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.

Pin this recipe for later!

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!

Email This Recipe?

Get this recipe emailed to your inbox + all of our latest delivered straight to you!

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!

Healthy Instant Pot Chicken Mexican Soup

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

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

Save This Recipe?

Enter your email and we’ll send it straight to you + get all our latest recipes.

Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Instant Pot

Keyword: healthy soup, Instant Pot Chicken Taco Soup, pressure cooker taco soup

Did you make this?

I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!

4.64 from 60 votes (50 ratings without comment)

28 Comments

Alyssa says:

at

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!