Instant Pot Taco Chicken Soup

Look, I’m not saying this Instant Pot Taco Chicken Soup will solve all your problems, but on a day when your boss was a nightmare, your cat knocked over your coffee, and you forgot your umbrella in a downpour? This soup is basically therapy in a bowl. And the best part? Your Instant Pot does most of the work while you scroll through TikTok. #SelfCare

Why This Recipe is Awesome

First off, this isn’t just any soup—it’s a “dump and go” miracle that requires minimal effort but delivers maximum flavor. Seriously, the effort-to-reward ratio is ridiculous. You’re basically cheating at cooking.

This taco chicken soup hits all the right notes: it’s spicy (but adjustable), creamy, filling, and has that “I spent hours on this” taste while you literally pressed a button and walked away. It’s basically the perfect recipe for impressing dinner guests while being completely lazy. Plus, leftovers taste even better the next day—assuming there are any.

Ingredients You’ll Need

• 2 lbs boneless chicken breasts (frozen works too—we’re not judging your meal planning skills)
• 1 onion, diced (tears are part of the cooking experience, embrace them)
• 2 bell peppers, any color (the more colorful, the more you can pretend you’re being healthy)
• 1 can (15 oz) black beans, drained and rinsed (or pinto beans if you’re feeling rebellious)
• 1 can (15 oz) corn (or frozen corn if you’re one of those “I forgot to go grocery shopping” people)
• 1 can (10 oz) diced tomatoes with green chilies (aka Rotel, the lazy cook’s secret weapon)
• 4 cups chicken broth (boxed is fine, homemade is a flex)
• 2 tablespoons taco seasoning (store-bought or homemade if you’re feeling fancy)
• 1 teaspoon cumin (because every Mexican-inspired recipe legally requires cumin)
• 2 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 1 cup heavy cream (optional, but let’s be real—you want it)
• 8 oz cream cheese, softened (the secret ingredient that makes everything better)

Step-by-Step Instructions

1. Prep your ingredients. Dice your onion and peppers. Open your cans. Unwrap your cream cheese. Feel accomplished already.
2. Load the Instant Pot. Add chicken, onions, peppers, beans, corn, tomatoes, broth, taco seasoning, cumin, and garlic to your Instant Pot. No need to stir—we’re keeping it simple here.
3. Seal and cook. Close the lid, set valve to “sealing,” and press “Pressure Cook” or “Manual” button. Set for 15 minutes on high pressure. If using frozen chicken, bump it to 20 minutes. Now go find something to do for a bit—maybe text that friend you’ve been ignoring?
4. Release the pressure. After cooking, let it naturally release pressure for 10 minutes, then do a quick release. Be careful—that steam is hot and doesn’t care about your feelings.
5. Shred that chicken. Remove chicken, shred it with two forks (or use hand mixers if you’re fancy), and return to the pot.
6. Make it creamy. Switch to “Sauté” mode, add cream cheese in chunks, and stir until melted. Pour in heavy cream if using. Keep stirring until smooth and slightly thickened.
7. Taste test! Adjust seasoning if needed. More salt? More spice? You’re the boss of your soup.

Common Mistakes to Avoid

Not cutting cream cheese into chunks. Unless you enjoy playing “find the giant, half-melted cream cheese blob” in your soup, cut it into smaller pieces before adding.

Forgetting to release pressure properly. An Instant Pot explosion is not the kitchen disaster story you want to tell. Follow the pressure release instructions, please.

Adding dairy before pressure cooking. Do this and you’ll have a curdled mess that looks like something from a science experiment gone wrong. Always add cream and cream cheese AFTER pressure cooking.

Overcrowding the pot. Your Instant Pot isn’t a clown car. Respect the max fill line or prepare for potential regret and a very messy kitchen.

Alternatives & Substitutions

Protein alternatives: Shredded rotisserie chicken works if you’re in a super hurry. Ground turkey or beef are also great substitutes—just brown them first using the sauté function.

Dairy-free version: Skip the cream cheese and heavy cream, and use coconut milk instead. It changes the flavor profile a bit, but it’s still delicious in its own right.

Vegetarian option: Replace chicken with an extra can of beans and maybe some diced zucchini or mushrooms. Add a spoonful of smoked paprika to give it that “meaty” depth without the actual meat.

Spice adjustments: If you’re feeding spice wimps (no judgment… okay, maybe a little judgment), use mild Rotel and reduce the taco seasoning. For heat seekers, add a diced jalapeño or a splash of hot sauce.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker instead?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours. Add the dairy in the last 30 minutes. It’ll take way longer, but hey, maybe you enjoy waiting for things?

How long does this soup last in the fridge?
About 3-4 days, if you don’t devour it all immediately (which, let’s be real, is the more likely scenario).

Can I freeze this soup?
You can, but dairy tends to get weird when frozen. If you’re meal prepping, consider freezing it before adding the cream and cream cheese. Or live dangerously—I’m not your mom.

What can I top this soup with?
Literally anything you’d put on a taco: shredded cheese, crushed tortilla chips, sour cream, avocado, cilantro, lime wedges. Go wild. Make it rain toppings.

My soup is too thin. Help?
Let it simmer on Sauté mode for a few extra minutes to reduce. Still too thin? Make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in.

Can I use chicken thighs instead of breasts?
OMG yes. Thighs have more flavor and are harder to overcook. Actually, this might be better than the original recipe, but don’t tell anyone I said that.

Final Thoughts

And there you have it—your new go-to dinner when you want to feel like you have your life together without actually doing much work. This soup has gotten me through breakups, job interviews, and that time I binged an entire season of a show and needed something to eat that didn’t require looking away from the screen.

Remember, cooking should be fun, not stressful. And if you mess this up somehow, just order pizza and try again tomorrow. But honestly, it’s pretty hard to mess up, which is why we love it.

Now go forth and soup it up! Your taste buds will thank you, your Instant Pot will feel appreciated, and your friends will be impressed by your “cooking skills.” Win-win-win.