Instant Pot Taco Chicken Soup – My family’s favorite Instant Pot soup that is packed full of mouthwatering taco flavor!  A savory broth filled with chicken, beans, corn, and salsa.  Ready in 30 minutes!

Chicken Taco Instant Pot Soup

Well, you guys are officially getting a double whammy of Instant Pot this week.  I just posted my Instant Pot Mac and Cheese on Monday, and here we are again, but with a quick and comforting soup!

We had a crazy snowstorm move through this week and soup was necessary.  This chicken soup is so amazing, and you can really customize it with extra hot sauce, taco seasoning, or even a little cayenne if you like it really spicy.

Probably my favorite thing about this soup is that it’s so quick.  I keep mentioning in every IP post that I put up that I have become obsessed, it’s true!  I love that pot so much.  I love that I can cook everything all at once so fast, and this totally tastes like it simmered for hours.

Instant Pot chicken taco soup

If you haven’t yet, definitely check out my Instant Pot Spaghetti, it’s gotten rave reviews!  Not too shabby considering that was my first IP recipe, right?  These Instant Pot Country Style Ribs and my Instant Pot Beef Stew have also been reader favorites!

How to Make Instant Pot Taco Chicken Soup:

  • While this soup is amazingly easy to make, there is one tip in particular that I think is super important.  You will first saute your onions and garlic.  Once they are soft, you want to deglaze the bottom of the pot with a bit of your chicken stock.
  • Whether you are cooking meat or soup, it’s especially important to deglaze your pot, so that you don’t get the “burn” notice while your food is cooking.
  • To do this, simply pour a small amount of broth into the bottom of the pot.  Use a wooden spoon to stir and “scrape up” any brown bits that are on the bottom of the pot.  Then, you can add the rest of your broth and remaining ingredients and you are set to go!

Instant Pot chicken soup with taco flavor

Enjoy!

~Nichole

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4.98 from 69 votes

Instant Pot Taco Chicken Soup

Instant Pot Taco Chicken Soup - My family's favorite Instant Pot soup that is packed full of mouthwatering taco flavor!  A savory broth filled with chicken, beans, corn, and salsa.  Ready in 30 minutes!
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings 4

Ingredients 

Instructions 

  • Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute.
  • Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
  • Turn the instant pot off.
  • Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.
  • Place the lid on the instant pot and set the pressure valve to sealing.
  • Turn the instant pot to manual, high pressure, for 20 minutes.  Quick release the pressure (NOTE:  If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.) 
  • Use two forks to shred the chicken and stir the soup well. Serve immediately with chips, cheese, and sour cream.

Notes

NOTE:  I do not include time for the pot to come to pressure in this recipe.  For me, it only took a couple of minutes.  It is not included due to the fact that this seems to vary based on which pot you have.

Nutrition

Calories: 197kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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112 Comments

  1. 5 stars
    Made this tonight. Husband gave me ‘the look’ when I told him what was for dinner. I said ‘please, give it a chance’. He ended up loving it and had seconds! Everyone loved it. It’s definitely a keeper!!

  2. 4 stars
    We make this in the fall and winter. I often double amount of chicken and add more veggies, chopped kale,spinach, etc. Can even add quinoa blend !!!! Add black bean chips from Costco. It is a great recipe to make enough to share with friends ! Add extra broth to leftovers as it seems to thicken on us in fridge for leftovers.

  3. 5 stars
    Love this recipe – it tastes great, easy to make, and healthy! I’ve made it multiple times and appreciate that it uses pantry staples.

  4. 5 stars
    I’ve estimated calories in all the ingredients which went into the pot. The recipe produced about 12 cups of soup. i.e. hall of my 6 qt IP. The 197 calories per serving seem to apply to a one cup serving. The number of servings at 297/serving should be 12 not 4.

  5. 5 stars
    My kids were determined to not like this recipe. I think they shocked themselves by wanting multiple bowls. They loved it!

  6. This looks delicious and now that it’s cooling off again I can’t wait to try it. Thinking I may add some jalapenos