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Instant Pot Chicken Taco Soup

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Instant Pot chicken taco soup is an easy soup recipe for a family dinner. Easy ingredients and made quick in the Instant Pot.

Instant Pot Chicken Taco Soup

This chicken taco soup is perfect for a quick and easy weeknight meal. It’s made with several pantry ingredients, including canned beans, corn, tomatoes and taco seasoning. Also making this a relatively inexpensive meal.

Now that the scorching summer heat seems to be behind us, I’ve been enjoying soups more and more.

Instant Pot Chicken Taco Soup

What are good toppings for taco soup?

Nonfat sour cream, low fat shredded Mexican cheese, tortilla chips are a few favorites.

Instant Pot Chicken Taco Soup

Why you’ll love this recipe

  • Easy ingredients
  • Makes a great family meal
  • Cooks quickly in the Instant Pot
  • Perfect for soup season
Instant Pot Chicken Taco Soup

Ingredients

What you’ll need to make this recipe.

  • White chili beans
  • Corn
  • Black beans
  • Chicken broth
  • Diced tomatoes and green chiles
  • Petite tomatoes
  • Frozen chicken breast
  • Taco seasoning
Instant Pot Chicken Taco Soup

How to make this recipe

1 – Add the white chili beans, black beans, corn, petite diced tomatoes and tomatoes with green chilies, chicken broth, frozen chicken breast and taco seasoning to your instant pot.

Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup

2 – Place lid on top, latch into place and turn valve to the seal position. Cook on high pressure for 15 minutes.

3 – Once your instant pot beeps, allow pot to naturally release the steam for about 10 minutes. Then quick release the remaining steam.

4 – Once pressure is fully released, carefully remove the lid. Take out your chicken breasts and use a meat thermometer to make sure your chicken is at least 165 degrees. If it is not at least 165 degrees, place it back in your pot and set the time for 2 mins.

5 – Using two forks, shred your chicken then place it back in your pot and give it a good stir.

Instant Pot Chicken Taco Soup

Enjoy warm with your choice of toppings!

Instant Pot Chicken Taco Soup

How do I store my leftover taco soup?

Placed the cooled soup in an airtight container and store in the refrigerator for up to 3 days.

Can I freeze taco soup?

Yes! Place the soup in a covered airtight container or heavy-duty freezer bag. Properly stored, the soup will be good for up to 6 months.

Instant Pot Chicken Taco Soup

Please Note

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (approximately 2 cups): 310

Yield: 6 Servings

Instant Pot Chicken Taco Soup

chicken taco soup in a white bowl with a spoon close up

Instant Pot chicken taco soup is an easy soup recipe for a family dinner. Easy ingredients and made quick in the Instant Pot.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 15.5 oz white chili beans
  • 15 oz black beans, drained and rinsed
  • 15 oz canned corn, drained
  • 14.5 oz petite diced tomatoes
  • 10 oz diced tomatoes and green chilies
  • 32 oz chicken broth
  • 1 1/4 lbs frozen chicken breast
  • 2 tbsp taco seasoning

Instructions

  1. Add the white chili beans, black beans, corn, petite diced tomatoes, tomatoes with green chilies, chicken broth, frozen chicken breast and taco seasoning to your instant pot.
  2. Place lid on top, latch into place and turn valve to the seal position. Cook on high pressure for 15 minutes.
  3. Once the Instant Pot beeps, allow pot to naturally release the steam for about 10 minutes. Then quick release the remaining steam.
  4. Once pressure is fully released, carefully remove the lid. Take out chicken breasts and use a meat thermometer to make sure chicken is at least 165 degrees. If it is not at least 165 degrees, place it back in your pot and set the time for 2 mins.
  5. Using two forks, shred your chicken then place it back in your pot and give it a good stir.
  6. Enjoy warm with your choice of toppings!

Notes

  • The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn't actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 310Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 46mgSodium: 1811mgCarbohydrates: 41gFiber: 10gSugar: 6gProtein: 30g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Other recipes you’ll love

15 Bean and Ham Soup

Ham and Green Split Pea Soup

Potato and Kale Soup

Chicken Noodle Soup

Creamy Taco Soup

I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

Instant Pot Chicken Taco Soup pin

Enjoy!

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