Instant Pot Chicken Taco Soup

I made Instant Pot Chicken Taco Soup last Tuesday because I needed dinner fast and didn’t feel like standing over the stove. It’s one of those recipes where you throw everything in and the pressure cooker does the work while you change out of your work clothes.

Why You’ll Love This Recipe

• The chicken stays really tender because you cook it whole and shred it after
• You get that deep taco flavor without browning meat separately or layering spices for hours
• Takes 45 minutes start to finish and most of that is hands-off time
• Uses one pot so cleanup is just the insert and maybe a cutting board
• Black beans and corn make it filling enough that you don’t need sides
• The diced tomatoes with green chilies add heat without making you measure out a bunch of different cans

The Story Behind This Recipe

I started making pressure cooker chicken soup after I got tired of the slow cooker version that took all day. This taco version happened because I had a packet of seasoning in the pantry and wanted something that tasted like takeout but didn’t require me to actually leave the house. The first time I made it I tried cutting the chicken into chunks first and it came out dry and weird. Keeping the breasts whole was something I read in a different recipe for regular chicken soup and it turns out the same logic applies here. Now it’s what I make when I want something warm that feels like I tried harder than I actually did.

What You Need

You’ll need 1 tablespoon of olive oil to start the sauté. It doesn’t have to be fancy but don’t use cooking spray because you need actual fat to soften the onions properly.

The onion is 1 medium one, diced. I use yellow because that’s what I always have but white works too. You want it diced small enough that it breaks down while everything cooks under pressure.

For garlic you need 3 cloves, minced. I use the jarred stuff sometimes when I’m really tired and it’s fine but fresh smells better when it hits the hot oil.

The chicken is 1 pound of boneless skinless breasts. Don’t trim them or cut them up. Whole breasts stay way more tender in the Instant Pot soup than chunks do.

You’ll use 1 can of black beans that you drain and rinse first, 1 can of corn also drained, and 1 can of diced tomatoes with green chilies that you don’t drain because you need that liquid. All standard size cans.

The taco seasoning is 1 packet. I’ve tried making my own spice blend and honestly the packet tastes the same and saves you from dirtying the measuring spoons. Then 2 cups of chicken broth to give you enough liquid for the pressure cooker chicken soup to actually build pressure without burning.

How to Make Instant Pot Chicken Taco Soup

Hit the Sauté button and pour in your tablespoon of olive oil. Wait until it shimmers before you add anything else or the onions will just sit there in cold oil.

Toss in the diced onion and stir it every minute or so. It’ll take 3 to 4 minutes to soften and start turning translucent. You’ll hear it sizzling and see the edges getting a little color which means you’re doing it right.

Add your 3 cloves of minced garlic and stir for 1 more minute. It should smell really good but watch it because garlic burns fast and then it tastes bitter.

Turn off the Sauté mode completely. This part matters because if you leave it on while you’re adding everything else the bottom can scorch before the lid even goes on.

Lay your pound of chicken breasts right over the onions and garlic. Then dump in the black beans, the corn, the whole can of diced tomatoes with green chilies including all the liquid, the taco seasoning packet and the 2 cups of chicken broth. Stir it gently so you mix the seasoning in but don’t break up the chicken breasts yet.

Put the lid on and make sure that little valve on top is turned to sealing. If it’s not sealed the pot won’t pressurize and you’ll just be regular cooking with the lid on which takes way longer.

Press the SOUP button and set it for 15 minutes. The pot will take about 10 minutes to come up to pressure first and you’ll know it’s working when you hear it humming and see a little steam. The smell gets really strong during this part, like concentrated taco seasoning and tomatoes.

When the timer beeps after 15 minutes just leave it alone for 10 more minutes. This is the natural release and it keeps cooking everything gently so the chicken doesn’t get tough. You’ll see the timer counting up instead of down.

After 10 minutes flip that valve to venting with a towel over your hand. The steam comes out hard and fast so don’t put your face near it. Wait until the little pin drops before you try to open the lid.

Take the chicken breasts out with tongs and shred them with two forks on a cutting board. They’ll fall apart easily if they’re cooked right. Stir the shredded chicken back into the pot and let it sit for a minute so the meat soaks up some of the broth.

What I Did Wrong the First Time

I tried to speed things up by quick releasing the pressure right after the 15 minutes instead of waiting for the natural release. The chicken came out stringy and dry on the outside because the pressure dropped too fast. It also made the broth kind of watery and thin instead of letting everything thicken up together.

