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!
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.
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!
Enjoy!
~Nichole
Be sure to check out our video for this recipe below and follow along with us on Facebook where we always share delicious food!
Instant Pot Taco Chicken Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion
- 1 Teaspoon Garlic Minced
- 1 1/2 Pounds Chicken Breasts
- 3 Cups Chicken Broth
- 1 Can Black Beans
- 1 Can Pinto Beans
- 1 Can Corn
- 1 15 Ounce Can Tomato Sauce
- 1 Cup Salsa
- 1 Packet Taco Seasoning
- 1 Teaspoon Hot Pepper Sauce, Optional
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this soup! Recently got my IP and love the ease and speed it gives me in the kitchen.
I’m thinking this soup would be great accompanied by some fresh cornbread or even hoecakes to shake it up a little.
I’ve made this chicken taco soup a couple times now and absolutely love how easy and delicious this is. Thank you!
Great soup. This is my second time making it. I sub the regular hot sauce and use salsa verde. I also buy a rotisserie chicken and put it in the soup at the end when it’s done.
Made this last night, everyone loved it! I didn’t sauté just added minced garlic and dehydrated minced onion flakes (didn’t have an onion on hand). Very tasty, eating leftovers right now!
Used mild salsa and no hot sauce. Drained corn, pinto and black beans from cans. Would go with medium salsa and perhaps the hot sauce next for the “kick”. Most of the time recipes go too hot but this one did not seem to. Looking at the soup the next day, there was plenty of stock so that nothing was needed to keep it as soup rather than stew. Next time I would still drain as I did, but make it slightly hotter for that “kick”. This is really good, and it’s a keeper.
Did you mean for the cans of beans to be drained? You did not designate as such. The soup was good, but I think it would have been better with the beans drained. Also, with my Instant Pot 20 minutes was not enough time to make the chicken shred able. Possible a 10 minute release time or a little longer cooking time. Otherwise the taste was good!
Making this this week. I used the lowerest calorie items I could find at the store and the calories per serving (4 servings) is closer to 500, without any toppings. Just for anyone’s reference 🙂
This was a HIT with my husband. He loved the Taco Soup that I have made in past, but this one was the best. I did not just have a can of corn, so I used frozen mixed veggies and I made pinto beans the day before (in my IP) just for this recipe, I wanted fresh not canned. As someone else mentioned, I too love that all the ingredients are what I already have in my pantry and usually have on hand all the time. 🙂 I also made a box of Red Lobster Garlic & Cheese biscuits, which paired well with it. This recipe has definitely gone in my IP Recipe notebook that I keep on hand. Save me time to search it on my Pinterest account..
This was amazing . I will definitely be making it again. We have plenty of leftovers to share with others.
Made this tonight for dinner and it was so delicious! I used two frozen chicken breasts and it was so easy to add them in frozen and they cooked perfectly. I garnished with Tex Mex cheese, tortilla chips, sour cream and diced avocado. This is going in my regular rotation. Thank you for the fantastic recipe.
I’m going to try this with frozen chicken tonight! did you find that the 20min was long enough for them to cook? Thanks!!