Chicken Taco Soup Instant Pot
Chicken Taco Soup Instant Pot is the ultimate comfort meal for busy nights. Packed with chicken, black beans, corn, and bold taco spices, it's fast, hearty, and satisfying — all in under 30 minutes.
Equipment
- Instant Pot
- Ladle
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion chopped
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup frozen corn
- 1 can black beans drained (15 oz)
- 1 can diced tomatoes with green chiles 15 oz can
- 3 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- salt and pepper to taste
Optional Toppings
- crushed tortilla chips
- shredded cheese
- sour cream
- avocado slices
Instructions
- Turn the Instant Pot to “Sauté.” Heat olive oil and cook onion, bell pepper, and garlic for 3–4 minutes until softened.
- Add chicken breasts, diced tomatoes, corn, black beans, taco seasoning, and chicken broth. Stir gently to combine.
- Close the lid and set to “Pressure Cook” or “Manual” for 15 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Remove chicken, shred with two forks, then return to the pot. Stir and let sit for 5 minutes to blend flavors.
- Serve hot with your choice of toppings like tortilla chips, cheese, avocado, or sour cream.
Notes
Use rotisserie chicken for a faster version — just skip pressure cooking and stir it in after the sauté step. For smoky flavor, add chipotle powder or fire-roasted tomatoes. Freezes well for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 28gFat: 12gSaturated Fat: 2gCholesterol: 65mgSodium: 780mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 950IUVitamin C: 35mgCalcium: 60mgIron: 3.5mg
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