Instant Pot Taco Soup Chicken

Alright, so your pantry is looking questionable, your energy is at an all-time low, but somehow you’ve still got people to feed (including yourself)? Welcome to Instant Pot Taco Soup Chicken—the recipe that’s about to save your dinner situation while convincing everyone you’ve got your life together. Spoiler alert: it’s ridiculously tasty and requires minimal effort, which is basically the culinary equivalent of hitting the jackpot.

Why This Recipe is Awesome

Let me count the ways this recipe deserves a spot in your regular rotation:

First off, it’s an Instant Pot recipe, which means you get to dump ingredients in a pot and walk away like some kind of kitchen magician. No babysitting required. Second, it combines two universally beloved foods—tacos and soup—into one magnificent creation. And finally, it’s practically impossible to mess up. Seriously, unless you accidentally drop your phone in the pot while Instagramming the process (please don’t), you’re golden.

Ingredients You’ll Need

Round up these usual suspects:

• 1.5 pounds boneless, skinless chicken breasts (or thighs if you’re a “more flavor, please” person)
• 1 onion, diced (tears are part of the cooking experience, embrace it)
• 3 cloves garlic, minced (vampire repellent, but tasty)
• 1 packet taco seasoning (or make your own if you’re feeling fancy-pants)
• 1 can (14 oz) diced tomatoes (don’t drain—that juice is liquid gold)
• 1 can (15 oz) black beans, drained (the magical fruit, you know the rest)
• 1 can (15 oz) corn, drained (technically a vegetable, so health food!)
• 1 can (4 oz) diced green chilies (adjust according to your spice tolerance)
• 4 cups chicken broth (the boxed kind is fine, no judgment here)
• 1 tablespoon olive oil (the extra virgin kind, keep it classy)
• Salt and pepper to taste (because obviously)

For serving (aka the fun part):

• Shredded cheese (as much as your heart desires)
• Sour cream (a dollop or seven)
• Crushed tortilla chips (for that essential crunch factor)
• Diced avocado (because we’re fancy but not complicated)
• Fresh cilantro (for the non-soap-tasters among us)
• Lime wedges (for that “chef’s kiss” finish)

Step-by-Step Instructions

1. Prep your ingredients like the responsible adult you occasionally pretend to be. Dice that onion, mince that garlic, open those cans. Live your best life.
2. Set your Instant Pot to sauté mode and add olive oil. Once hot, toss in those onions and cook until they’re slightly translucent (about 3-4 minutes). Add garlic and cook for another 30 seconds. Nothing ruins a dish faster than burnt garlic—trust me on this one.
3. Cancel the sauté function. We’re moving on to bigger and better things now. Add chicken, taco seasoning, diced tomatoes, black beans, corn, green chilies, and chicken broth. Give it all a good stir like you’re mixing a potion.
4. Seal the Instant Pot lid and set to pressure cook on high for 15 minutes. Meanwhile, pour yourself something nice. You’ve earned it after all that can-opening.
5. Once cooking is complete, allow for natural pressure release for 10 minutes, then do a quick release for any remaining pressure. Safety first, people—steam burns are not a cute look.
6. Remove the chicken and shred it using two forks. It should basically fall apart with a stern glance at this point.
7. Return the shredded chicken to the pot and stir. Taste and adjust seasonings because you’re the boss of this soup.
8. Serve in bowls with all those delicious toppings we talked about earlier. The more, the merrier.

Common Mistakes to Avoid

Even the greatest chefs among us (which, let’s be honest, might not be you or me) make mistakes. Here are some classic blunders to sidestep:

• Forgetting to actually seal the Instant Pot. You’d be surprised how often this happens. Then you come back to uncooked food and disappointment.
• Skipping the sauté step for the onions. Yes, you technically “could,” but why rob yourself of that flavor development? Live a little.
• Going wild with the quick release immediately after cooking. Unless you enjoy being steam-facial’d with chicken vapor, give it that 10-minute natural release.
• Overlooking the toppings. They’re not just decoration—they’re where the magic happens! Skimping here is like buying a car but refusing to put gas in it. Just why?

Alternatives & Substitutions

Life happens. Ingredients go missing. Here’s how to pivot:

• No chicken breasts? Thighs work beautifully—some might say better (it’s me, I’m some). Ground beef or turkey are also solid options if you’re chicken-less.
• Vegetarian version? Skip the chicken, double the beans, and use vegetable broth instead. Maybe add some extra veggies like zucchini or bell peppers to bulk it up.
• No Instant Pot? First, my condolences. Second, you can make this in a slow cooker (6-7 hours on low) or stovetop (simmer for about 30 minutes after bringing to a boil).
• Taco seasoning gone AWOL? Mix up some chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne. Boom—DIY taco seasoning.
• Keto-friendly version? Skip the beans and corn, add more chicken and maybe some diced bell peppers. Use crushed pork rinds instead of tortilla chips for topping.

FAQ (Frequently Asked Questions)

Can I freeze this soup for later?
Absolutely! This soup freezes beautifully for up to 3 months. Just skip the toppings until you’re ready to serve. Future You will be extremely grateful to Current You.

How spicy is this recipe?
As written? About as threatening as a kitten wearing mittens. But you control the heat level with your choice of taco seasoning and how many green chilies you add. Want to crank it up? Throw in some diced jalapeños or a dash of hot sauce.

Can I add cream cheese to make it creamy?
Are you a genius? Yes, you can. Add 4oz of cubed cream cheese after cooking and stir until melted. It creates this ridiculously velvety texture that’ll make you question why all soups don’t include cream cheese.

How long does it keep in the fridge?
About 4-5 days, which means meal prep heaven. It actually tastes better on day two after the flavors have had time to get cozy with each other.

My Instant Pot gave me the “burn” notice. What went wrong?
Ah, the dreaded burn notice. Usually happens if there’s not enough liquid or if something starchy settled at the bottom. Make sure you gave everything a good stir before sealing, and that your chicken broth made it in there.

Do I really need to use all those toppings?
Need? No. Should? YES. The toppings take this from “pretty good soup” to “why is there none left” status. At minimum, please do the cheese and tortilla chips. I’m begging you.

Final Thoughts

There you have it—a ridiculously easy Instant Pot taco soup that requires minimal effort but delivers maximum flavor. It’s the culinary equivalent of wearing sweatpants that somehow look like fancy trousers—comfortable yet impressive.

This soup has saved my dinner plans more times than I care to admit, and the leftovers have rescued many sad desk lunches. Whether you’re cooking for a crowd or meal-prepping for one, this recipe has your back.

Now go forth and impress your taste buds (and maybe some other people too, if you’re feeling generous enough to share). And remember—if anyone asks for your secret recipe, you can decide whether to send them this link or mysteriously claim it’s “an old family secret.” Your call. No judgment here.