Instant Pot Chicken Taco Soup

If you are looking for a fresh and flavor-packed soup this week, I have you covered. This Instant Pot Chicken Taco Soup is not only full of fresh ingredients, but it is packed full of flavor. It’s even an easy instant pot recipes. You are going to want to make this one over and over again!

Have you started using your Instant Pot yet? I don’t know about you, but I am in love with this new kitchen gadget. Not only is it easy to use, but the meals always turn out amazing.

Why I love my Instant Pot!

I must admit that I wasn’t too sold on the Instant Pot when I first received it. Why? I was worried with all of the buttons and numbers I would blow something up and tear a hole in my ceiling. Fast forward several months later and it is one of my favorite kitchen gadgets of all time.

About Instant Pot Chicken Taco Soup

I have always had a ton of delicious soup recipes and it has been fun converting them over the last year to the Instant Pot settings.  I must admit I was shocked at how delicious everything turned out and how easy everything was to make. This Instant Pot Chicken Taco Soup is no exception.

I love how simple the Instant Pot has made cooking in the kitchen. I was able to take one of my all time favorite soups and kick it up a notch (in my opinion) by saving the time and energy I would have normally put into it. The bad news on “easier” usually means you are sacrificing something.  Not with this recipe!

Instant Pot Chicken Taco Soup Recipe

This Instant Pot Chicken Taco Soup will be an instant family favorite! Chicken full of fresh vegetables and loaded with flavor.

Ingredients:

• 1/2 pound boneless/skinless chicken breasts
• 1 onion finely chopped
• 1 medium green bell pepper finely chopped
• 1/4 cup chopped green onion
• 1 28oz can diced tomatoes
• 1 10 oz can of corn
• 1 10 oz can of black beans
• 1 cup water
• 2 tsp chili powder
• 1 4oz can chopped green chilis
• 1/4 cup dried cilantro
• 1 tbsp olive oil

Instructions:

1. Press the Saute button on the Instant Pot and heat oil. Add onion and bell pepper and saute until translucent. Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
2. Add chicken, chili powder, corn, black beans, green onions, green chilis, and 1/4 cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
3. Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.

I can’t wait to hear back from you on what you think! Check out these other delicious Instant Pot Recipes on Pinkwhen.com.

SEE ALSO:

Instant Pot Roast Recipe

Instant Pot Hawaiian Chicken

Slow Cooker Chicken Taco Soup Recipe

Instant Pot Chicken Tacos Recipe

Skillet Beef and Bean Taco Casserole

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5 from 2 votes

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Instant Pot Chicken Taco Soup

Delicious and easy Instant Pot Chicken Taco Soup Recipe

Course Instant Pot Chicken Taco Soup

Cuisine American

Keyword instant pot chicken taco soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 381 kcal

Author Jennifer West

Ingredients

• 1/2 pound boneless/skinless chicken breasts
• 1 onion finely chopped
• 1 medium green bell pepper finely chopped
• 1/4 cup chopped green onion
• 1 28 oz can diced tomatoes
• 1 10 oz can of corn
• 1 10 oz can of black beans
• 1 cup water
• 2 tsp chili powder
• 1 4 oz can chopped green chilis
• 1/4 cup dried cilantro
• 1 tbsp olive oil

Instructions

1. Instructions:
2. Press the Saute button on the Instant Pot and heat oil. Add onion and bell pepper and saute until translucent. Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
3. Add chicken, chili powder, corn, black beans, green onions, green chilis, and 1/4 cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
4. Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.

Nutrition Facts

Instant Pot Chicken Taco Soup

Amount Per Serving

Calories 381 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 36mg 12%

Sodium 538mg 22%

Potassium 1839mg 53%

Total Carbohydrates 58g 19%

Dietary Fiber 15g 60%

Sugars 12g

Protein 27g 54%

Vitamin A 38%

Vitamin C 168.8%

Calcium 29%

Iron 60.9%

* Percent Daily Values are based on a 2000 calorie diet.