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 make this recipe often. Absolutely love it!
Wonderful recipe! I use it all the time. I sub chicken thighs for chicken breasts and use a cup more of the chicken broth for extra soup. It comes together so quickly and is absolutely delicious!
What are you calling hot pepper sauce? Is it like Texas Pete?
Yes, I use Cholula but Texas Pete is a good one too 🙂
Has anyone tried hamburger instead of chicken?
I just made it with ground turkey. During the sauté process, I cooked the meat and only pressure cooked for 10 min instead. It’s delicious!
HOLY SMACK YOUR LIPS, TWO SPOONS UP!!This recipe was very good. Decided to try it because it was cold out today and wanted something warm and quick to make. We were not disappointed at all. This one is going on the list of repeats! Filling and very tasty, can’t wait to have left overs tomorrow!! Thanks for sharing!! Now, to undo the button on my pants….
Love this Recipe. Been making it for over six months now and it’s still one of our favorites. It’s so easy to make and you can doctorate up in the easiest of ways. Superb find, thanks for sharing
If it is in a 1pqt IP how long do I cook it? I feel like I should increase the time a little.
Sorry 10qt IP.
I make this at least twice a week! My boyfriend I love it, especially during our current sub below normal cold temps through the west coast of BC. I’ve made this with both chicken (chicken broth) and ground meat (beef broth) and both ways are bomb. We don’t have an IP so I prepare everything in a large cooking pot/soup pot, bring to boil then simmer on the stove top 20 minutes with no lid. I also replace the salsa with salsa verde due to personal preference. Thanks for the awesome recipe. 🙂
I make this soup on the stove the day after I make chicken street tacos in the instant pot. I use the leftover shredded chicken in the salsa sauce that I cook it in and then follow the recipe above on the stove. Love it.
Can this soup be froze? If so how would you suggest doing it?
Hi! Yes, you can freeze it. After it has been cooked, let it cool completely then store in a freezer bag/container for up to 3 months. Thaw in the fridge overnight before you reheat it.