Instant Pot Chicken Taco Soup is an easy and delicious soup recipe that takes 5 minutes to prep and is perfect for a busy weekday! This is a family favorite that we have every other week because everyone loves it so much!
If you’re looking for an easy weeknight dinner that your whole family will love, well, this is IT. This Instant Pot Chicken Taco Soup is seriously the ultimate low prep, dump and cook instant pot soup recipe!
As you may know, we are in the middle of a major kitchen renovation, meaning our entire kitchen is out of commission. I’ve been using tons of freezer meals, one-dish meals, and Instant Pot recipes, like this one.
If you’ve ever gone through a kitchen renovation, you know that the less prep, the better. More prep means more dishes to clean and I’m just really sick of carrying all of my dirty dishes to the basement to be washed. Which is why this recipe for Instant Pot Chicken Taco Soup is a life saver.
The entire recipe requires ZERO chopping. None at all! It’s basically a dump-and-set recipe and the ingredients are super simple and many pantry ingredients!
Chicken Breasts – boneless skinless chicken breasts are used in this recipe. You can use fresh or frozen chicken breasts – both will work!
Frozen Corn – I prefer using frozen corn over canned as I prefer the texture and taste, but either will work. Corn adds a bit of sweetness and bulks up the soup.
Black Beans and Pinto Beans – black beans and pinto beans add flavor and texture to this soup, along with a dose of fiber!
Salsa – salsa gives this soup a ton of flavor and also allows some variation! If you like things spicier, use medium or hot salsa. Definitely use mild salsa if you don’t like spice. In addition, you can use fresh refrigerated salsa or jarred salsa, and any variety that you like, really!
Tomato Sauce – tomato sauce thickens the broth a little bit and adds some acidity to the soup.
Taco Seasoning – a packet of taco seasoning adds the classic taco flavor. You can use homemade taco seasoning, too.
Chicken Broth – chicken broth, chicken stock, or chicken bouillon all work for the broth base of this soup! If you use bouillon, add 1 teaspoon per cup of water.
Okay, seriously? This recipe could not be easier.
Add everything to the Instant Pot. You dump it all – the chicken, corn, black beans, pinto beans, salsa, tomato sauce, and broth – in the Instant Pot. Give it a little stir.
Cook. Cook the chicken taco soup cook it on high pressure for 20 minutes. So, so easy! Let the pressure release naturally for 10 minutes and then completely release the pressure.
Shred the chicken. Remove the chicken breasts from the Instant Pot and shred with a couple of forks. Return the shredded chicken back to the Instant Pot. Season with salt and pepper, as desired.
Serve. I loved serving our Chicken Taco Soup topped with allllll the things. I’m talking cheese, sour cream, green onions, avocado, lime wedges, fresh cilantro, and crushed tortilla chips. So good!
Swap the meat. You can easily use ground chicken, ground beef, or ground turkey in this recipe. Simply brown the ground meat on the saute function of the Instant Pot first, in a little bit of olive oil.
Use different beans. If you happen to have different beans in your pantry, you can likely use them! I think kidney beans, cannellini beans, and Northern beans would all work well.
Storage. Store leftover soup in an airtight container in the fridge for 3-4 days. This soup is great for leftovers.
Slow Cooker Instructions: you can definitely make this soup in the slow cooker, too. Simply add all of the ingredients to a slow cooker and cook on low for 8 hours or high for 3-4 hours.
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