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!
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Skip the pressure cooker, just spread leftover baked chicken. Incredibly easy, fast and DELICIOUS.
How long to cook if chicken is still kind of frozen? (I work full time in hospital pharmacy, busy mom and wife!) 😳
Consider adding potassium content to your nutritional information. I am on dialysis & can only have 2000 mg of potassium daily (half the RDA). And getting the RDA can be a challenge even if you’re perfectly healthy! Just a suggestion…
I have the same question someone else asked, but I didn’t see an answer.
I have leftover chicken which I’d like to use instead of the raw chicken breaststroke. Do you have an opinion as to whether I should pressurize it for the same time listed in your recipe? Thanks!
I have already reviewed this, but I just want to say: What a great recipe. We make our own taco seasoning, or get lazy and use store bought, and either way it is very tasty. Family of 8 now and no one dislikes it.
Yum! This was my first recipe in my new Instant Pot. I doubled the chicken to give us a heartier meal. Served with diced avocado, sour cream and shredded cheddar, and we crumbled some tortilla chips on top at the table. And next time I’d have some limes on hand to squeeze on after serving.
It was a hit with the whole family of 4. My kids say it’s a favorite already. And I’ve got just enough left to give them lunch tomorrow.
This chicken soup tasted different from others. Mostly better than others, I enjoyed it pretty much and loved it. Thanks for sharing such an amazing recipe for us
Another winner! My kids loved it and I loved how simple it was to make! Thanks!
Can I double this? Will that effect cook time?
Just wondering if you tried doubling it. I need to do the same!! 2 teenage boys have hollow legs lol
Can I use frozen corn instead of canned corn?
Absolutely!