Go Back
–+ servings
instant-pot-chicken-taco-soup-recipe

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!
Print Pin This
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 250 kcal

Equipment

  • Instant Pot
  • Shredder

Ingredients:  

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

Instructions: 

  • 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.

Notes:

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

Keywords:

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