Our Instant Pot chicken taco soup is a healthy pressure cooker recipe made with tender shredded chicken breast, veggies, and all the right seasonings. This soup will be your new favorite Instant Pot recipe!
Instant Pot Taco Soup Recipe
Y’all, this is why I LOVE my Instant Pot. This easy Instant Pot taco soup is perfect for feeding my hungry family. It comes together so quickly using a few basic pantry ingredients. Here’s what you’ll need to make my pressure cooker taco soup.
- 2 chicken breasts
- 1 15 oz. can of sweet corn with liquid
- 1 15 oz. can black beans, drained and rinsed
- 1 large onion, diced
- 2 tablespoons tomato paste
- 32 oz. low sodium chicken broth
- 1 packet low sodium taco seasoning (1 oz.)
- 1 7 oz. can green chilis
- 1 15 oz. can fire roasted tomatoes with liquid
I’m always looking for new Instant Pot chicken recipes. It can be tough to find something that my whole family likes, but this soup is definitely a winner. Just ask my kids!
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If you’re looking for other easy recipes, don’t miss my popular turkey stuffed peppers and my famous slow cooker cheesy potato soup!
My Instant Pot spaghetti is also a crowd FAVORITE!
Crock Pot Chicken Taco Soup Conversion
Want to make this chicken taco soup in your Crock Pot?
I recommend putting all the ingredients into your slow cooker and then cooking on low for 5 hours. At that time, remove the chicken breast and shred. Return to the pot and enjoy with your favorite toppings.
If you don’t have an Instant Pot yet, what are you waiting for? My Instant Pot has really revolutionized the way I prepare meals for my family. Here’s the exact pot I use.
I hope you’ll add my easy Instant Pot taco soup recipe into your weekly meal plan. Also, don’t miss our fun Instant Pot Chicken Taco Soup tutorial video below.
More Electric Pressure Cooker Chicken Recipes
- Pressure Cooker Chicken Orzo Soup
- Pressure Cooker Pulled Chicken
- Instant Pot White Bean Soup
- Instant Pot Spaghetti
- Instant Pot Pot Roast
- Cowboy Caviar
- Hamburger Soup
Instant Pot Chicken Taco Soup
Ingredients
- 2 chicken breasts
- 1 15 oz. can of sweet corn with liquid
- 1 15 oz. can black beans drained and rinsed
- 1 large onion diced
- 2 tablespoons tomato paste
- 32 oz. low sodium chicken broth
- 1 packet taco seasoning 1 oz.
- 1 7 oz. can green chilis
- 1 15 oz. can fire roasted tomatoes with liquid
Instructions
- Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.
- Pressure cook on high pressure for 15 minutes, then QR (quick release)
- Once the pressure is released, carefully take off the lid and remove chicken breasts. Shred chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro. I had mine with just a little cheese and cilantro to keep it light!
Video
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Love this recipe! This is the second time I’ve made it. It’s so easy and comes together quickly. I used organic products where I could. Chicken, tomatoes, homegrown corn from my garden. I also used my own blend of taco seasoning. So darn good…and healthy!!
Great recipe! Didn’t have chicken breast so subbed in a bag of frozen stir fry veggies and pressure cooked for only 4 min. Since I didn’t have a packet of taco seasoning, I just made my own. I also halved the amount of green chili peppers to reduce spice level for my toddler. If you don’t enjoy any spice at all, I’d recommend reducing chilis even further or avoiding altogether. Served with cilantro, sour cream and shredded cheese. Everyone enjoyed it and it was super easy to make and modify!