5.0 from 12 votes
Instant Pot Chicken Taco Soup
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 322 kcal
Course:
Main Course
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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.