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.
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.
TACO SOUP INGREDIENTS
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.
TOPPINGS
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
STORING AND FREEZING
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.
OTHER GREAT INSTANT POT RECIPES
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!
Instant Pot Chicken Taco Soup
Ingredients
- 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
Instructions
- 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.
Darlene says
Your instructions say cook time 35 minutes, but your written instructions say 5 minutes? Also, would this work equally well with frozen chicken breasts and just hit the chicken button?
You set your Instant Pot for 5 minutes, but it actually takes about 30 minutes for the pressure to build. I wanted people to get a sense of the full time it took.
Christi says
I’m all about taco anything! Can’t wait to try this.
Thank you Christi!!
MariaMay says
good share
Kimberly Baxter says
My family really enjoy taco soup. Will try to make this recipe for the Tue’s Dinner. I bet it will be tasty. Thanks for sharing.
Barbara Holland says
Sounds so good but how would you do it without an Instant Pot? say with just a regular pot on the stove top.
Hi Barbara! Do you have a slow cooker? I make this recipe in the slow cooker all the time and love it! Find it here:
Donna Goetzinger says
Just cook the chicken in the broth on the stove top until you can shred it, then add the other ingredients and simmer, maybe 15-20 minutes to meld the flavors. Total time will be a bit longer, but not much.
Or you could cube the raw chicken before you put It in the broth to shorten the cooking time.
The thing I really love about this recipe is it is two minutes to get it going and then I can focus on helping my kids with their homework.
Jane M says
thank you thank you THANK YOU for doing your measurements by weight, especially the chicken breasts. We’ve also been struggling to find blogs/recipes with nutritional info. So happy to have found your page, very excited to try this recipe tonight. :D
You are very welcome! I hope you love it!
Annette L. Hebbeler says
You left out adding the chicken to the pot?
Thanks Annette! Fixed now.
Hannah says
Hi, I noticed on the instant pot recipe it calls for 15 oz. crushed tomatoes and on the crockpot recipe it calls for 28 oz. Just curious, why the difference? Thanks!
What a good observation, Hannah! So Instant Pot recipes require less liquid than in the crockpot because nothing cooks off. Even with the crockpot being closed, it isn’t sealed and liquid does escape.
Carolyn says
I’m new to instant pot cooking but look forward to learning
If you try this recipe, I hope you come back and let me know what you think!
Ernest Tully says
My kind of recipe. Dump it all together in the Instant Pot. Voila! Taco soup. I’d take a picture but it was gone so fast. All that’s left is a piece of chicken and some beans.
This recipe begged for a dessert equally as simple. Pumpkin Apple dumpcake it is! Another simple but delicious recipe shared by Lisa.
Thanks!
I am so happy you enjoyed these recipes as much as we do!