Our Instant chicken and taco soup is a healthy pressure cooker recipe made with grated chicken breast, vegetables and all the right seasonings. This soup will be your new favorite instant pot recipe!
Instant Pot Taco Soup Recipe
This is why I LOVE my instant pot. This easy Instant Pot taco soup is perfect for feeding my hungry family. It collects so quickly using a few basic ingredients from the pantry. Here's what you'll need to make my pressure cooker taco soup.
2 chicken breasts1 15 oz. can of sweet corn with liquid1 15 oz. can of black beans, drained and rinsed 1 large onion, diced 2 tablespoons tomato paste 32 oz. low sodium chicken broth 1 sachet low sodium taco seasoning (1 oz) 1 7 oz. can green peppers1 15 oz. can cook roasted tomatoes with liquid
I'm always looking for new Instant Pot chicken recipes. It can be difficult to find something my whole family likes, but this soup definitely wins. Ask my children!
If you're looking for other easy recipes, don't miss my popular turkey stuffed peppers and my famous slow cooker cheese potato soup!
My Instant Pot spaghetti is also a FAVORITE crowd!
Crock Pot Chicken Taco Soup Conversion
Want to make this taco chicken soup in your Crock Pot?
I recommend putting all the ingredients in your slow cooker and then cooking at low temperature for 5 hours. At this time, remove the chicken breast and grate. Return to the pot and enjoy with your favorite garnishes.
If you don't have an instant pot yet, what are you waiting for? My Instant Pot has really revolutionized the way I prepare meals for my family. Here is the exact pot I am using.
I hope you will add my Easy Instant Pot taco soup recipe to your weekly meal plan. Also, don't miss our fun educational video on Instant Pot Chicken Taco Soup.
More chicken recipes in the electric pressure cooker
2 chicken breasts
1 15 oz. can of sweet corn with liquid
1 15 oz. can of black beans, drained and rinsed
1 large onion, diced
2 tablespoons tomato paste
32 oz. low sodium chicken broth
1 sachet of taco seasoning (1 oz)
1 7 oz. can green peppers
1 15 oz. can cook roasted tomatoes with liquid
Place all ingredients in the instant pan and stir gently to combine. Lock the cover and make sure your valve is set to the sealing position.
Cook at high pressure for 15 minutes, then QR (quick release)
When the pressure is released, carefully remove the cover and remove the chicken breasts. Shred the chicken and return to the pan. Serve hot with your favorite toppings like grated cheese, sour cream, fresh avocado or cilantro. I had mine with just a little cheese and cilantro to keep it light!
Portion: 1 bowl
Quantity per serving:
calories: 228 Total fat: 3g Saturated fat: 1g Trans fat: 0g Unsaturated fats: 2g Cholesterol: 26mg Sodium: 553 mg Carbohydrates: 34g Carbohydrates: 0g Fiber: 8g Sugar: 7g Sugar alcohols: 0g Protein: 20g