INSTANT POT CHICKEN TACO SOUP

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This Instant Pot Chicken Taco Soup is not only delectable and easy to make, it only has a 9 minute cook time! This makes it perfect for a busy weeknight dinner!

 

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HOW TO MAKE CHICKEN TACO SOUP IN AN ELECTRIC PRESSURE COOKER

Aunt Lou here.

Talk about easy! This recipe is a dump and goes the recipe. The chicken is so tender at the end, that it can quickly and easily be shredded with two forks. You will love how delicious this hearty soup tastes…beans, chicken, corn, cheese…yum! You are going to add this to your rotation for sure!

 

INSTANT POT CHICKEN TACO SOUP NOTES:

  • Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
  • Check out all our favorite recommendations for cookbooks, slow cookers, and low carb essentials in our Amazon Influencer Shop.
  • As with any of our recipes, carb counts, calorie counts, and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
  • Finally, all-electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.

 

INSTANT POT CHICKEN TACO SOUP RECIPE

Instant Pot Chicken Taco Soup

Instant-Pot-Chicken-Taco-Soup-Recipe
Instant-Pot-Chicken-Taco-Soup-Recipe

This Instant Pot Chicken Taco Soup is not only delectable and easy to make, it only has a 9 minute cook time! This makes it perfect for a busy weeknight dinner!
Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Taco Soup
Prep Time: 5 minutes
Cook Time: 9 minutes
Natural Release: 15 minutes
Total Time: 29 minutes
Servings: 8 people
Calories: 321kcal
Author: Aunt Lou

Ingredients

  • 1 onion chopped
  • 16 oz can chili beans undrained
  • 15 oz can black beans undrained
  • 15 oz can corn undrained
  • 20 oz cans diced tomatoes with green chiles (2 – 10 oz cans) undrained
  • 8 oz can tomato sauce
  • 12 oz can beer or non-alcoholic beer
  • 1 oz pkg taco seasoning mix
  • 2 lbs boneless, skinless chicken
  • shredded Cheddar cheese garnish
  • crushed tortilla chips garnish
  • sour cream garnish

Instructions

  • Put your onions, beans, corn, diced tomatoes, tomato sauce and beer (everything is undrained) in your 6-quart instant pot and mix well
  • Add your taco seasoning and stir well
  • Place your chicken breasts on top and push them gently into your soup mixture until they are partially covered
  • Seal and cook on high for 9 minutes, natural release for 15 minutes before quick release
  • Take two forks and shred your chicken breasts into bite-size pieces
  • Serve topped with your shredded cheese, crushed chips, and sour cream, if desired

Notes

  • Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
  • Check out all our favorite recommendations for cookbooks, slow cookers, and low carb essentials in our Amazon Influencer Shop.
  • As with any of our recipes, carb counts, calorie counts, and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
  • Finally, all-electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.

Nutrition

Calories: 321kcal | Carbohydrates: 34g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1247mg | Potassium: 1014mg | Fiber: 8g | Sugar: 7g | Vitamin A: 572IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 4mg
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