Have you ever had one of those days? The kind where dinner time sneaks up on you, and the last thing you want to do is spend hours in the kitchen. I know I have. On those nights, I need something fast, something easy, and something everyone will actually eat without complaining.
That is where this amazing Instant Pot Taco Soup recipe comes to the rescue. It is a true lifesaver. You basically just dump all the ingredients into the pot, press a button, and walk away. Before you know it, a warm, comforting, and incredibly flavorful soup is ready to go. It’s a total win.
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Why You’ll Love This Recipe
Honestly, what is not to love about this Taco Soup? First off, it is unbelievably simple. Even if you are new to using an Instant Pot, you can absolutely nail this recipe. There is no sautéing or complicated steps involved. It’s a true dump and start meal.
The flavors are just so good. It has all the classic taco tastes we all love, but in a comforting soup form. It is savory, a little bit zesty, and so satisfying. You get protein from the chicken, fiber from the beans, and lots of goodness from the tomatoes and corn.
Another great thing is how customizable it is. The toppings are where you can really have fun. Everyone can build their own bowl just the way they like it. This makes it a fantastic choice for families, especially if you have picky eaters in the house.
And let’s talk about cleanup. Since everything cooks in one pot, you will not be left with a mountain of dishes. That alone is a huge bonus on a busy weeknight. It’s a delicious meal that makes your life easier, not harder.
Ingredients
Here is what you will need to gather for this simple Taco Soup. The best part is that many of these are probably already in your pantry!
- 3 boneless chicken breasts (frozen works too)
- 1 can black beans (15 oz), rinsed and drained
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can crushed tomatoes (14.5 oz)
- ½ onion, chopped
- 1 cup corn (frozen or canned is fine)
- 4 cups chicken broth
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic salt
Optional Toppings
- Tortilla strips or crushed tortilla chips
- 1 cup shredded cheddar cheese
- Fresh cilantro
- 1 avocado, diced
- Sour cream or plain Greek yogurt
- A squeeze of fresh lime juice
Step By Step Instructions
Ready to see how easy this is? Let’s make some delicious soup.
Step 1: Add Ingredients To The Pot
First, grab your Instant Pot. Place the chicken breasts at the bottom of the inner pot. You can even use frozen chicken, which is a fantastic shortcut. No need to thaw!
Next, pour in the rinsed black beans, the diced tomatoes with green chilies, and the crushed tomatoes. Add the chopped onion and the corn. Then, pour the chicken broth over everything.
Finally, sprinkle in the chili powder, cumin, and garlic salt. Do not stir it just yet. Just get everything in there. It’s that simple.
Step 2: Pressure Cook
Now, place the lid on your Instant Pot and lock it into place. Make sure the steam release valve is set to the sealing position. This is important for the pot to build pressure.
Select the pressure cook or manual setting, and set the timer for 30 minutes on high pressure. Now you can walk away and let the magic happen. Go relax for a bit!
Step 3: Release Pressure and Shred Chicken
Once the 30 minutes are up, your Instant Pot will beep. Carefully perform a quick release of the pressure. I like to use a long spoon to move the valve to the venting position to keep my hand away from the hot steam.
When the float valve has dropped, it is safe to open the lid. The smell is going to be incredible! Carefully remove the cooked chicken breasts and place them on a cutting board or in a bowl.
Shred the chicken using two forks. It should be very tender and fall apart easily. Once all the chicken is shredded, return it to the pot and give everything a good stir to combine.
Step 4: Serve And Garnish
Your Taco Soup is now ready to serve! Ladle the soup into bowls. This is the fun part. Set out all your favorite toppings so everyone can customize their own bowl.
We love adding a big handful of shredded cheese, some crunchy tortilla strips, a dollop of sour cream, creamy avocado, and a sprinkle of fresh cilantro. Let your kids crush the tortilla chips. They will love helping out!
How To Store Leftovers
One of the best things about this Taco Soup is that the leftovers are fantastic. Sometimes I think it tastes even better the next day as the flavors have more time to meld together.
To store, let the soup cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days. Reheat it on the stovetop or in the microwave for a quick lunch or dinner.
You can also freeze this soup. Let it cool, then pour it into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips
Want to make this recipe your own? Here are a few ideas and tips to help you get the best results every single time.
For a wonderful Healthy Taco Soup, you can use low sodium chicken broth and be sure to rinse your beans well. You can also add more vegetables like diced bell peppers or zucchini for an extra nutrient boost.
