Instant Pot Chicken Taco Soup
Prep time
Cook time
Total time
This warm and hearty Chicken Taco Soup is insanely easy to make and is a family favorite!
  • 2 large boneless skinless chicken breasts (about 1 lb - larger breasts may be 1.5 lbs so you will need to add about ¼-1/2 cup more chicken broth)
  • 1 small diced onion
  • 1 (15 oz) can chicken broth (or 1½ cups)
  • 1 (15 oz) can kidney beans, undrained
  • 1 (15 oz) can black beans, undrained
  • 1 (15 oz) can corn, undrained
  • 1 (15 oz) can petite diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 tbsp taco seasoning
  • 2 tbsp Hidden Valley Ranch Seasoning
  • Sour Cream (we prefer Greek Yogurt!)
  • Avocado slices
  • Pico de Gallo
  • Diced green onions
  • Tortilla chips
  • Shredded Cheddar Cheese
  1. Add all 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 Manual / High Pressure for 30 minutes. Quick release the pressure when finished cooking.
  3. Remove chicken breasts carefully with tongs. Shred in a bowl with 2 forks. Return chicken to the soup and stir.
  4. Serve with optional toppings. Enjoy!
SLOW COOKER OPTION - Combine all ingredients (except toppings) in your slow cooker and set to low for 6 hours or high for 3 hours. Shred chicken with fork and return to slow cooker. Serve with optional toppings.
Recipe by Sweet Hope Lifestlye at