall spiciness and complexity.
  • Onion: Aromatic base that adds sweetness and depth, enhancing the overall flavor profile of the soup.
  • Taco seasoning: Blend of spices that infuses the soup with Mexican-inspired flavors, adding depth and complexity to the dish.
  • Chicken broth: Provides a savory base for the soup, enhancing the chicken flavor and adding richness to the overall dish.

Essential Tools for Making This Delicious Soup

  • Instant Pot: Efficiently cooks the soup under pressure, infusing flavors and tenderizing the chicken.
  • Knife: Essential for dicing the onion and shredding the cooked chicken for the soup.

Instant Pot Chicken Taco Soup Recipe

This Instant Pot Chicken Taco Soup is a quick and easy meal that's perfect for busy weeknights. Packed with flavor and ready in just 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 250 kcal


  • Instant Pot
  • Shredder


Main Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 15 oz black beans, drained and rinsed
  • 15 oz corn, drained
  • 15 oz diced tomatoes
  • 4 oz diced green chilies
  • 1 small onion, diced
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • to taste Salt and pepper

Optional Toppings

  • shredded cheese
  • sour cream
  • avocado
  • cilantro
  • tortilla strips


  • Place chicken breasts in the Instant Pot.
  • Add black beans, corn, diced tomatoes, green chilies, onion, taco seasoning, and chicken broth.
  • Close the Instant Pot lid and set the valve to sealing.
  • Cook on high pressure for 10 minutes.
  • Once done, do a quick pressure release.
  • Remove the chicken, shred it, and return it to the soup.
  • Season with salt and pepper to taste.
  • Serve hot with desired toppings.


This recipe is perfect for meal prep and can be stored in the refrigerator for up to 3 days.

Nutrition value:

Calories: 250kcalCarbohydrates: 30gProtein: 25gFat: 3gSaturated Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg


Keyword Chicken, Instant Pot, Taco Soup
Tried this recipe?Let us know how it was!

Tips for Making Instant Pot Chicken Taco Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed, but do not add the toppings.
  • Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
  • When ready to serve, reheat the soup on the stove and add your favorite toppings.

Freezing Instructions

  • Allow the soup to cool completely before transferring it to a freezer-safe container or resealable bags.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To reheat, thaw the soup overnight in the refrigerator and warm it on the stove, adding toppings before serving.

Adding a splash of lime juice to this instant pot chicken taco soup recipe just before serving can enhance the flavors and give it a refreshing twist.

Common Questions About This Instant Pot Soup Recipe

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time in the instant pot to ensure they are fully cooked.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together.
Is this recipe spicy?
The level of spiciness can be adjusted by using mild or hot taco seasoning and adjusting the amount of diced green chilies to suit your preference.
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time as needed.
How long does this soup last in the fridge?
This soup can be stored in the fridge in an airtight container for up to 3-4 days. Just reheat it on the stove or in the microwave before serving.

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