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Instant Pot Taco Soup

5 from 3 votes

posted: 04/08/20

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Instant Pot Taco Soup preps in FIVE minutes! Delicious, done in 35 minutes, and at only 300 calories a bowl you can’t beat a chicken taco soup like this.

overhead view of a bowl of instant pot taco soup garnished with sour great, shredded cheese, and freshly sliced jalapeños

I absolutely love this Taco Soup all year round. It comes together so quickly with only about 5 minutes of hands on time in your Instant Pot or pressure cooker.

It is a quick riff on my Slow Cooker Chicken Tortilla Soup, but is perfect for when you forgot to get it going in the morning.

This meal uses chicken and pantry items, so it is a perfect fall back meal. And at only about 300 calories a bowl, it is a meal that you can feel really good about serving your family too.


As mentioned, this soup comes together easily with just a few ingredients. Most of these ingredients I keep on hand in my pantry all the time. So this is a great meal to make when there is nothing else on hand.

  • Chicken
  • Chicken Stock
  • Taco Seasoning (if you can’t buy any, make this!)
  • Black Beans
  • Kidney Beans
  • Canned Corn

Make sure you visit the bottom of the post for the full printable recipe.

overhead view of an instant pot with all the ingredients for taco soup in it: black beans, kidney beans, corn, chicken, crushed tomatoes, taco seasoning, and chicken stock


We eat this soup all the time – even in the summer months. My husband and I put out lots of toppings on the table and kids can customize their dinner!

  • Shredded Cheese
  • Sour Cream
  • Cilantro
  • Pickled Jalapeños
  • Tortilla Chips


This soup makes the best left overs! I actually had left overs for lunch yesterday and it was such a great quick lunch.

Store the left overs in an airtight container for up to four days. Only take out and heat up what you plan on eating right then. Do not heat up all of the left overs and store them again in the refrigerator a second time.

This is a great soup for freezing. Store in an airtight container, allow extra room for expanding. Freeze for up to three months.

two white bowls full of chicken taco soup topped with sour cream and cheese  with tortilla chips around them and an instant pot int he background


If you are new to using your Instant Pot and want more great recipes to make in it, here are a few we love:

If you make this recipe or any of my others please leave me a comment and let me know what you think!

white bowl on a gray surface with sour cream, shredded cheese and jalapeños garnishing chicken taco soup, another bowl int he background
overhead view of a bowl of instant pot taco soup garnished with sour great, shredded cheese, and freshly sliced jalapeños
5 from 3 votes

Instant Pot Chicken Taco Soup

Serves: 6 people
(tap # to scale)
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
This Instant Pot Chicken Taco Soup is only 5 minutes of prep, and about 300 calories a bowl! The perfect easy weeknight dinner!


  • 3 cups chicken stock
  • 15 ounces crushed tomatoes
  • 1 ounce taco seasoning (3 tablespoons)
  • 16 ounces kidney beans drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 11 ounces corn drained
  • 1 pound chicken breasts
  • salt and pepper to taste


  • In the base of the Instant Pot, whisk together the chicken stock, crushed tomatoes and taco seasoning.
  • Add in the whole chicken breasts, kidney beans, black beans, and corn.
  • Put the top on and seal.  Set it to manual, high pressure, 5 minutes.  Make sure the valve is set to sealed before you start.  After a moment the Instant Pot will beep and say "On."  At that point it will start building pressure and eventually the pressure valve will raise and then it will start counting down the 5 minutes.  (The total time it takes to come to pressure varies from Instant Pot to Instant Pot. My total cooking time from start to finish was 35 minutes.)
  • Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting.  Once the valve has fallen you can remove the top.
  • Remove the chicken breasts. Shred them and return the shredded chicken back to the soup. Taste and season with salt and pepper to taste.
Calories: 302kcal (15%) Carbohydrates: 39g (13%) Protein: 31g (62%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 47mg (16%) Sodium: 477mg (21%) Potassium: 1179mg (34%) Fiber: 13g (54%) Sugar: 8g (9%) Vitamin A: 1700IU (34%) Vitamin C: 26.4mg (32%) Calcium: 80mg (8%) Iron: 3.6mg (20%)
Author: Lisa Longley
Course: Soup
Cuisine: American
overhead view of a bowl of instant pot taco soup garnished with sour great, shredded cheese, and freshly sliced jalapeños

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Instant Pot Chicken Taco Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Cora says

    I made this and added onions, a jalapeño, a green pepper and then cooked some rice separately to add! I liked how simple it was and that I could easily make it my own too. I make your recipes all the time and they never disappoint :)

    • Lisa Longley says

      I’m so happy to hear that you’ve been enjoying my recipes!

  2. Pamela Cooper says

    I love reading your recipes. Do you have recipe books on line for sale?

    • Lisa Longley says

      I’m so sorry, I don’t Pamela. I’m so glad you are enjoying my recipes though!

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5 Secrets to Stress Free Dinners