Instant Pot Chicken Taco Soup
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Instant Pot Chicken Taco Soup

An easy and quick recipe in the Instant Pot for Chicken Taco Soup!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: chicken taco soup recipe, instant pot chicken recipe, instant pot chicken taco soup
Servings: 6
Calories: 212.91kcal



  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can pinto beans, drained and rinsed
  • 2 cups frozen corn
  • 1 cup salsa
  • 1 15 ounce can tomato sauce
  • 1 packet taco seasoning
  • 3 cups chicken broth

For the toppings:

  • shredded cheese, diced avocado, diced green onions, sour cream, crushed tortilla chips


  • Place all of the ingredients, except for the toppings, in your Instant Pot/pressure cooker.
  • Secure the lid and pressure valve to closed.
  • Cook on high for 20 minutes.
  • Let the pressure naturally release for 10 minutes and then completely release.
  • Shred the chicken with two forks.
  • Serve topped with shredded cheese, diced avocado, diced green onions, sour cream, and crushed tortilla chips.
  • Enjoy!


Calories: 212.91kcal | Carbohydrates: 19.69g | Protein: 27.07g | Fat: 3.69g | Saturated Fat: 0.76g | Cholesterol: 72.58mg | Sodium: 1342.43mg | Potassium: 798.77mg | Fiber: 3.42g | Sugar: 2.81g | Vitamin A: 789.24IU | Vitamin C: 16.99mg | Calcium: 27.92mg | Iron: 1.59mg