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Instant Pot Chicken Taco Soup

This chicken taco soup feels warm, cozy, and super easy. It is one of those meals that makes you feel like a kitchen star even on a busy day.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts
  • 1 can black beans drained
  • 1 onion chopped
  • 1 can corn drained
  • 1 can diced tomatoes
  • 1 cup salsa
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt
  • pepper
Toppings:
  • cheese
  • tortilla chips
  • sour cream
  • cilantro
  • lime
  • avocado

Method
 

  1. Place the chicken in the Instant Pot. Add the beans, corn, tomatoes, salsa, broth, and seasonings. Mix gently.
  2. Close the lid and set the Instant Pot to High Pressure for 12 minutes.
  3. Do a quick release. Take out the chicken and shred it with two forks. Add it back into the pot.
  4. Stir the soup and taste it. Add more salt or spice if you want.
  5. Serve with your favorite toppings. Make your bowl fun and colorful.

Notes

Tips

  • Use frozen chicken if you forget to thaw it. Just add a few extra minutes.
  • Add more broth if you want a thinner soup.
  • Top with lots of chips if your kids love crunch.
  • Use mild salsa if you want less spice.
  • Make a big batch and save some for lunch the next day.

Variations

  • Swap chicken breasts for chicken thighs for a softer feel.
  • Make it vegetarian by skipping the chicken and adding more beans or veggies.
  • Add bell peppers or onions for extra color and flavor.
  • Add cooked rice or pasta if you want a thicker, heartier bowl.