This Instant Pot Chicken Taco Soup recipe is filled with tender shredded chicken and loads of basic pantry staples for a quick and easy dinner your whole family will love!
Serve this hearty soup up with some tortilla chips, homemade bread, or restaurant-style salsa, and you’ve got an easy weeknight dinner in under 30 minutes!
After I shared my Quick and Easy Taco Soup recipe I had so many of you tell me that you always toss in some Ranch Seasoning at the end. I was very intrigued, so I thought I would give it a try myself.
If you haven’t purchased yourself a pressure cooker yet, get on it! This easy recipe is just another example of how easy it is to make a delicious meal in minutes!
Instant Pot Chicken Taco Soup
This comforting soup is an easy dump-and-go meal made with simple ingredients like juicy chicken breast, black beans, corn, and Ranch Seasoning, all made in the Instant Pot. The result is a thick, delicious soup that you can top with anything you like, from sour cream, to shredded cheese!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to whip up this Instant Pot Taco Soup. As always, you can find the full list of ingredients located in the printable recipe card below.
- Boneless skinless chicken breasts
- Onion – Use a white onion for this recipe.
- Chicken broth – Low sodium.
- Kidney beans
- Black Beans
- Corn – Canned corn is perfect for this recipe.
- Diced tomatoes
- Tomato Sauce
- Taco Seasoning – Use your favorite taco seasoning or my homemade blend!
- Ranch Seasoning – The star of the show! The ranch seasoning adds tons of flavor and can be used for other recipes as well!
Optional Toppings
Everyone knows a taco is only as good as the toppings. Same goes for this delicious chicken taco soup. Here are a few of my favorite toppings to add to the soup.
-
- Sour cream
- Avocado slices
- Pico de Gallo
- Diced green onions
- Corn chips
- Sliced olives
- Shredded cheddar cheese
How to Make Chicken Taco Soup in the Instant Pot
This easy Instant Pot Chicken Taco Soup is ready in under 30 minutes!
ADD THE INGREDIENTS
Add all of the ingredients to the Instant Pot. Give everything a good stir to combine.
COOK ON HIGH PRESSURE
Make sure the valve is sealed and press the SOUP or HIGH PRESSURE button. Let the soup cook for 30 minutes. Once the time is up, push the valve to QUICK RELEASE (carefully) and let the pressure release.
SHRED THE CHICKEN
Remove the lid and pull out the chicken breasts. Then, shred the chicken with two forks until completely shredded and put it back into the Instant Pot.
TOP AND SERVE
Ladle the soup into individual servings and top with your favorite toppings. Enjoy!
Recipe Tips and Substitutions
- If you don’t have kidney beans, pinto beans are an excellent substitute!
- To make an extra creamy soup, add a dollop of cream cheese when you add in all of your ingredients.
- If you want a slightly spicier soup, add in some green chiles.
Make Ahead and Storage
If you want to make this recipe ahead of time, cook the soup as directed and store it in an airtight container in the refrigerator for 3-4 days.
This delicious taco soup can also be stored in the freezer for 4-6 months. To freeze the soup, portion out individual portions into individual containers, like these Souper Cubes.
When you’re ready to eat the soup from the fridge, heat it up in the microwave for at least one minute, adding 30-second intervals necessary to heat the soup. You can also heat it up in a saucepan on the stove top.
For reheating frozen soup, take it out the night before and let it thaw in the fridge. Or, take the soup out and put it into a small saucepan still frozen and heat it up until warm.
Common Questions
Can I make this recipe in a slow cooker?
Yes! Just throw all your ingredients in the slow cooker and set it to low for 6 hours or high for 3 hours. Shred the chicken with two forks and return to the crockpot. Serve with your favorite toppings.
Can I make a big batch of this soup?
Yes! However, I would make each batch separately, as doubling the recipe might not fit in your Instant Pot, unless you have a large 8-quart Instant Pot. Just be sure to not fill the pot over the recommended fill line.
More Instant Pot Soups and Stews
If you want more Instant Pot recipes, check these out these delicious soups!
- Best Instant Pot Beef Stew Recipe
- Instant Pot Chili Recipe
- Quick and Easy Taco Soup Recipe
- Instant Pot Ham Bone Soup Recipe
If you’re on the hunt for a tasty weeknight meal for Taco Tuesday or a busy weeknight, then this easy Instant Pot Taco Soup is for you! This easy soup is the perfect recipe for those days when you don’t have a ton of time to make dinner but still want to enjoy a delicious meal. If you try this recipe, please rate the recipe card to help out the next reader!
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Instant Pot Chicken Taco Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup onion, diced
- 15 oz chicken broth , (or 1 1/2 cups water)
- 15 oz kidney beans, undrained
- 15 oz black beans, undrained
- 15 oz corn, undrained
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- 2 tbsp Ranch Seasoning
Optional Taco Toppings:
- Sour cream
- Avocado Slices
- Pico de Gallo
- Diced Green onions
- Corn Chips
- Sliced Olives
- Shredded Cheddar Cheese
Instructions
- Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker. Stir to combine flavors.
- Move the pressure release valve to the sealed position. Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.
- Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir. Serve with optional toppings. Enjoy!
Video
Notes
Nutrition
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Thank you for adding the slow cooker instructions! This is a very yummy soup. I’ll definitely be making it again!
So glad you enjoyed it Karen!
If you double it will it fit in the pot? I am in a soup club and this would be perfect!
Hi Lesley, it depends on how big your pot is. Just make sure to not fill your pot more than 2/3 the way full.
