5.0 from 21 votes
Instant Pot Chicken Taco Soup
Dinner is ready in a flash with Instant Pot Chicken Taco Soup Recipe. Try this easy Chicken Taco Soup Pressure Cooker Recipe for a quick meal idea.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 206 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 2 boneless chicken breasts
- 2 cans great northern white beans (15 oz each)
- ½ onion chopped
- 1 can diced tomatoes with green chilis (10 oz)
- 2 Tbsp taco seasoning
- ½ tsp garlic salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chicken broth
Instructions
- Place chicken in the Instant pot. Place all the other ingredients in the instant pot.
- Add the lid. Make sure the valve is set to sealing
- Set the pressure for 25 minutes.
- Do a quick release to release the pressure.
- Remove chicken and shred. Place back in the Instant pot and stir to combine.
- Then serve topped with your favorite taco toppings and enjoy!
Cup of Yum
Notes
- *Refrigerate the leftovers in an air tight container for up to 5-7 days.
- I love topping mine with shredded cheese, sour cream and tortilla strips!
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
26g
(9%)
Protein
17g
(34%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
1064mg
(44%)
Potassium
820mg
(23%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
194IU
(4%)
Vitamin C
18mg
(20%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 1064mg | 44% |
| Potassium | 820mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 18mg | 20% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.