Instant Pot Chicken Taco Soup

Instant Pot / Pressure Cooker  |  Published Sep 8, 2020  |  Updated Oct 2, 2020  |  By Tawnie

taco soup in a white bowl with toppings on top

Hey! Let’s make Instant Pot Chicken Taco Soup!

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

I’ll take any excuse to eat a cozy soup especially if the word “taco” is involved.

Plus, I cannot resist all of the delicious toppings. The sour cream, shredded cheese, avocado, tortilla chips, cilantro, squeeze of lime, etc. It’s all TOO good.

This version of Instant Pot Chicken Taco Soup is one of those back pocket recipes that you can make the last second for an easy weeknight dinner!

chicken taco soup in a white bowl

We love it because:

  • It uses mainly pantry staple canned good items
  • Rotisserie chicken is involved for ease and convenience
  • It’s easily made in the Instant Pot using the soup function!
  • Requires hardly any prep, opening cans is simple enough right?!
  • Chicken taco soup makes fantastic leftovers
  • Instant Pot recipes are just the best.
  • …Warm and cozy Instant Pot Chicken Taco Soup for the WIN!

With Fall quickly approaching I am getting excited for comfort foods and easy soup recipes like this!

I always shop at Sprouts for our weekly items and fresh produce. I love the seasonality of items and how helpful their staff always is.

It was so simple to shop for this recipe because in one-stop you’ve got everything you need for Instant Pot taco soup!

To make chicken taco soup you will need:

ingredients needed for chicken taco soup
  • White onion and garlic
  • 1 Rotisserie chicken: shredded, ~3 cups.
  • 15 oz. can pinto beans
  • 15 oz. can kidney beans
  • 15.25 oz. can yellow corn
  • 14.5 oz. can diced tomatoes
  • 10 oz. can diced tomatoes with jalapenos or Hatch chilies.
  • 4 oz. can diced green chiles
  • 1 packet (1 oz.)  ranch seasoning
  • 1 packet (1 oz.) taco seasoning (Sprouts brand)
  • 4 cups Chicken Broth

Then all the toppings. The more the merrier! Chopped fresh cilantro, diced avocado, hot sauce, shredded cheese, olives, sour cream, tortilla chips, etc.

How to make Instant Pot Chicken Taco Soup

  1. Sauté the onion and olive oil in the Instant pot, then add the garlic.
  2. Add in all remaining ingredients (besides the toppings) and stir.
  3. Place lid on the Instant Pot, press the SOUP setting and adjust time to 15 minutes.
  4. Let the pressure naturally release for 10 minutes.
  5. Switch valve from sealing to venting, carefully using a towel or pot holder. Allow steam to release.
  6. Serve with your favorite taco toppings!
taco soup in a white bowl

Possible Variations:

  • Make is spicier by adding in a jalapeño and hot sauce.
  • Use can use ground beef or ground turkey instead of chicken. After you sauté the onions and garlic, add in the ground meat and cook.
  • If you have thawed boneless skinless chicken breasts, cook the soup for 30 minutes and then remove them to shred, then add back into the pot.
  • The toppings really add to the soup, so be sure to use all of your favorite toppings!
  • To make in your slow cooker, dump everything in and cook on low for 6 hours or high for 3 hours.
  • The recipe calls for pinto beans and kidney beans but you can easily change those up based on preference. Black beans, black eyes peas, etc.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

How often do you use your Instant Pot?

taco soup in a white bowl with toppings on top
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Instant Pot Chicken Taco Soup

This quick and easy Instant Pot Chicken Taco Soup is flavorful and loaded with shredded chicken, beans and veggies. It’s a hearty and satisfying soup that takes an hour or less. The whole family will love it!
5 from 3 reviews
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 322kcal

Ingredients

  • 1/2 white onion, diced
  • 1 tsp. garlic, minced
  • 1 Tbsp. olive oil
  • 1 Rotisserie Chicken, shredded (~3 cups)
  • 1 (15 oz. can) Kidney beans
  • 1 (15 oz. can) Pinto beans
  • 1 (15.25 oz. can) Yellow corn
  • 1 (14.5 oz. can) diced tomatoes
  • 1 (10 oz. can) diced tomatoes with jalapeños or Hatch chiles
  • 1 (4 oz. can) diced green chiles
  • 1 (1 oz. packet) ranch seasoning
  • 1 (1 oz. packet) taco seasoning
  • 4 cups Chicken broth
  • Garnish ideas: shredded cheese, avocado, cilantro, limes, tortilla chips, sour cream

Instructions

  • Set the Instant pot to the Sauté function. Sauté the onions in olive oil for about 3-4 minutes, stirring occasionally. Then add the garlic and stir for another minute.
  • Turn Instant Pot off. Add in all remaining ingredients (besides the toppings) and stir.
  • Place lid on the Instant Pot. Be sure the valve on top is set to sealing.
  • Press the SOUP setting and adjust time to 15 minutes. Note, the Instant Pot takes time to come up to pressure, ~10 minutes.
  • Once the Instant Pot beeps, let the pressure naturally release for 10 minutes. (Timer will count up).
  • Switch valve from sealing to venting. Do so carefully using a towel or pot holder. Allow steam to release.
  • Serve with your favorite taco toppings!

Video

Notes

*Nutrition is calculated without any toppings added to the soup. 
Feel free to add in different beans you have on hand.
To make in your slow cooker, dump everything in and cook on low for 6 hours or high for 3 hours.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 34.6g | Protein: 28g | Fat: 8.9g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 728mg | Potassium: 795mg | Fiber: 7.9g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Recipe Rating




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9 Comments
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Mariana
9 months ago

Hello,

I love your recipes and like that you provide the nutrition composition. I am a wellness RD for a University and share your recipes on our FB page. I was looking at the nutrition composition of this recipe and I believe there is an error, the carbohydrate and fiber content is too low to have 2 – 15oz cans of beans.

Mariana
9 months ago
Reply to  Krolls Korner

Thank you for the update. I just wanted to make you aware of this. Thank you for all your work and for providing us with these resources, it makes our work so much easier to have dietitians who do the fabulous work you do. I love your recipe ideas!

Michelle
1 year ago

So simple in the Instant Pot! This is definitely a keeper!

Katie
1 year ago

Looks so delicious, can’t wait to try it!

Jessica Formicola
1 year ago

I am so ready for soup season! This is on our dinner menu for tonight!

Jacque Hastert
1 year ago

I love how simple this soup is to make. Loaded with so much flavor it’s hard to believe it takes less than an hour to cook.

Lisa | Garlic & Zest
1 year ago

This is one of my favorite fall soups — I love the different beans and those warm Mexican flavors. Looks delicious!

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