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.
super good! just wondering how you got to 197 calories per serving if the recipe makes 4 servings- the chicken, corn, and tomato sauce alone come to well over that.
If I have a 3 quart IP, should I use the same amount of ingredients or half them? Thanks for the awesome recipes!
I would half the recipe
Don’t job need to drain the beans and corn? I’m making this tonight and it looks delicious!
Or * do I need…? Typo…sorry!
I have made these probably a dozen times. I drain the vegetables and substitute Contadina diced with roasted garlic and herb tomatoes. It is always a hit!
What if I wanted to use canned (already cooked) chicken? How long should I sent IP for?!
The family gave this one a 10/10. I’ll definitely make this again – it’s going in the regular rotation. I followed the recipe exactly and it turned out awesome. We ate it with a little rice in the bowl and topped with cheese, sour cream, and crushed hint of lime tortilla chips. Next time we’ll add some diced avocado and maybe some cilantro too, but not because it needs it, we just like toppings! I used frozen chicken breasts and that caused it to take about 15-20 minutes to come up to pressure, but that’s okay because that’s why I got the IP – so I wouldn’t have to worry about taking meat out of the freezer all the time. There are only 3 of us, and we each ate probably 2 servings each because it was so good, and we still had over a quart for leftovers, so this is a great option to stock the freezer with extra meals. Tragically I forgot to put it in the fridge after it cooled and it stayed on the counter all night so I had to throw it away. So sad!
How long for frozen chicken breasts?
How much time would you add if you doubled this?
It will cook in the same amount of time, it will just take longer to come to pressure 🙂
Can you use chicken thighs?
Yes, boneless and skinless chicken thighs would be fine.
Can you please tell me if you drain the beans and corn first?
I do.
Very good! Made before and will again. Made no adjustments