If you prefer ground meat, you can easily make a Turkey Taco Soup. Just brown one pound of ground turkey with the onions first using the sauté function, then add the remaining ingredients and cook for about 15 minutes.
No Instant Pot? No problem. You can make a Taco Soup Recipe Crockpot version. Simply add all the ingredients to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken at the end just like you would with the Instant Pot method.
To adjust the thickness, you can add less broth for a chunkier soup or a little more for a thinner consistency. If you want a creamy soup, try stirring in a few ounces of cream cheese at the end until it melts.
Conclusion
This Instant Pot Taco Soup has become a true staple in my home, and I hope it becomes one in yours too. It is the kind of recipe that delivers big on flavor without asking for a lot of your time or effort.
It is warm, comforting, and just so satisfying. Whether you need a quick weeknight dinner or a crowd pleasing meal for a gathering, this soup is a fantastic choice. Enjoy every spoonful!
FAQ
Can I Use Ground Beef Or Turkey Instead Of Chicken?
Absolutely! This recipe is very flexible. To make Turkey Taco Soup or a version with ground beef, use the sauté function on your Instant Pot first. Brown one pound of ground meat with the chopped onion. Drain any excess fat, then add the rest of the ingredients and pressure cook for 15 minutes.
How Can I Make This In A Crockpot?
Yes, this makes a great Taco Soup Recipe Crockpot meal. Add all the ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through. Remove and shred the chicken, then return it to the pot and stir. It is a great set it and forget it option.
Is This Recipe Spicy?
As written, this Taco Soup is mild and family friendly. The can of diced tomatoes with green chilies adds a little zest but not much heat. If you want more spice, you can add a pinch of cayenne pepper, some chopped jalapeños, or serve it with your favorite hot sauce.
Can I Make This Soup Thicker?
If you prefer a thicker, more stew like consistency, there are a couple of easy ways to achieve that. You can reduce the chicken broth to 3 cups. Another option is to mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir it into the soup after pressure cooking and let it simmer for a few minutes on the sauté setting until it thickens.
Instant Pot Taco Soup
This easy Instant Pot Taco Soup is a fast, comforting, and flavorful one-pot meal, perfect for busy weeknights. Just dump ingredients, press a button, and enjoy a customizable, family-friendly dish.
Requirements
Ingredients
Instructions
- Place the chicken breasts at the bottom of the inner pot of your Instant Pot. You can even use frozen chicken, which is a fantastic shortcut. No need to thaw!
- Next, pour in the rinsed black beans, the diced tomatoes with green chilies, and the crushed tomatoes. Add the chopped onion and the corn. Then, pour the chicken broth over everything. Finally, sprinkle in the chili powder, cumin, and garlic salt. Do not stir it just yet. Just get everything in there. It’s that simple.
- Now, place the lid on your Instant Pot and lock it into place. Make sure the steam release valve is set to the sealing position. Select the pressure cook or manual setting, and set the timer for 30 minutes on high pressure. Now you can walk away and let the magic happen. Go relax for a bit!
- Once the 30 minutes are up, your Instant Pot will beep. Carefully perform a quick release of the pressure. When the float valve has dropped, it is safe to open the lid. The smell is going to be incredible!
- Carefully remove the cooked chicken breasts and place them on a cutting board or in a bowl. Shred the chicken using two forks. It should be very tender and fall apart easily. Once all the chicken is shredded, return it to the pot and give everything a good stir to combine.
- Your Taco Soup is now ready to serve! Ladle the soup into bowls. Set out all your favorite toppings so everyone can customize their own bowl. We love adding a big handful of shredded cheese, some crunchy tortilla strips, a dollop of sour cream, creamy avocado, and a sprinkle of fresh cilantro. Let your kids crush the tortilla chips. They will love helping out!
Notes
For a wonderful Healthy Taco Soup, you can use low sodium chicken broth and be sure to rinse your beans well. You can also add more vegetables like diced bell peppers or zucchini for an extra nutrient boost.
If you prefer ground meat, you can easily make a Turkey Taco Soup. Just brown one pound of ground turkey with the onions first using the sauté function, then add the remaining ingredients and cook for about 15 minutes.
No Instant Pot? No problem. You can make a Taco Soup Recipe Crockpot version. Simply add all the ingredients to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken at the end just like you would with the Instant Pot method.
To adjust the thickness, you can add less broth for a chunkier soup or a little more for a thinner consistency. If you want a creamy soup, try stirring in a few ounces of cream cheese at the end until it melts.
Nutrition
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Sugar
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