Instant Pot Chicken Taco Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
6 servings
-
Calories
322 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Taco Soup
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This quick and easy Instant Pot Chicken Taco Soup is flavorful and loaded with shredded chicken, beans and veggies. It’s a hearty and satisfying soup that takes an hour or less. The whole family will love it!
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Ingredients
- 1/2 white onion, diced
- 1 tsp. garlic, minced
- 1 Tbsp. olive oil
- 1 Rotisserie Chicken, shredded (~3 cups)
- 1 (15 oz. can) Kidney beans, drained and rinsed
- 1 (15 oz. can) Pinto beans, drained and rinsed
- 1 (15.25 oz. can) Yellow corn, drained and rinsed
- 1 (14.5 oz. can) diced tomatoes
- 1 (10 oz. can) diced tomatoes with jalapeños or Hatch chiles
- 1 (4 oz. can) diced green chiles
- 1 (1 oz. packet) ranch seasoning
- 1 (1 oz. packet) taco seasoning
- 4 cups chicken broth
- Garnish ideas: shredded cheese, avocado, cilantro, limes, tortilla chips, sour cream
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Instructions
- Set the Instant pot to the Sauté function. Sauté the onions in olive oil for about 3-4 minutes, stirring occasionally. Then add the garlic and stir for another minute.
- Turn Instant Pot off. Add in all remaining ingredients (besides the toppings) and stir.
- Place lid on the Instant Pot. Be sure the valve on top is set to sealing.
- Press the SOUP setting and adjust time to 15 minutes. Note, the Instant Pot takes time to come up to pressure, ~10 minutes.
- Once the Instant Pot beeps, let the pressure naturally release for 10 minutes. (Timer will count up).
- Switch valve from sealing to venting. Do so carefully using a towel or pot holder. Allow steam to release.
- Serve with your favorite taco toppings!
Notes
- *Nutrition is calculated without any toppings added to the soup.
- Feel free to add in different beans you have on hand.
- To make in your slow cooker, dump everything in and cook on low for 6 hours or high for 3 hours.
- Stovetop directions: heat olive oil in a large pot over medium-high heat. Sauté onion and garlic for 3-4 minutes, stirring frequently. Season with salt and pepper, to taste. Add in the remaining ingredients and bring to a boil, then simmer for ~15-20 minutes. Serve with your favorite toppings. (I’ve made this also with the larger 28 oz. Can of crushed tomatoes and it’s turned out great!)
Nutrition Information
Show Details
Serving
1serving
Calories
322kcal
(16%)
Carbohydrates
34.6g
(12%)
Protein
28g
(56%)
Fat
8.9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
728mg
(30%)
Potassium
795mg
(23%)
Fiber
7.9g
(32%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
14mg
(16%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 34.6g | 12% |
| Protein | 28g | 56% |
| Fat | 8.9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 728mg | 30% |
| Potassium | 795mg | 17% |
| Fiber | 7.9g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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