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 with chicken, beans, corn, and other yummy vegetables. And the best part? It’s made in just 30 minutes.
Have you started using your Instant Pot yet? I don’t know about you, but I am in love with this gadget. Not only is it easy to use, but the meals always turn out amazing. One of my favorites to make is this yummy Taco Soup and this delicious Instant Pot Beef Tips and Rice recipe.
I must admit that I wasn’t sold on the Instant Pot when I first received it. Why? I was worried about all of the buttons and numbers that I would blow something up and tear a hole in my ceiling. (I really was scared!) Fast forward several months later and it is one of my favorite kitchen gadgets of all time.
What do I love about the Instant Pot? It makes quick work out of dinner and saves me precious time. In fact, I have an Instant Pot cheatsheet you can grab for free if you are new to using the Instant Pot.
How to Make 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.
Before we dive into the recipe let’s go over a few things to make this the best chicken taco soup ever:
- Sautéing the onion and bell pepper before making the soup is key. It really does add another level of flavor to this recipe.
- Make sure to deglaze the Instant Pot before cooking the soup. You don’t want any error notices popping up in the middle of cooking.
- Consider making a larger batch so you can freeze any leftovers for future easy dinners.
What Ingredients do I need to make Instant Pot Chicken Taco Soup?
This Instant Pot Chicken Taco Soup will be an instant family favorite. It’s full of fresh vegetables and loaded with flavor. Here is what you will need:
Ingredients:
- boneless/skinless chicken breasts
- onion finely chopped
- medium green bell pepper finely chopped
- chopped green onion
- diced tomatoes
- corn
- black beans
- water
- chili powder
- green chilis
- dried cilantro
- olive oil
Easy Instant Pot Chicken Taco Soup Instructions
- Press the Saute button on the Instant Pot and heat oil. This is where you will add onion and bell pepper and saute until translucent. Then add tomatoes, including the juice. Add water.
- Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
- Add chicken, chili powder, corn, black beans, green onions, green chilis, and 1/4 cup of cilantro. Make sure the sealing ring is secure and then place and lock the lid.
- Press the manual or pressure cook button and set the cook time for 15 minutes. When the 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.
- Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Of course, you can find all of these instructions below in my printable recipe card. Just hit the print button below the photo.
I can’t wait to hear back from you about what you think! Check out these other delicious recipes on Pinkwhen.com:
- 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
- Louisiana Style Crawfish Etouffee Recipe
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Instant Pot Chicken Taco Soup
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
- Instructions:
- 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.
- 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.
- Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Notes
- Sauté the onion and bell pepper to add extra flavor to the soup.
- Make sure to deglaze the bottom of the pot before you start to cook. You don't want any errors causing a delay in dinner.
- Consider doubling the batch to freeze for future easy, quick dinners.
Nutrition
Anything from an instant pot is my instant favorite meal!
Thank you for such an amazing recipe, such a perfectly bounded mix of flavors. This meal looks hearty and perfect for any event. All the love from Nepal! xoxo
super delicious!