I’m always on the hunt for new dinner ideas – always! I came across this recipe for Instant Pot Chicken Taco Soup and had to try it. It is really, really good. Flavorful and fast!! And was quite the hit at our home!

If you don’t have an Instant Pot, you can use your crock pot or slow cooker. Just throw all your ingredients in the slow cooker and set it to low for 6 hours or high for 3 hours. Take the chicken out and shred it with two forks and return it to the crockpot. Serve with your favorite toppings. 

You can’t go wrong – either way!

Instant Pot Chicken Taco Soup

---

• Author: Patti
• Total Time: 35 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breasts
• 1 cup onion, diced
• 15 oz chicken broth, (or 1 1/2 cups water)
• 15 oz kidney beans, undrained
• 15 oz black beans, undrained
• 15 oz corn, undrained
• 15 oz diced tomatoes
• 8 oz tomato sauce
• 2 tbsp taco seasoning
• 2 tbsp Ranch Seasoning

  Optional Toppings:

  • Sour cream
  • Avocado Slices
  • Pico de Gallo
  • Diced Green onions
  • Corn Chips
  • Sliced Olives
  • Shredded Cheddar Cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add all the ingredients (except for the optional toppings) to the inner pot of your Pressure Cooker. Stir to combine flavors.
2. Move the pressure release valve to the sealed position. Press the SOUP button or HIGH pressure for 30 minutes. Quick release the pressure when finished cooking.
3. Remove the chicken breasts carefully and shred with two forks. Return the shredded chicken back to the soup and stir. Serve with optional toppings. Enjoy!

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Cuisine: Mexican