How do I make Instant Pot chicken taco soup from scratch?

To make Instant Pot chicken taco soup, start by sautéing diced onions and garlic in the pot with a little oil. Add diced chicken breasts, canned diced tomatoes, black beans, corn, taco seasoning, chicken broth, and a pinch of salt. Seal the lid, set the Instant Pot to high pressure, and cook for 10 minutes. Once finished, allow a natural release for 5 minutes before quick-releasing any remaining pressure. Stir the soup well, shred the chicken if desired, and serve with toppings like shredded cheese, sour cream, and chopped cilantro for a flavorful meal.

Can I use frozen chicken for Instant Pot chicken taco soup?

Yes, you can use frozen chicken breasts or thighs in your Instant Pot chicken taco soup. Simply add the frozen chicken directly to the pot with the other ingredients. Increase the cooking time to 15 minutes on high pressure to ensure the chicken is fully cooked. Allow a natural pressure release for 10 minutes before opening the lid. This method saves time on thawing and still results in tender, flavorful chicken.

What are some healthy ingredient substitutions for chicken taco soup?

For a lighter version of chicken taco soup, you can substitute white beans or kidney beans to vary fiber content, use low-sodium chicken broth to reduce salt, and opt for skinless chicken breasts to lower fat. Additionally, replace canned corn with fresh or frozen varieties without added sugars, and add extra vegetables like bell peppers or zucchini for more nutrients. Using plain Greek yogurt instead of sour cream for toppings also increases protein while cutting calories.

How long does Instant Pot chicken taco soup last in the fridge?

Instant Pot chicken taco soup typically stays fresh in the refrigerator for 3 to 4 days when stored in an airtight container. To maximize freshness, cool the soup to room temperature before refrigerating. When reheating, warm it on the stove over medium heat until hot throughout or use a microwave safe container. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

Can I make Instant Pot chicken taco soup spicy or mild?

Absolutely. To adjust the spice level, control the amount of taco seasoning or use a mild seasoning blend without chili powder for less heat. For more spice, add diced jalapeños, a dash of cayenne pepper, or hot sauce while cooking. Keep in mind that dairy-based toppings like sour cream or shredded cheese can help balance out spiciness on the plate, allowing you to customize the heat to suit your taste.

Instant Pot Chicken Taco Soup Recipe Quick And Flavorful

Name: Instant Pot Chicken Taco Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: – 1 tablespoon olive oil; – 1 large onion; – 1 teaspoon minced garlic; – 1 1/2 pounds chicken breasts; – 3 cups chicken broth; – 1 can black beans; – 1 can pinto beans; – 1 cup corn; – 1 15-ounce can tomato sauce; – 1 cup salsa; – 1 packet taco seasoning; – 1 teaspoon cayenne pepper (optional)

Ingredients

– 1 tablespoon olive oil

– 1 large onion

– 1 teaspoon minced garlic

– 1 1/2 pounds chicken breasts

– 3 cups chicken broth

– 1 can black beans

– 1 can pinto beans

– 1 cup corn

– 1 15-ounce can tomato sauce

– 1 cup salsa

– 1 packet taco seasoning

– 1 teaspoon cayenne pepper (optional)

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Instructions

1-First, prepare the chicken by trimming any excess fat and cutting into bite-sized pieces. This helps it cook evenly and absorb flavors. Next, chop the onion and mince the garlic to have everything ready before you start.

2-In a pressure cooker, activate the sauté function and heat the olive oil to get things going. Sauté the onions for 2-3 minutes until they turn tender, then add the garlic and cook for one more minute to build that savory base.

3-Building the Base: Pour in the chicken broth and stir with a wooden spoon to deglaze the bottom of the pot, making sure to scrape up any brown bits. This step is key to avoid issues later and enhance the flavor. Turn off the sauté function once that’s done.

4-Now, add the chicken breasts, beans, corn, tomato sauce, salsa, taco seasoning, and optional cayenne pepper. Stir everything well to mix the ingredients evenly for a balanced taste.

5-Cooking and Finishing: Seal the lid and set the pressure valve to sealing, then cook on manual high pressure for 20 minutes. After cooking, use quick release to let out the pressure; if liquid escapes, reseal, wait five minutes, and try again.

6-Once the pot is safe to open, shred the chicken with two forks and stir the soup thoroughly. Serve it hot with extras like chips, cheese, and sour cream if you like. This method keeps the soup fresh and full of flavor, ready in just about 30 minutes total.

Second Step: Set the Instant Pot to sauté mode and add a small amount of oil to cook onion and garlic until translucent, about 3 minutes.

Third Step: Add the chicken pieces and cook lightly until they start to brown, approximately 5 minutes.

Fourth Step: Stir in chili powder, cumin, diced tomatoes with green chilies, black beans, corn, and chicken broth, mixing well.

Final Touches

Fifth Step: Close the lid securely and set to sealing, then cook on high pressure for 10 minutes as a base guide.

Sixth Step: Allow natural pressure release for 10 minutes before quick releasing.

Seventh Step: Open, stir, and check seasoning, adjusting as needed.

Final Step: Serve hot with garnishes like fresh cilantro or avocado slices.

Last Step:

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Notes

🔥 Always deglaze the pot after sautéing to avoid burn warnings.
🌶️ Customize spice level by adding extra hot sauce, taco seasoning, or cayenne pepper.
💧 Stretch the recipe by adding more broth or additional chicken as needed.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Pressure Cooking
Cuisine: Mexican

Nutrition

Calories: 197