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Chicken Taco Soup in a white bowl with sour cream and green onions on top
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5 from 3 votes

Instant Pot Chicken Taco Soup Recipe

 {Instant Pot} Pressure Cooker Chicken Taco Soup ~ Quick, Easy Homemade Taco Soup with Shredded Chicken! Warm Up with a Big Bowl of this Taco Soup Made in Your Pressure Cooker!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 216kcal
Author: Julie Evink


  • 1 lb boneless skinless chicken breasts
  • 1 14.5 oz can petite diced tomatoes
  • 1 15 oz can corn with diced peppers
  • 1 15 oz can black beans drained & rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 c. low sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • Tortilla Strips Sour Cream, Shredded Cheese, Avocado for Toppings


  • 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 15 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. 


Calories: 216kcal | Carbohydrates: 21g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 1243mg | Fiber: 8g | Sugar: 3g