Instant Pot Chicken Taco Soup is a true dump and start one-pot meal. This is a zesty and flavorful soup, with tender chicken breast, beans, and veggies. You can make this pressure cooker chicken taco soup so easily, and in under an hour!
Instant Pot Chicken Taco Soup
Who doesn’t love a super easy to make one-pot meal that also ends up tasting great?! Well, I sure do. I work a lot of hours, and when I can make a meal that my family loves, with minimal time and effort, that’s a winner. I can spend more time with my loves!
What is a dump and start Instant Pot meal?
Many recipes for the Instant Pot take advantage of the sauté (browning) feature. It really is awesome, and allows you to make many recipes in the one pot.
“Dump and Start” recipes, as I call them, are literally recipes where you add, or dump, all of the ingredients to the pressure cooker and press the start button (of course you need to input the cook time).
The ease of doing this method, and the fact that there are no other cooking steps is also a time saver, since you don’t have the extra sautéing time.
Taco Seasoning is too salty for me, what can I do about that?
I have a homemade taco seasoning recipe that is low in sodium. You can control the salt, the heat, and such. Use 3 Tablespoons in the soup, and 2 Tablespoons for the chicken. Easy Taco Seasoning Recipe
Why is the cook time so short?
The actual cook time is only 4 minutes. The cook time for a pressure cooker recipe starts once the pot has reached full pressure. What you are cooking will determine not only the cook time, but the Natural Release time as well.
Let’s talk chicken breasts, since this Instant Pot Chicken Taco Soup recipe uses them. You can pressure cook a chicken breast in about 6 minutes (again, that’s after the pot reaches full pressure) with a 10 minute Natural Release.
Now think about the amount of time it takes to heat up and build the pressure. Then after the cook time has ended, the amount of time it takes to depressurize the pot. All of the time that the chicken breast is in there, it is cooking.
If the actual cook time was longer, it would be seriously overcooked and lose tenderness.
That’s why the actual cook time is so short. This soup recipe needs a 12 minute natural release, and that is more cook time. That is also the reason this recipe calls for whole chicken breasts. They are larger and can take the total cook time.
What if I want to use Ground Beef?
I have a separate Taco Soup recipe for that because the cooking method is different, as the ground beef needs to be browned first.
Here is my Instant Pot Taco Soup recipe using ground beef.
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If you make this pressure cooker chicken taco soup recipe, please leave a comment below and let me know how you liked it! Thank you!
Instant Pot Chicken Taco Soup is a true dump and start one-pot meal. This is a zesty and flavorful soup, with tender chicken breast, beans, and veggies. Make this soup so in under an hour!
- 2 (1 oz) packets Taco Seasoning, divided
- 2 (8 oz) Chicken Breasts
- 1 (15 oz) can Black Beans, drained and rinsed
- 1 (15 oz) can Red Kidney Beans, drained and rinsed
- 1 (15 oz) can Garbanzo Beans, drained and rinsed
- 1 (14 oz) can Diced Tomatoes, with juice
- 1 (10 oz) can Diced Tomatoes and Green Chiles (such as Rotel®)
- 1 (14 oz) can Chicken Broth, low sodium (1 3/4 cups)
- 1 (15 oz) can Corn, drained (or 2 cups frozen)
- Sour Cream
- Tortilla Chips
- Fresh Lime Juice
- Shredded Cheddar Cheese
- Sliced Jalapeños
Place the chicken breasts in a large plastic zip closure bag. Sprinkle 1 of the taco seasoning packets over all sides of the chicken. Close the bag and rub the seasoning into the meat. Set aside.
Press the Pressure Cook/Manual button on the pressure cooker, then press the +/- button or dial to select 4 minutes. High Pressure. This will start the pot and get it warming up.
Add all of the other ingredients, except the corn, to the pot. Stir.
Add the chicken breasts to the pot and gently press them down to submerge them.
Close the lid and set the steam release knob to the Sealing position.
The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 12 minutes (12 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Add the corn.
Remove the chicken breasts to a plate and shred the meat using two forks.
Return the chicken to the pot.
Stir well and taste. Adjust salt if needed.
Serve in a bowl with any garnishes you like.
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