This Instant Pot chicken taco soup is everything you love about taco night without the work and is ready to serve in no time!
Easy Instant Pot Chicken Taco Soup
If you’re anything like me and always keep chicken on hand for quick weeknight meals, this Instant Pot chicken taco soup recipe will be a new keeper. It’s a version of my epic slow cooker chicken taco soup, but made in less than 25 minutes.
Not only does the pressure cooker cut down on time, but it's a hands-free recipe that practically cooks itself. If you forgot to thaw your chicken, don’t fret! Use one of my three methods to defrost chicken.
Ingredients
I make this soup with boneless, skinless chicken breasts; you can use thighs or swap in turkey. I also add mild salsa, canned black and pinto beans, canned or frozen corn, and petite diced tomatoes for a nice texture (regular diced tomatoes also work). Finally, this soup is not complete without taco seasoning and chicken broth.
How to Make Chicken Taco Soup in the Instant Pot
- Combine.
Add the thawed chicken to the bottom of the Instant Pot. Top with salsa, black beans, kidney beans, corn, tomatoes, taco seasoning, and chicken broth. - Apply pressure.
Place the lid on the Instant Pot and set the pressure valve to sealing. Press the manual button and pressure cook for 20 minutes. When done, do a quick release of the steam, making sure to wait until the pressure gauge drops back down and the lid is safe to open. - Shred.
Using 2 forks, shred the chicken breasts and stir into the soup.
How Long To Cook Soup in the Instant Pot
From start to finish, this taco soup takes about 20 minutes to be ready. I recommend keeping a meat thermometer handy to check for doneness before shredding the meat and serving. Chicken breasts’ internal temperature needs to reach that 165F mark (or 175F for dark meat like chicken thighs), just like cooking chicken in the oven or in a pan.
How to Freeze Taco Soup Leftovers
You can absolutely freeze the leftovers of this epic soup. First, wait until the soup has fully cooled down to room temperature. Then, ladle out the soup into an airtight container or zip bags. Frozen chicken taco soup is good for up to 3 months in your freezer. When you want to enjoy it, simply thaw, heat, and eat!
More Instant Pot Soup Recipes
This quick version of classic Minestrone Soup is one you need to try. This chicken and rice soup is also one of my favorites, as tasty as this chicken pot pie soup.
Instant Pot Chicken Taco Soup
Ingredients
- 1 cup mild salsa
- 1 lb boneless skinless chicken breasts
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can corn (1 cup frozen), rinsed and drained
- 15 ounce can petite diced tomatoes
- 3 tablespoons taco seasoning
- 2 cups low-sodium chicken broth
- Toppings: Sour cream, avocado, chopped cilantro.
Instructions
Prep:
- Pour half of the salsa into the bottom of the pot. Arrange the chicken breasts on top of the salsa, at the bottom of the instant pot. Top with the rest of the salsa, black beans, kidney beans, corn, tomatoes, taco seasoning, and chicken broth.
Cook:
- Put the lid on and seal the valve. Press the manual button and pressure cook on high for 20 minutes. It will take 6 to 8 minutes to come to pressure, then it will cook for 20.
- When the timer goes off, release the pressure by opening the valve.
- Using kitchen tongs, remove the chicken breasts onto a cutting board and shred them with two forks. Return them to the pot and combine the shredded chicken with the soup. You can also shred them inside the pot carefully so as not to burn yourself.
Serve:
- Ladle the soup into bowls and top with sour cream, avocado, and cilantro.
Storage:
- Once cooled, cover the pot with a silicone lid or transfer leftovers into an airtight container and refrigerate for up to 3 days.
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Estella says
I made this instant pot chicken taco soup last night and it was a winner! Super easy to make and very clear recipe. Will be making again.