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Instant Pot Chicken Taco Soup

A comforting and hearty soup featuring tender chicken, zesty spices, and fresh vegetables that brings families together around the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • to taste salt and pepper
  • Chopped cilantro for garnish Fresh garnish for serving

Method
 

Preparation
  1. Start by dicing the onion and bell pepper, and rinse the black beans.
Cooking
  1. Place the chicken breast, black beans, corn, diced tomatoes, taco seasoning, chicken broth, diced onion, and bell pepper into the inner pot of the Instant Pot.
  2. Seal the Instant Pot lid and set it to ‘Manual’ high pressure for 15 minutes.
  3. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then switch to quick release to release remaining steam.
Final Steps
  1. Open the lid, shred the chicken with two forks right in the pot, stir well, and season with salt and pepper to your liking.
  2. Top each bowl with freshly chopped cilantro before serving.

Notes

If using frozen chicken, add an extra 5 minutes to the cooking time. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.