Name: Instant Pot Chicken Taco Soup
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
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.

Recipe

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This Instant Pot Chicken Taco Soup recipe is hearty, filling, and the ultimate healthy comfort food meal.

This chicken taco soup is everything you love about taco night without the work and 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 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 in the Instant Pot.

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 chicken thighs or swap them for 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

Only three easy steps between you and this delicious Instant Pot chicken taco soup:

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.

Top: Ingredients laid out, including chicken breasts, beans, corn, tomatoes, salsa, spices, broth, sour cream, avocado, and cilantro.
Bottom left: Chicken breasts and all ingredients added to the Instant Pot before cooking.
Bottom right: The cooked soup stirred, with shredded chicken, corn, beans, and tomatoes visible.

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

I know you and your Instant Pot are waiting for more epic soups like this one, so 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. You’ll want to try them all!

Instant Pot Chicken Taco Soup

Servings: 6

Prep Time: 3

Cook Time: 25

Total Time: 28

This Instant Pot Chicken Taco Soup recipe is hearty, filling, and the ultimate healthy comfort food meal.

5 from 16 votes

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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.