Now I always set a timer for those 10 minutes of natural release and use that time to chop toppings or clean up the cutting board. It’s not actually saving you time to rush it.

Instant Pot Chicken Taco Soup

By Emma

Prep:

15 min

Cook:

30 min

Total:

45 min

Servings:

6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies, undrained
• 1 packet taco seasoning
• 2 cups chicken broth

Method

1. 1 Set the Instant Pot to Sauté and pour in the olive oil. When the oil shimmers, toss in the onions. Stir occasionally as they soften and start to turn translucent, about 3 to 4 minutes. The sizzling and gentle browning signal they're ready. Add the minced garlic and stir for 1 more minute until fragrant, being careful not to let it burn.
2. 2 Switch off the Sauté mode. Scatter the chicken breasts over the softened aromatics. Pour in the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Give everything a good but gentle stir to combine without shredding the chicken.
3. 3 Place the lid securely on the Instant Pot and make sure the valve on top is set to sealing. This traps the steam properly for pressure building.
4. 4 Hit the SOUP function and adjust the timer to 15 minutes. You'll hear the cooker hum as it comes up to pressure, which usually takes about 10 minutes. During this time, the liquid starts simmering and intensifies its aroma.
5. 5 When the 15-minute cooking cycle ends and the Instant Pot beeps, let it sit undisturbed to naturally release pressure for 10 minutes. You’ll notice the timer counting up, steam gradually subsiding inside.
6. 6 After the natural release, carefully switch the valve from sealing to venting. Use a towel or pot holder because the steam can hiss powerfully as it escapes. Wait until all the pressure is out before opening the lid.
7. 7 Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir to meld flavors. Serve hot with your choice of taco toppings like shredded cheese, sour cream, avocado, or fresh cilantro.

Nutritional information

Calories

280

Protein

30g

Carbs

18g

Fat

5g

Print Recipe Save to Pinterest

Tips for the Best Instant Pot Chicken Taco Soup

Don’t stir too much after you add the chicken breasts or you’ll break them into weird chunks before they’re done cooking. Just a gentle mix to get the seasoning distributed is enough.

If your Instant Pot keeps saying “burn” on the display it’s because there’s not enough liquid touching the bottom. Next time pour the broth in first before the beans and corn so the liquid settles at the base under everything else.

The soup thickens up a lot as it sits so if you’re eating leftovers the next day you might need to add a splash of water or more broth when you reheat it. I usually add about half a cup and stir it in cold before I microwave each bowl.

Save a little bit of the taco seasoning packet if you want to taste and adjust at the end. Sometimes the diced tomatoes with green chilies are saltier than other times and you don’t need the whole packet. I learned this after making a batch that tasted like I dumped a salt shaker in there.

The shredded chicken soaks up more flavor if you let it sit in the broth for 5 minutes after stirring it back in. I know you’re hungry but it’s worth the wait.

Serving Ideas

Crush tortilla chips right into your bowl instead of serving them on the side. They get soggy in like 30 seconds and turn into this thick masa texture that makes the whole thing feel more like a stew.

Put a handful of shredded cheese in the bottom of your bowl before you ladle the soup on top. It melts into strings when the hot liquid hits it and you get cheese in every spoonful without it all floating on the surface.

Slice up a fresh jalapeño and let people add their own if they want more heat. The canned green chilies are mild and some people need that extra kick. I also squeeze lime juice over mine right before I eat it because the acid wakes everything up.

Variations

You can swap the chicken breasts for boneless thighs if you want darker meat that’s a little richer. They take the same 15 minutes under pressure and they’re harder to overcook if you forget about the natural release for an extra few minutes.

Throw in a cup of frozen bell peppers with the beans and corn if you want more vegetables. They cook through fine during the pressure time and add some sweetness that balances the taco seasoning.

For a creamier version stir in 4 ounces of cream cheese after you shred the chicken. It melts into the broth and makes it taste almost like a cheese dip but I only do this when I’m really tired and want comfort food. If you use low sodium broth this variation works better because the cream cheese is already salty and you don’t want it to get too intense.

Use pinto beans instead of black beans if that’s what you have. Honestly they taste pretty much the same in this pressure cooker chicken soup once the taco seasoning gets in there.

