Instant Pot Chicken Taco Soup
An easy and quick recipe in the Instant Pot for Chicken Taco Soup!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 212.91kcal
- 1 ½ 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!
Use different beans. If you happen to have different beans in your pantry, you can likely use them! I think kidney beans, cannellini beans, and Northern beans would all work well.
Storage. Store leftover soup in an airtight container in the fridge for 3-4 days. This soup is great for leftovers.
Slow Cooker Instructions: you can definitely make this soup in the slow cooker, too. Simply add all of the ingredients to a slow cooker and cook on low for 8 hours or high for 3-4 hours.
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