Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 medium onion; 1 can chili beans; 1 can black beans; 1 can whole kernel corn; 8 ounces tomato sauce; 2 cans diced tomatoes with green chiles; 4 cups low sodium chicken broth; 1 package taco seasoning; 1 pound boneless skinless chicken breasts; Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
306 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Taco Soup

Brielle Tran

Report

Easy pressure cooker taco soup loaded with shredded chicken, taco seasonings, tomatoes and corn then topped with your favorite taco toppings!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 medium onion diced
1 can chili beans 16 ounces
1 can black beans 15 ounces, drained and rinsed
1 can whole kernel corn 15 ounces, drained
8 ounces tomato sauce
2 cans diced tomatoes with green chiles undrained, 14.5 ounces each
4 cups low sodium chicken broth
1 package taco seasoning 1.25 ounces
1 pound boneless skinless chicken breasts
Optional Toppings: Tortilla Strips, Sour Cream, Shredded Cheese, Avocado, Diced Green Onions

Add to Shopping List

Instructions

Combine all ingredients in pressure cooker except topping ingredients.
Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to manual and set for 10 minutes.
When time is up carefully quick release the pressure cooker.
Remove chicken and shred with two forks. Place back in pressure cooker and stir.
Divide into soup bowls and top with any toppings of your preference.

Notes

Use whatever beans you like in Chicken Taco Soup. You can use all black beans, all chili beans, or even kidney beans with great results.
This soup reheats wonderfully. It will be almost identical in texture once it’s reheated, even after freezing.
This soup is a great freezer meal that you can make ahead. Let the soup cool most of the way before ladling it into airtight freezer containers or freezer bags. Only fill them ¾ full since the liquid will expand as it freezes.

Nutrition Information

Show Details

Calories 306kcal (15%) Carbohydrates 41g (14%) Protein 28g (56%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 1362mg (57%) Potassium 1262mg (36%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 905IU (18%) Vitamin C 22mg (24%) Calcium 93mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 306 kcal

% Daily Value*

Calories	306kcal	15%
Carbohydrates	41g	14%
Protein	28g	56%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	48mg	16%
Sodium	1362mg	57%
Potassium	1262mg	27%
Fiber	10g	40%
Sugar	10g	20%
Vitamin A	905IU	18%
Vitamin C	22mg	24%
Calcium	93mg	9%
Iron	5mg	28%