Our Instant Pot chicken taco soup is a healthy pressure cooker recipe made with tender shredded chicken breast, veggies, and all the right seasonings. This soup will be your new favorite Instant Pot recipe!
This Instant Pot Taco Soup is a colorful, flavorful soup the entire family will love! It’s all the great taste of tacos in a hearty and satisfying soup.
INSTANT POT TACO SOUP RECIPE
Y’all, this is why I LOVE my Instant Pot. This easy Instant Pot taco soup is perfect for feeding my hungry family. It comes together so quickly using a few basic pantry ingredients.
If you love Taco Tuesdays but still want some variety, this Instant Pot Taco Soup is a great recipe to add to your menu during cold weather. It’s also a great potluck recipe and is an easy, affordable way to feed a crowd.
2 chicken breasts
1 15 oz. can of sweet corn with liquid
1 15 oz. can black beans, drained and rinsed
1 large onion, diced
2 tablespoons tomato paste
32 oz. low sodium chicken broth
1 packet taco seasoning (1 oz.)
1 7 oz. can green chilis
1 15 oz. can fire roasted tomatoes with liquid
Place all ingredients in the Instant Pot and give it a little stir to combine. Lock the lid and make sure your valve is set to sealing position.
Pressure cook on high pressure for 15 minutes, then QR (quick release)
Once the pressure is released, carefully take off the lid and remove chicken breasts. Shred chicken and then return to the pot. Serve hot with with your favorite toppings like shredded cheese, sour cream, fresh avocado, or cilantro. I had mine with just a little cheese and cilantro to keep it light!