Instant Pot Chicken Taco Soup

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!

This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!

If you haven’t purchased yourself a pressure cooker yet, get on it! This recipe is just another example of how easy it is to make a delicious meal in 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 Hidden Valley® Ranch Seasoning at the end. I was very intrigued, so I thought I would give it a try myself.


The secret ingredient to this Pressure Cooker Chicken Taco Soup is the Hidden Valley Ranch Seasoning! It makes the soup so flavorful!

Not only is this recipe quick and easy, because it basically contains all the pantry staples that my we store as a family, but I can also quickly pick everything up at Walmart, which makes my life so much easier. I found this Hidden Valley Ranch seasoning and salad dressing mix in the salad dressing isle of Walmart near the end of the isle by the other seasoning and sauce mix packets.

I love that I can use the shaker can over and over again! It’s perfect for dips, dressings and adding a little more zip to my Instant Pot Chicken Taco Soup!

Just toss all the ingredients in the pressure cooker and your Chicken Taco Soup will be ready in minutes!

How To Make Chicken Taco Soup:

I just tossed everything into my Instant Pot, even the raw chicken, taco seasoning and ranch seasoning. I hit the soup button and walked away.

30 minutes later I pulled out the chicken and it practically fell apart as I was shredding it with two forks.

Shredded Chicken in the Instant Pot or Pressure Cooker

I tossed the chicken back in the pressure cooker, gave it a quick stir and dinner was ready!

This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!

This soup is so good guys! We had just a little bit leftover from dinner so I put in the fridge and the next morning one of my kids warmed it up for breakfast.


It’s that good.

This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!

Don’t forget to top your soup with all the taco fixin’s. I feel like that is one of the best parts of this soup.

Customize the toppings to your liking! Make it your own!

This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!

Either way you dress it up, you’re going to love it! Be sure to check out for more Hidden Valley Ranch Seasoning recipe ideas!


Make sure you don’t miss a thing! Follow I Wash You Dry here:

*UPDATE TO RECIPE: Due to so many getting a burn notice, I’ve added a can of chicken broth (or water) to the ingredients to prevent the burn notice. I’ve tested the recipe and it comes out perfectly!

This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!
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5 from 7 votes

Instant Pot Chicken Taco Soup

This warm and hearty Chicken Taco Soup is insanely easy to make and is a family favorite!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Servings: 8
Calories: 290 kcal
Author: Shawn


  • 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 Hidden Valley® Ranch Seasoning

Optional Taco Toppings:

  • Sour cream
  • Avocado Slices
  • Pico de Gallo
  • Diced Green onions
  • Corn Chips
  • Sliced Olives
  • Shredded Cheddar Cheese


  • 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!
*SLOW COOKER OPTION- Combine all the ingredients (minus the toppings) in your slow cooker and set to LOW for 6 hours or HIGH for 3 hours. Shred chicken with fork and return to slow cooker. Serve with optional toppings.


Calories: 290kcal | Carbohydrates: 44g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 698mg | Potassium: 994mg | Fiber: 11g | Sugar: 6g | Vitamin A: 342IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 4mg
Keywords: Bean, Chicken, Instant Pot Taco Soup, Taco Soup, tomato
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


This Instant Pot Chicken Taco Soup recipe is seriously so easy to make! My kids devoured this!

This is a sponsored conversation written by me on behalf of Hidden Valley®. The opinions and text are all mine.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
44 Responses
  1. Jennifer

    Hidden Valley Ranch contains MSG and my hubby doesn’t tolerate MSG. Do you have a suggestion of something else that I could use?

  2. Judy Perez

    5 stars
    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.

    1. Shawn

      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. 🙂

  3. Sheila

    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.

  4. Robert Grant

    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!

    1. Shawn

      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.

  5. Laverne

    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!!

  6. Tena Miller

    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!

  7. Tom Miner

    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.

    1. Tena Miller

      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.

  8. Kathy

    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.

    1. Shawn

      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!

  9. Lisa

    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.)

    1. Shawn

      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.

    1. Shawn

      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.

  10. Billie Patrick

    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.

  11. James Marcotte

    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.

  12. Amy Purdy Duff

    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!

    1. Shawn

      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.

      1. Jena Rimkus

        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?

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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