INSTANT POT TACO CHICKEN SOUP
Instant Pot Taco Chicken Soup – My family’s favorite Instant Pot soup that is packed full of mouthwatering taco flavor! A savory broth filled with chicken, beans, corn, and salsa. Ready in 30 minutes!
We had a crazy snowstorm move through this week and soup was necessary. This chicken soup is so amazing, and you can really customize it with extra hot sauce, taco seasoning, or even a little cayenne if you like it really spicy.
Instant Pot Taco Chicken Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Instant Pot Taco Chicken Soup - My family's favorite Instant Pot soup that is packed full of mouthwatering taco flavor! A savory broth filled with chicken, beans, corn, and salsa. Ready in 30 minutes!
Course: Main Course
Cuisine: American
Servings: 4
Calories: 197 kcal
Ingredients
1 Tablespoon Olive Oil
1 Large Onion
1 Teaspoon Garlic Minced
1 1/2 Pounds Chicken Breasts
3 Cups Chicken Broth
1 Can Black Beans
1 Can Pinto Beans
1 Can Corn
1 15 Ounce Can Tomato Sauce
1 Cup Salsa
1 Packet Taco Seasoning
1 Teaspoon Hot Pepper Sauce, Optional
Instructions
Turn the instant pot on saute and add the olive oil and onion. Saute the onion for 2-3 minutes until tender. Add the garlic and cook for one more minute.
Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
Turn the instant pot off.
Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.
Place the lid on the instant pot and set the pressure valve to sealing.
Turn the instant pot to manual, high pressure, for 20 minutes. Quick release the pressure (NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)
Serve immediately with chips, cheese, and sour cream.
Recipe Notes
NOTE: I do not include time for the pot to come to pressure in this recipe. For me, it only took a couple of minutes. It is not included due to the fact that this seems to vary based on which pot you have.