Instant Pot Chicken Taco Soup
Instant Pot Chicken Taco Soup is the ultimate weeknight comfort meal—warm, zesty, and ready in just 30 minutes! It combines tender chicken, beans, corn, and taco spices in one hearty bowl of goodness.
Equipment
- Instant Pot
- Wooden Spoon
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts
- 1 can black beans 15 oz, drained and rinsed
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 15 oz
- 3 cups low-sodium chicken broth
- 1 packet taco seasoning or homemade blend
- 1 tsp chili powder
- salt and pepper to taste
- 1 lime juice of 1 lime
Optional Toppings
- shredded cheese optional
- sour cream optional
- cilantro optional
- avocado optional
- tortilla strips optional
Instructions
- Set your Instant Pot to Sauté mode and heat the olive oil. Add onion and garlic; sauté until fragrant, about 2–3 minutes.
- Add the chicken breasts, black beans, corn, diced tomatoes, chicken broth, taco seasoning, chili powder, salt, and pepper. Stir well.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
- Allow a natural release for 10 minutes, then perform a quick release for the remaining pressure.
- Remove the chicken, shred it using two forks, and return it to the pot. Stir in lime juice for a bright finish.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
For extra creaminess, stir in cream cheese or Greek yogurt after pressure cooking. To make ahead, store in freezer-safe containers and reheat with a splash of broth.
Nutrition
Calories: 280kcalCarbohydrates: 24gProtein: 26gFat: 10gSaturated Fat: 2gCholesterol: 55mgSodium: 650mgPotassium: 580mgFiber: 6gSugar: 4gVitamin A: 450IUVitamin C: 10mgCalcium: 60mgIron: 2.2mg
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