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!
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.