Instant Pot Chicken Taco Soup
This post may contain affiliate links. Read our disclosure policy.
Delicious, easy, and healthy—that’s exactly what you get with this Instant Pot Taco Soup recipe. It’s one of those meals that checks all the boxes: hearty enough to satisfy, simple enough for a busy weeknight, and light enough to fit into a healthier eating plan. The flavor combination is spot on, with just the right balance of spices, beans, and tender chicken. I kept mine on the mild side so the whole family could enjoy it, but if you like a little extra kick, it’s easy to turn up the heat. Just swap in a spicier variety of Ro*Tel or use a bold taco seasoning blend. And here’s a little secret—this delicious soup tastes even better the next day, which makes leftovers a real treat for lunch.
One of the best parts about this recipe is how effortless it is thanks to the Instant Pot. Everything goes right into the pot—no need for multiple pans or extra steps. After just 8 minutes of cooking under pressure, followed by a 10-minute natural release, the chicken is perfectly tender. Simply remove it, shred it, and stir it back into the soup. That’s it—you’re ready to ladle up a steaming bowl of goodness in less time than it takes to order takeout.
And here’s the bonus: this easy dinner recipe comes straight from Weight Watchers and clocks in at 0 points. That means you can enjoy a big, satisfying bowl without any guilt. Even better, it leaves plenty of room to have fun with toppings. I love adding a dollop of sour cream, a sprinkle of cheese, or even some crushed Fritos for crunch to this hearty soup. It’s customizable, family-friendly, and proof that healthy eating doesn’t have to be boring.
Ingredients for Instant Pot Taco Chicken Soup
- ONION
- BLACK BEANS
- LIGHT KIDNEY BEANS
- TOMATO SAUCE
- FROZEN CORN
- RO*TEL (I USE THE MILD VERSION)
- TACO SEASONING
- CUMIN
- CHILI POWDER
- WATER OR CHICKEN BROTH
- CHICKEN BREASTS
Instructions for Easy Instant Pot Chicken Taco Soup Recipe
Combine the ingredients – Add all of the ingredients—except the chicken breasts—into the Instant Pot. Give everything a good stir to mix the flavors together. Then, place the chicken breasts right on top of the mixture.
Cook the soup – Secure the lid to seal and set the pressure cooker to the Soup setting (or use Manual/High Pressure) for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully vent the pressure valve to release any remaining pressure.
Shred the chicken – Remove the chicken breasts from the pot and shred chicken with two forks. Return the shredded chicken to the soup and stir well to combine.
Serve and enjoy – Ladle the soup into bowls and add your favorite toppings. In our house, shredded cheese, crushed Fritos, and a dollop of sour cream are always a hit.
This recipe makes about 10 servings, making it perfect for feeding a crowd or saving leftovers for easy lunches the next day.
Frequently Asked Questions
Can I make this soup spicier?
Absolutely! If you like more heat, use a spicier variety of Ro*Tel, add extra chili powder, or stir in a pinch of cayenne pepper. You can also top your bowl with sliced jalapeños for an extra kick.
Can I use frozen chicken breasts?
Yes, you can! Just add the frozen chicken directly to the Instant Pot with the other ingredients. The cook time stays the same, but it may take a few extra minutes for the Instant Pot to come to pressure.
How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. For longer storage, freeze in freezer-safe containers for up to 3 months.
Can I make this recipe on the stove top or slow cooker instead of the Instant Pot?
Yes! For the stovetop, simply add all the ingredients to a large pot, bring to a boil, then reduce the heat and simmer until the chicken is cooked through (about 20–25 minutes). Shred the chicken, return it to the pot, and serve. For the crockpot, cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
What toppings go best with this soup?
The fun part is customizing! My family loves shredded cheddar cheese, crushed Fritos (or tortilla chips), and sour cream. Other tasty options include avocado slices, fresh cilantro, diced onions, or a squeeze of lime juice.
Can I use ground beef or turkey instead of chicken?
Definitely, just brown the meat first using the sauté function on your Instant Pot, then add the remaining ingredients and cook as directed.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot Chicken Taco Soup
Real Mom Kitchen
Equipment
Ingredients
- ½ onion diced
- 15.5 oz can black beans drained (I use seasoned)
- 15.5 oz can light kidney beans drained
- 8 oz can can tomato sauce
- 10 oz bag frozen corn
- 20 oz mild diced tomatoes with green chilis two 10 oz cans AKA Ro*Tel
- 1 pkg taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup water
- 2 chicken breasts boneless, skinless
Instructions
- Add all the ingredients except the chicken breasts to the Instant Pot and stir to combine. Place the chicken breasts on top.
- Secure the lid on the Instant Pot. Cook on Soup setting or maual on high for 8 minutes. All the pressure to release naturally for 10 minutes. Vent to manually remove any excess pressure.
- Remove the chicken from the pot and shred. Place back in the pot and stir to combine. Top with any desired toppings. My family likes shredded cheese, crushed Fritos, and sour cream. Serves 10.
