Skip to Content

Instant Pot Chicken Taco Soup

Thanks for sharing!

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

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

healthy taco soup in a bowl.
Healthy bowl of chicken taco soup

Love making soup in the Instant Pot? Try my Instant Pot Potato Kale Soup and my Instant Pot 15 Bean and Ham Soup.

This Instant Pot 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.

What Are Good Toppings For Taco Soup?

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

bowl of taco soup with a spoon.
Delicious bowl of 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.

Ingredients

instant pot chicken taco soup ingredients.
Instant Pot chicken taco soup ingredients

How To Make This Recipe

six image process making instant pot chicken taco soup.
Instant Pot chicken taco soup process

Step 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.

Step 2:

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

Step 3:

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

Step 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.

Step 5:

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

Enjoy warm with your choice of toppings!

taco soup on a spoon.
Taco soup ready to eat

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.

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

Yield: 6 Servings

Instant Pot Chicken Taco Soup

bowl of taco soup with a spoon.

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 ounces white chili beans
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can canned corn, drained
  • 14.5 ounce can petite diced tomatoes
  • 10 ounce can diced tomatoes and green chilies
  • 32 ounces chicken broth
  • 1 1/4 pounds frozen chicken breast
  • 2 tablespoons 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°. If it is not at least 165°, 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 Instant Pot Recipes You’ll Love

Ham and Green Split Pea Soup

Creamy Taco Soup

signature

Jacque Hastert

Monday 23rd of November 2020

Soup in my instant pot is a new fall favorite of mine. I love how quickly this chicken taco soup comes together and how flavorful it truly is.

Katie

Monday 23rd of November 2020

Looks delicious! Can't wait to try this.

Michelle

Monday 23rd of November 2020

Love, love, LOVE how easy and cheap this is to make!

Shanna

Monday 23rd of November 2020

Had this for dinner last night and it was delicious. Thanks for sharing.

Skip to Recipe