Instant Pot Chicken Taco Soup

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.

4.98 from 48 votes

Instant Pot Chicken Taco Soup

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 Time10

Cook Time40

Total Time50

Course: Pressure Cooker, Soup

Cuisine: American, Mexican

Servings:

Author: Carrie Barnard

Cost: $8.27, $1.38 per Serving

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)

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.

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