FAQ

Can I use frozen chicken breasts?
Yeah but add 5 more minutes to the cook time so it’s 20 minutes total under pressure. The pot takes longer to come up to pressure with frozen meat in there too so plan an extra 5 to 10 minutes for that part.

Do I have to drain the black beans and corn?
You really should because the liquid they’re packed in tastes metallic and weird. Rinsing the black beans also gets rid of that thick goop that makes the soup cloudy instead of clear.

Can I double this recipe?
You can double everything except the broth. Only add 3 cups total instead of 4 because the Instant Pot soup doesn’t lose liquid to evaporation like stovetop cooking does and you’ll end up with way too much if you double the liquid.

How long does this last in the fridge?
It’s good for 4 days in an airtight container. The chicken stays tender but like I said earlier the soup gets really thick so you’ll need to thin it out when you reheat.

Can I freeze chicken taco soup?
Freezes fine for up to 3 months but let it cool completely first and leave some headspace in your container because it expands. I freeze it in single serving containers so I can just grab one for lunch without defrosting a giant batch.

What if I don’t have diced tomatoes with green chilies?
Use regular diced tomatoes and add a small can of diced green chilies separately. Or use a can of Rotel which is basically the same thing. Don’t use crushed tomatoes because they make the broth too thick and paste-like.

Can I use chicken thighs instead of breasts?
Already covered this in the variations but yeah, same cook time and honestly they’re more forgiving if you mess up the timing.

Why did my chicken come out dry?
You either quick released the pressure right away instead of doing the 10 minute natural release or you cut the chicken into pieces before cooking it. Whole breasts hold onto moisture way better under pressure.

Do I need to brown the chicken first?
No and honestly don’t try it because you’ll just make the meat tough. The sauté phase is only for the onions and garlic to build flavor in the oil.

Can I use homemade taco seasoning instead of a packet?
Sure but you’ll need about 2 tablespoons of your blend and make sure it has salt in it or the soup will taste flat. The packets are convenient because they’re already portioned and salted correctly.

What size cans do I need?
Standard 15-ounce cans for the beans and corn. The diced tomatoes with green chilies is usually 10 ounces which is the smaller size. If you grab a 14-ounce can by mistake it’s fine, just use the whole thing.

Can I add rice or pasta to this?
Not really because they’ll get mushy under pressure. If you want rice make it separately and spoon the soup over it in your bowl. Some people add crushed tortilla chips at the end which kind of does the same thing.

How do I know when the pot has come to pressure?
You’ll hear it humming and the float valve pin on the lid will pop up. Also steam will start hissing out of the valve for a second before it seals. The timer won’t start counting down until the pot reaches full pressure.

Can I use bone-in chicken?
You could but it’s way harder to shred and you’ll have to fish out all the bones after. Not worth the hassle when boneless breasts work this well in an Instant Pot.

What if I only have chicken broth in cartons?
That’s fine, same amount. I usually keep the boxes around because they last longer in the pantry than the cans do once you open them.

Can I make this less spicy?
Use regular diced tomatoes instead of the ones with green chilies and cut the taco seasoning to half a packet. You’ll lose some flavor but it’ll be way milder for people who don’t like heat.

Do I have to use olive oil or can I use vegetable oil?
Any oil works but you need actual oil not spray. The onions need fat to soften properly and cooking spray just burns off too fast during the sauté phase.

Can I add more vegetables like zucchini or carrots?
Zucchini turns to mush under pressure so I wouldn’t. Carrots work if you dice them really small and add them with the onions during the sauté so they get a head start on cooking.

Why is my soup watery?
You either used low sodium broth that’s thinner or you didn’t do the full natural release time. Letting it sit for those 10 minutes lets the starches from the beans thicken everything up naturally.

What’s the best way to reheat leftovers?
Microwave works fine for single bowls. If you’re reheating the whole pot do it on the stove over medium heat and stir in that extra broth I mentioned earlier because it’ll be really thick by day two.

Can I cook this on high pressure instead of using the soup button?
The soup button is just high pressure with a preset time so yeah, manual high pressure for 15 minutes does the exact same thing.

What happens if I forget to switch from sauté to off before adding everything?
The bottom might scorch before the pot pressurizes and then you’ll get the burn warning. Always turn sauté off as soon as the garlic is done, that’s when I set my phone down and hit cancel.