Instant Pot Chicken Taco Soup

5 from 13 votes

Easy pressure cooker taco soup loaded with shredded chicken, taco seasonings, tomatoes and corn then topped with your favorite taco toppings!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 306kcal

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.