This Instant Pot Chicken Taco Soup is a quick, hearty, and flavorful meal that’s perfect for busy weeknights or meal prepping. Made with tender shredded chicken, black beans, corn, and chicken broth, this soup is a comforting combination of classic taco flavors in a creamy, satisfying dish. With the addition of cream cheese and taco seasoning, it’s both creamy and bursting with bold, savory flavors. Ready in just 30 minutes, this Instant Pot chicken soup is a great option for those craving a taco-inspired soup that’s easy to make and packed with delicious ingredients.

Ingredients

2 boneless, skinless chicken breasts
1 (14 oz) can of black beans, rinsed and drained
1 cup frozen corn
½ onion, chopped
1 (8 oz) can of diced tomatoes with green chilies
2 cups chicken broth
2 tbsp taco seasoning
1 tsp garlic salt
1 (8 oz) package of cream cheese, diced into small pieces

Instructions

Place all the ingredients, except the cream cheese, into a 6-quart electric pressure cooker.
Secure the lid and set the valve to sealing.
Cook on high pressure for 20 minutes.
Once the cooking time is up, perform a quick release and remove the lid.
Shred the chicken breasts using two forks and stir them back into the soup.
Add the diced cream cheese and stir until it melts into the soup.
Switch the Instant Pot to the sauté setting and cook for 3-5 minutes until the cream cheese is fully melted and the soup is heated through.
Serve with your favorite taco toppings such as sour cream, cheese, and cilantro. Enjoy!

Why You’ll Love This Recipe

This Instant Pot Chicken Taco Soup is the perfect blend of bold, comforting flavors and creamy texture. It’s incredibly easy to make, requiring just a few simple ingredients, and it’s ready in about 30 minutes. The chicken, black beans, and corn make this soup hearty and filling, while the cream cheese adds a deliciously creamy richness. Whether you’re craving a cozy meal or need a quick weeknight dinner, this soup is sure to satisfy.

Tips

Shred the chicken well: After cooking, make sure to shred the chicken thoroughly to ensure it absorbs all the soup’s flavors.
Adjust the spice level: If you like your soup spicier, consider adding a bit of jalapeño or a dash of hot sauce.
Add more broth if needed: If you prefer a thinner soup, simply add more chicken broth to reach your desired consistency.

Variations and Substitutions

Dairy-Free Option: Replace the cream cheese with dairy-free cream cheese or coconut milk for a creamy texture without dairy.
Vegetarian Version: Omit the chicken and add more beans (such as kidney beans or pinto beans) and vegetables like zucchini or bell peppers.
Use Ground Chicken: You can substitute the chicken breasts with ground chicken for a different texture.
Taco Seasoning Substitute: If you don’t have taco seasoning on hand, you can make your own by combining chili powder, cumin, garlic powder, onion powder, and paprika.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts in the Instant Pot. Just make sure to cook it for a few extra minutes (around 25 minutes) on high pressure.

Can I double this recipe?
Yes, you can double the ingredients. Just ensure you don’t exceed the Instant Pot’s max fill line, and adjust the cooking time if needed.

Can I make this ahead of time?
Absolutely! This soup is great for meal prep and can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Serving Suggestions

Top with fresh garnishes: Add sour cream, shredded cheese, sliced avocado, and cilantro for extra flavor.
Serve with tortilla chips: This soup pairs perfectly with a side of crispy tortilla chips for dipping.
Taco Salad: For a twist, serve the soup over a bed of greens and top with taco toppings for a hearty taco salad.

This Instant Pot Chicken Taco Soup is an easy, flavorful, and filling dish perfect for busy nights, meal prep, or even a comforting family dinner!