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Instant Pot Chicken Taco Soup
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4.63 from 8 votes

Instant Pot Chicken Taco Soup

A quick, flavorful Instant Pot Chicken Taco Soup recipe
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken taco soup, instant pot chicken taco soup, instant pot chicken taco soup recipe
Servings: 6 people
Calories: 282kcal
Author: Rachael

Ingredients

  • 6 cups chicken stock
  • 1 yellow onion diced
  • 1 can diced tomatoes 14.5 ounces
  • 1 Tbs minced garlic
  • 1.5 pounds chicken breasts or tenderloins
  • 1 cup Salsa
  • 1 4 oz. can Diced Green Chiles
  • 1 package 1.25 ounces Taco Seasoning Mix
  • 1 Tbs cumin
  • 1 Tbs garlic powder
  • ¼ cup Green Taco Sauce
  • 1 can black beans drained and rinsed (14.5 ounce can)
  • 1 can sweet kernel corn drained and rinsed (15.25 ounces)

Garnish

  • Limes
  • Cheese
  • Sour Cream
  • Chips

Instructions

Instant Pot Instructions

  • Add the chicken stock, onions, tomatoes and garlic to the pot.
  • Place the chicken breasts on top, and add the salsa, green chiles, seasoning mix, and spices on top of that.
  • Last, add the drained and rinsed black beans and corn on top, and do not stir.
  • Place the lid on, lock it, and cook the mixture on manual high pressure for 7 minutes.
  • Let the pressure release naturally for about 10 minutes, then quick release the rest, using the release lever.
  • When the pot has depressurized, and you can remove the lid, remove the chicken and shred it with two forks.
  • Add it back into the pot, stir
  • Serve garnished with your favorite chicken taco soup toppers

Crock Pot Instructions

  • Add the chicken stock, onions, tomatoes and garlic to the crock.
  • Place the chicken breasts on top, and add the salsa, green chiles, seasoning mix, and spices on top of that.
  • Last, add the drained and rinsed black beans and corn on top, and do not stir.
  • Place the lid on, lock it, and cook on high for 3 hours.
  • After 3 hours, remove the lid, remove the chicken and shred it with two forks.
  • Add it back into the crock pot, and stir everything together.
  • Cook on high for another 2 hours and up to 3.
  • Serve garnished with your favorite chicken taco soup toppers

Notes

Note: It will take several minutes for the instant pot to build pressure because it is very full

Nutrition

Calories: 282kcal | Carbohydrates: 23g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 961mg | Potassium: 998mg | Fiber: 2g | Sugar: 8g | Vitamin A: 335IU | Vitamin C: 13.6mg | Calcium: 63mg | Iron: 2.6mg