Instant Pot Chicken Taco Soup – An Easy Dump and Start Recipe
This dump-and-start Instant Pot chicken taco soup is a hearty, warming meal that tastes like it simmered all day, but it cooks in just minutes.
You’ll love how easy it is to make this flavorful Instant Pot chicken taco soup, AKA 7-Can Soup. Serve with cornbread or grilled cheese for a delicious lunch or dinner!
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Taco soup was one of the first homemade soup recipes I learned to make. I originally used my slow cooker to make it, but then once I learned how to use a pressure cooker, I started making Instant Pot taco soup.
It’s still one of my favorite soups to this day. But since that version includes beef, I thought I would create a version that uses chicken.
This Instant Pot chicken taco soup is every bit as flavorful as its beef counterpart, and every bit as easy to make–that’s why it’s on my list of the best Instant Pot chicken soups!!
More Instant Pot Chicken Soups You’ll Love:
- Instant Pot Chicken Corn Chowder
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Creamy Chicken Noodle Soup
- Instant Pot Chicken and Barley Soup
Chicken Taco Soup with Ranch Dressing and Taco Seasoning
One of my favorite things about this taco soup is that you just need a few cans and a couple of packets to make this meal sing!
I use a packet of taco seasoning and a packet of ranch seasoning mix to provide loads of flavor. It doesn’t get much easier than that!
Of course, if you prefer to make homemade taco seasoning or homemade ranch seasoning, feel free to do that!
Some people call this a “7-can chicken taco soup” because taco soup recipes often call for 7 cans of various ingredients, such as beans, corn, and tomatoes.
No matter what you call it, the result is a delicious Mexican-style chicken soup that is filling and easy!
How to Make Chicken Taco Soup in the Instant Pot
It’s really easy to whip up a batch of this homemade soup!
Ingredients You’ll Need
- Boneless skinless chicken breasts
- Canned tomato soup
- Chicken broth
- Canned diced tomatoes with chilies (such as Rotel)
- Canned black beans
- Canned pinto or kidney beans
- Canned corn
- Taco seasoning
- Ranch seasoning
- Sour cream (optional)
How to Make It:
Find the full printable recipe available below
Combine ingredients. In the insert pot of the Instant Pot, combine all of the ingredients except the sour cream.
Pressure cook. Next, you’ll pressure cook at high pressure for 5 minutes, followed by a natural release of pressure.
Shred chicken. Last, you’ll shred the chicken and add the sour cream to the soup. Stir everything together, letting the sour cream melt, then serve!
Notes and Adaptations:
- Feel free to omit the sour cream if you need a dairy-free version or want to cut some calories.
- Instead of Rotel, you could also use 1 cup of salsa.
- You can add chopped bell pepper if desired.
- You can also make this with frozen chicken! Increase the cook time to 15 minutes in this case.
Recommended Equipment:
- Instant Pot pressure cooker (I have the DUO60 model)
Creamy Instant Pot Chicken Taco Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 10 oz can condensed tomato soup
- 2 cups chicken broth
- 1 can of Rotel
- 1 can black beans (drained)
- 2 cans pinto or kidney beans (undrained)
- 1 can kernel corn (drained)
- 1 packet taco seasoning
- 1 packet ranch mix seasoning
- Optional: Diced bell pepper
- 1 cup sour cream
Instructions
- In the insert pot of the Instant Pot, combine all ingredients except sour cream.
- Close lid and set the vent to the sealed position. Select a cook time of 5 minutes at high pressure.
- When the cook time is complete, allow a natural release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid.
- Remove the chicken to a cutting board. Add sour cream to the soup and stir as it melts into the broth.
- Shred the chicken and return to the pot, stirring to combine.
- Serve, topping with shredded cheese, avocado slices, more sour cream, or tortilla chips as desired!
Video
Notes
- Feel free to omit the sour cream if you need a dairy-free option or want to cut calories.
- In lieu of Rotel, you could also use 1 cup of salsa.
- You can add chopped bell peppers if desired.
- You can also use frozen chicken. Increase cook time to 15 minutes in this instance.
Equipment
Nutrition
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