Hidden Valley Ranch contains MSG and my hubby doesn’t tolerate MSG. Do you have a suggestion of something else that I could use?
You can leave it out or use a brand that does not contain MSG.
Your soup is amazing … thank you so much for sharing it.
When I’ve made similar soups …. before I discovered pressure cooking… I’ve made them just a little thicker.
So I decided to thicken this soup too.
After it was cooked, I simply sprinkled a handful (approximately 2 – 3 tablespoons) of masa harina on top… stirred it in, waited a few minutes and no need for additional cooking. It was perfect. The masa adds just a bit of corn flavor, which we love. I also do this with chili.
Hey Judy! LOVE the idea of sprinkling in the masa! I also have a Chicken Enchilada Soup that uses masa in it and the flavor is wonderful! So glad you’re enjoying this recipe. 🙂
We loved this soup! It was easy to put together and used things we had on hand! Thanks so much!
I’m going to try this but find it strange there isn’t a can of rotel or any green chilies in the taco soup which I always use when I make it.
Feel free to add some green chilies or rotel to the soup!
Did you add chicken broth to the recipe after the above comments as you state above several times that the onloy liquid is from the canned vegetables? Confusing!
Yes, I updated the recipe to add the chicken broth. I’ve made it plenty of times without the additional broth, so I’m sure either way will work for you.
I cheated!! I had a just-purchased roasted chicken from Costco, so I shredded the breasts, sautéed the onion, put all into a large pot and came up with a sensational taco soup!! I have a stove-top pressure from 1952 (wedding gift!!), but used good old Costco today!! Thanks for the recipe!!
Love it! So glad you enjoyed the recipe!
What would be the serving size for WW’s sake?
Have you ever added a block of cream cheese to make it creamy ?!
Wonderful recipe! I made it tonight and it was a huge hit. I used 1.5 lbs solid frozen chicken (with about 1/2 cup more chicken broth). And added 10 minutes to the cook time. It was perfect!! Thanks for this. I am doing a post on your recipe on my blog tonight or tomorrow and will definitely give you all the credit. Thanks again!
Made the taco soup last night. We loved it, but I have a couple of comments on the ingredients and instructions. The can size of the beans, corn and tomatoes are listed as 15 oz. None comes in that size — corn and beans are 15.25 oz, diced tomatoes are 14.5 oz, and the black beans were 19 oz. Can size seems to be common problem for Instant Pot recipes.
The cook time was double what the recipe claimed (30 min.). Using the “soup” setting, it took 35 minutes for the Instant Pot to come up to pressure, and 30 more to do the actual cooking. Worth the time and trouble, though.
Can you double the recipe and would I need to double the time? I know silly question.
how did you convert this to weight atchers
Can you use frozen chicken?
Yes, that should work just fine!
I made this tonight with frozen chicken and it turned out perfectly! I added 10 minutes to the cook time but I’m not sure that it was necessary. But 40 minutes cook time with 1.5 lbs frozen chicken was plenty.
This was my very first recipe in my IP. I got a ‘burn’ message as well. Could be too many beans (starches) on the bottom of the pan, even though I stirred per instructions of the recipe. Other users told me to layer and not stir next time. Once I scraped the beans from the bottom of the pan and reset the time all went well and the soup had a great flavor.
Hi Kathy, I retested this recipe last night with an additional can of chicken broth and it came out perfectly for me. I’ve updated the recipe to reflect this change. Glad you enjoyed the flavor of the soup!
Yum! I just converted this to a Weight Watcher freestyle recipe and it’s only 1 point a serving. I can’t wait to try it. (And I was sure to give you credit.)
Wow! That’s awesome! Thanks for sharing!
This soup was amazing! The entire family loved it!
weight watchers 1 pt ingredients?
Lisa,
How did u convert this to WW would love the recipe. Thank,u
My Instant Pot said burn twice. How do you remedy that?
You would need to add more water, but once the pot says “burn” you’ll need to remove all the contents of the bowl, scrap any burned bits off the bottom and start over. I’ve never had this recipe read burn before, so make sure your valve is closed so no excess moisture escapes while cooking.
Can you use died beans instead of can and how long if using dried ?
Since there are so many other things in this recipe other than beans, you’ll be better off using either canned beans or already cooked beans (that were made in the IP). If you use IP cooked beans, make sure to add extra water to make up for the liquid inside the canned beans.
Walmart as well as Lowe’s sells a MICROWAVE pressure cooker. Everything may be cooked in it and in such a short time. This has taken the place of my slow cooker.Will have to try your recipe for taco soup using it. Sounds good.
I made this for some friends who came over to watch the game Sunday night. Added a TBS of cayenne, and garnished it with cilantro and sour cream.
Wow! I bet all that cayenne added some heat! Hope you enjoyed it! 🙂
From the pictures, it looks like there’s more liquid then what’s just going to be in the cans of undrained veggies. Does there need to be water or broth added? If so, how much? Thank you!
I promise that there is no extra liquid added to the soup. It’s all from the cans! Enjoy!
Will it come to pressure withso little liquid? It doesn’t seem like enough! Also, can I use frozen chicken breasts?
Thanks!
There will be plenty of liquid from the cans to let it come to pressure. You could use frozen chicken in this recipe, just add an extra couple minutes to cook time.
Mine didn’t come to pressure. Tried again after I added a 1/2 cup water. Didn’t work again. Had to pull out the sauce and put it on the stove while I pressure cooked the chicken on it’s own. *oops just r Alize’s I used tomato paste (6oz) and i used 1.5 lb of frozen chicken. Maybe those 2 differences were the problem?