Instant Pot Taco Soup is a dump and go soup that’s so easy to make and bursting with flavor. It’s the perfect easy soup recipe to warm up with on a cold winter night. Each bowl is full of shredded chicken, tomatoes, spices and topped with your favorite taco toppings!
Instant Pot Chicken Taco Soup is loaded with tender chicken, tomatoes, beans, and taco spices. It’s the perfect choice when you need a quick and comforting dinner recipe. Don’t forget the tortilla strips on top for a bit of crunch!
This is a perfect last-minute dinner. Ready in half an hour, this soup is perfect for those days when you don’t have time to plan ahead. But that’s not all! Here are a few more reasons this is sure to become a go-to recipe.
Why You’ll Love This Recipe
- It’s packed with flavor. Even though it only cooks for 15 minutes, you’ll get all the rich flavor of a Mexican tortilla soup that was cooked for hours.
- It’s high in protein. A combination of shredded chicken and beans keeps you feeling satisfied long after eating.
- This is as easy as it gets! Canned beans, tomatoes, and corn help your soup base come together in 10 minutes or less. And taco seasoning adds full flavor with minimal effort.
Ingredients for Taco Soup in Pressure Cooker
- Boneless skinless chicken breasts – Boneless chicken breasts cook along with the soup, adding home-cooked chicken soup flavor. Then they’re broken up into tender shreds.
- Chili beans – Canned chili beans bring color and creamy texture to this soup.
- Black beans – Black beans bring savory flavor and color contrast to the bean mixture.
- Taco seasoning – A packet of taco seasoning is your one stop shop for a ton of flavor without any guesswork.
- Diced tomatoes with green chiles – Diced tomatoes and green chilies bring a bit of acidity and mild spice to this soup. Don’t drain the juice, as it will add a lot of flavor to the soup.
- Chicken broth – Low-sodium chicken broth is the comforting base for taco soup.
- Tomato sauce – Pre-made tomato sauce contributes to the tangy broth.
- Corn – Canned whole corn kernels offer sweetness, texture, and color.
- Crunchy tortilla strips
- Shredded cheese
- Sour cream
- Green onions
How to Make Instant Pot Chicken Taco Soup
Combine all the ingredients in a pressure cooker, not including the toppings.
Close the Instant Pot lid. Make sure the pressure release valve is set to sealing.
Turn the pressure cooker to the manual setting and set it for 10 minutes.
Once the timer is up, carefully turn the quick-release on the pressure cooker.
Use tongs to remove the chicken from the Instant Pot (it will be super hot). Use two forks to shred all the chicken.
Return the chicken to the pressure cooker and stir to mix everything together.
Ladle the soup into serving bowls and top with your favorite toppings.
The best toppings for Instant Pot Chicken Taco Soup are up to your tastes, but here are some that my family loves:
- Tortilla strips
- Sour cream
- Shredded cheese
- Diced avocado
- Pickled jalapeños
- Diced red onion
- Your favorite hot sauce
- A squeeze of fresh lime juice
- Thinly sliced radishes
- Minced cilantro
Tips & Tricks
- Check to make sure the chicken is thoroughly cooked before shredding.
- It’s normal for your pressure cooker to make clicking or hissing noises as it builds pressure.
- If you’re new to using an Instant Pot, protect your hands from steam as you quick-release the valve on the pressure cooker. You can wear oven mitts or use a long wooden spoon to turn the valve.
- Ensure your pressure cooker isn’t underneath a cabinet when releasing the pressure valve.
- The quick release will take around 5 minutes to complete before the Instant Pot is ready to open.
Yes, this soup is a great freezer meal that you can make ahead. Let the soup cool most of the way before ladling it into airtight freezer containers or freezer bags. Only fill them ¾ full since the liquid will expand as it freezes.
This soup reheats wonderfully. It will be almost identical in texture once it’s reheated, even after freezing.
Absolutely! We even have a recipe for Homemade Taco Seasoning that you can whip up in minutes.
Use whatever beans you like in Chicken Taco Soup. You can use all black beans, all chili beans, or even kidney beans with great results.
Warm up with this easy Dump & Go soup recipe made in your Instant Pot! There’s so much flavor in this taco soup and it’s so easy to make!
More Easy Soup Recipes!
- Loaded with hamburger, vegetables, diced tomatoes and potatoes makes this Hamburger Soup full of flavor and filling.
- Comforting, filling and ready in 30 minutes makes this Chicken and Rice Soup perfect for busy nights.
- Love Stuffed Peppers? Then you will love this Stuffed Pepper Soup will all the flavors of the tradition version!
- Comforting, from scratch French Onion Soup is a delicious recipe perfect for cold winter months. This soup is topped with toasted warm baguettes topped with melted Gruyere cheese.
- 1 medium onion diced
- 1 can chili beans 16 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 can whole kernel corn 15 ounces, drained
- 8 ounces tomato sauce
- 2 cans diced tomatoes with green chiles undrained, 14.5 ounces each
- 4 cups low sodium chicken broth
- 1 package taco seasoning 1.25 ounces
- 1 pound boneless skinless chicken breasts
- Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions
- Combine all ingredients in pressure cooker except topping ingredients.
- Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
- When time is up carefully quick release the pressure cooker.
- Remove chicken and shred with two forks. Place back in pressure cooker and stir.
- Divide into soup bowls and top with any toppings of your preference.
- Use whatever beans you like in Chicken Taco Soup. You can use all black beans, all chili beans, or even kidney beans with great results.
- This soup reheats wonderfully. It will be almost identical in texture once it’s reheated, even after freezing.
- This soup is a great freezer meal that you can make ahead. Let the soup cool most of the way before ladling it into airtight freezer containers or freezer bags. Only fill them ¾ full since the liquid will expand as it freezes.