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!
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 Easy 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
- Baked Tortilla Strips
- Taco Rice
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
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
How do you know if these recipes are meant for the 6 qt or the 8 qt? Just got an IP 6 qt but finding out some recipes are too much liquid and therefore doesn’t pressurize. How do I know this ahead of time to avoid disappointment?
I use a 6 quart, so, all of my recipes will work in a 6 quart unless noted. Thanks! :)
I already have shredded chicken from another meal, do I still cook the remaining ingredients at 15 min or can I cook less since there is no raw chicken in there?
The best soup ever!! I used a can of rotel instead of the tomatoes/chilis but I’m sure either would be great!
Loved making this, super easy and very good
Thanks so much for commenting, Sarah! Glad you loved it!
Can you do this with frozen chicken breast? Or should it be thawed? Thanks!
What temperature do i put it on.
We loved this soup! Made it in slow cooker. I made it the second time to serve to our friends and they loved it too! I’m sending them the recipe. It’s so easy and delicious! Topped with sour cream, shredded cheese and tortilla chips.
This was so quick and easy to make. I doubled the beans and plan on using the spicy taco seasoning next time to give a bit of a kick. Picky husband even really like it.
I don’t have an instant pot, so I made this on the stove. I loved how fast and easy it was to make, and it has great flavor! We crumbled a few tortilla chips on top, with a dollop of sour cream an a sprig of cilantro. This recipe is a keeper!
Fantastic, Stephanie, glad you liked it!! :)
This was so easy and really tasty- thanks for sharing the recipe. I used pinto beans (because it’s what I had in the pantry) & it turned out great.
Hi Teresa, thanks for commenting! I’m sure pinto beans tasted great. The versatility of this soup is one of my favorite things about it! So glad you enjoyed it. :)
Just made this in my IP Duo last night. SO easy and delicious. Loving the low-cal too.