If you’re looking for something a little different to jazz up your menu plan, give this Instant Pot Creamy Chicken Taco Soup Recipe a try.

Creamy chicken tortilla soup in a bowl topped with shredded cheese, green onions and diced tomatoes
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We love taco soup but sometimes it can get boring. We needed a new twist on this classic recipe. One night I added a little cream cheese and some chicken with some extra ingredients like corn and black beans.

The blend of veggies and protein made it loaded with flavor and easy to make. My favorite part is how creamy this delicious recipe is. Making it in the instant pot made it easier as dinner was done in about 30 minutes.

Try these other Instant Pot Recipes for another easy meal idea – Ham and Bean Soup Instant Pot Recipe, Instant Pot Zuppa Toscana, and Instant Pot Lentil Soup!

Why This Recipe Works

I love the blend of the delicious and easy ingredients. It makes it so favorable! The kids love when I set out a topping bar and they can each just grab what they like. It makes it fun for everyone.

This soup recipe is also good for parties. If you need something that will feed a crowd, this recipe will do it! Plus, it’s budget friendly and making it in the instant pot makes it so fast and easy.

This recipe is so quick and easy! It doesn’t get any easier than using your instant pot! My family went crazy over this and we put it on our menu plan rotation.

Ingredients

Ingredients for recipe: onion, garlic salt, corn, black beans, taco seasoning, rotel, cream cheese and chicken breasts.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Change Meat – Try swapping out the chicken for ground turkey or ground beef! Be sure to use beef broth instead of chicken broth.
  • Rotisserie Chicken – You can use rotisserie chicken and this recipe will only need to good in the Instant pot for only 5 minutes.
  • Add Vegetables – Consider adding in more vegetables like red and green bell peppers.

How to Make Instant Pot Creamy Chicken Taco Soup

  • Step 1 – Place all the ingredients except the cream cheese and the shredded cheese in the Instant Pot.
Chicken in the instant pot topped with black beans, corn and diced onions in a broth
  • Step 2 – Put lid on and lock into place. Make sure the valve is set to the sealed position.
  • Step 3 – Set the pressure to high pressure for 25 minutes (if chicken is frozen). Set the cooking time for 20 minutes if chicken is not frozen.
  • Step 4 – Do a quick release and remove the lid. You can also do a natural release if you have the time.
  • Step 5 – Remove the chicken and shred the chicken with two forks.
  • Step 6 – Mix back in and mix in the cream cheese.
  • Step 7 – Put the lid back on and let set for about 10 minutes until cream cheese is melted.
  • Step 8 – Serve with your favorite toppings – We like shredded cheese, green onions, tomatoes, and sour cream! We also like to stir in tortilla strips to make a creamy chicken tortilla soup.

Expert Tips

  • Instant Pot Recommendation – I am using an 8 quart Instant pot but you can use a 6 quart.
  • Chicken – We try to cook chicken that are about the same size. This helps to ensure that the chicken cooks evenly.
  • Shredding Chicken – Shred the chicken with two forks or you can learn to shred chicken with a hand mixer.
Creamy Chicken Taco Soup in a bowl topped with melty cheese, diced tomatoes, and chopped green onions

Topping Ideas

This creamy soup is even better if you top it with extra shredded cheddar cheese, avocados, onion, tortillas, fresh cilantro and more! Sometimes instead of crushed tortilla chips, I make a big pan of Cheddar Jalapeno Cornbread.

This is so good crumbled on top and the extra heat from the jalapeno is just amazing! Either way you serve this recipe, it’s sure to be a hit! Sometimes, I put out a fun topping bar and everyone loves grabbing what they like! This soup is also good for parties or feeding a crowd.

Amazon has so many different fun condiment trays here to put the toppings in. It makes it really easy for your family or guest to top their bowl of soup with all of their favorite toppings. I have one of these and use it for all sorts of things.

Frequently Asked Questions

Is Easy Chicken Taco Soup Keto friendly?

Yes! That is is why we love this recipe. Just omit the Black beans and corn and you will be set for your Keto diet!

How to Store Leftover Creamy Chicken Taco Soup

Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 5-7 days. We actually think it taste better the next as the ingredients really marinate together. Reheat the leftovers in the microwave or stovetop.

Can I Freeze Creamy Chicken Taco Soup?

You can freeze this chicken taco soup in a freezer safe container. The soup texture may change when thawing because of the creamy cheese.

Chicken tortilla soup in a black bowl topped with shredded cheese, diced tomatoes and chopped green onions

More Instant Pot Chicken Soup Recipes

We love to hear from you. If you make Instant Pot Chicken Taco Soup Recipe, please leave us a comment or a star review.

A bowl of creamy chicken soup, made with the Instant Pot Creamy Chicken Taco Soup Recipe, features black beans, corn, shredded chicken, diced tomatoes, cheddar cheese, and green onions, served on a dark surface.

Instant Pot Chicken Taco Soup

4.98 from 48 votes
Estimated Cost: $8.27, $1.38 per Serving
Try this Instant Pot Creamy Taco Soup Recipe! It’s so quick and easy. Creamy Chicken Taco Soup Pressure Cooker Recipe is so savory and delicious! You will love Creamy Chicken Taco Soup Pressure Cooker Recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Cuisine American, Mexican
Course Pressure Cooker, Soup
Calories 286
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Ingredients

  • 2 boneless skinless chicken breasts
  • 1 can black beans (14 ounces, drained and rinsed)
  • 1 cup frozen corn
  • ½ onion chopped
  • 1 can diced tomatoes with green chilies (8 ounces)
  • 2 cups chicken broth
  • 2 Tbsp Taco Seasoning
  • 1 tsp Garlic Salt
  • 1 package cream cheese (8 ounces, diced into smaller pieces)

See how we calculate recipe costs.

Instructions

  • Place the chicken, black beans, corn, onion, tomatoes with their juices, chicken broth, taco seasoning, and garlic salt in a 6-quart electric pressure cooker. Stir gently.
  • Lock the lid and set the pressure release valve to Sealing.
  • Cook on high pressure for 20 minutes.
  • Carefully release the pressure using a quick release. If liquid sputters from the valve, pause and release the remaining pressure gradually. Remove the lid once the float valve drops.
  • Shred the chicken with two forks.
  • Return the shredded chicken to the pot and stir in the cubed cream cheese.
  • Switch the instant pot to the sauté setting and cook for 3-5 minutes until the cream cheese is melted.
  • Turn off the pressure cooker and serve with your favorite taco toppings.

Recipe Notes

This recipe is for fresh chicken but this can be made with frozen chicken breast as well.  If you use frozen, increase the cook time to 25 minutes on high pressure. 
Refrigerate the leftovers in an air tight container for 5-7 days.  

Nutrition Facts

Calories 286kcal, Carbohydrates 23g, Protein 17g, Fat 15g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 0.01g, Cholesterol 62mg, Sodium 649mg, Potassium 628mg, Fiber 5g, Sugar 4g, Vitamin A 679IU, Vitamin C 10mg, Calcium 78mg, Iron 2mg

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

4.98 from 48 votes (34 ratings without comment)

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Comments

  1. Erinn says:

    5 stars
    Absolutely delicious! I sautéed the onions with garlic then added the rest of the ingredients. Served with blue corn tortilla chips. The whole family said this recipe is a keeper

    1. Carrie Barnard says:

      I love that you sautéed the onions and garlic first! And blue corn tortilla chips sound so good with this soup. I’m glad the whole family enjoyed it!

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