Instant Pot Chicken Taco Soup
User Reviews
5
Instant Pot Chicken Taco Soup
Description
Instant Pot Chicken Taco Soup features chicken breasts cooked under pressure with a blend of black beans, corn, onions, and tomatoes with green chilies, seasoned with taco spices and garlic salt. Once cooked, the chicken is shredded and folded back into the pot along with cream cheese, which melts into the soup during a short sauté phase. This process delivers a creamy, comforting soup layered with spicy and savory flavor notes typical of taco seasoning.
The texture balances tender chicken and hearty beans and corn, giving the soup satisfying bites amid a smooth, cheesy broth. Cooking it all in the Instant Pot ensures rapid tenderization and melding of flavors.
Serve it topped with typical taco accompaniments such as shredded cheese, sour cream, or cilantro, or alongside warm tortillas for a filling meal. The recipe adapts easily if using frozen chicken breasts by extending the cooking time.
Leftovers store well in an airtight container for up to five to seven days, making this a convenient make-ahead soup option.
Ingredients
- 2 chicken breast boneless skinless
- (1) 14 oz. black bean Rinsed and Drained, canned
- 1 cup corn frozen
- 1/2 onion chopped
- (1) 8 oz. diced tomatoes with green chilies, canned
- 2 cups chicken broth
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- (1) 8 oz cream cheese diced into smaller pieces, package
Instructions
- Place all the ingredients except for the cream cheese in a 6 quart electric pressure cooker.
- Add lid and lock. Make sure it is set to sealing.
- Cook on high pressure for 20 minutes.
- Do a quick release and remove the lid.
- Shred the chicken with two forks.
- Mix back in and mix in the cream cheese.
- Switch the instant pot to the sauté setting and cook for 3-5 minutes until the cream cheese is melted.
- Serve with your favorite taco toppings and enjoy!
Notes
- Using frozen chicken breasts requires increasing the pressure cook time to 25 minutes for thorough cooking.
- After cooking, shred the chicken with forks directly in the pot for easy incorporation.
- Refrigerate leftover soup in an airtight container and consume within 5 to 7 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 928mg | 39% |
| Potassium | 687mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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