Picture of a bowl of chicken taco soup with the recipe title

Instant Pot Chicken Taco Soup

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Dump and set recipes make eating healthy so much easier! I’m going to be honest here. I can be a bit lazy when it comes to fixing a healthy meal. That’s kind of what got me trapped in obesity for so long! Having a list of super simple throw and go recipes can be a lifesaver! You don’t feel like you’re “cooking” when you fix something like this Instant Pot Chicken Taco Soup.

When you’re using either a slow cooker or an electric pressure cooker, it’s a no brainer. I actually made this soup on an evening when I needed something I could make quickly with little fuss. I had forgotten to thaw out meat, so I wasn’t sure what to fix for dinner. I had all of the ingredients handy so I decided to create this! So simple and I had a healthy meal in a little over 30 minutes!

This recipe is naturally gluten-free and freezes well.

I love to top this chicken taco soup with a tiny bit of cheddar cheese. You could also add some chives or avocado as well!

Picture of a bowl of chicken taco soup with the recipe title

Instant Pot Chicken Taco Soup

This dump and set recipe will provide you will a healthy meal without a lot of hassle!
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4 people


  • Instant Pot


  • 2 chicken thighs boneless and skinless
  • 2 cups broth
  • 1/3 cup onion diced
  • 2 cloves garlic minced
  • 3/4 cup canned black beans (1/2 a can)
  • 1 cup frozen corn
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp sea salt


  • Add all ingredients to electric pressure cooker
  • Seal and set on soup setting
  • Allow to naturally release at least 10 minutes
  • Pull out chicken and shred with two forks
  • Return chicken to soup and stir
  • Top with cheese, chives, sour cream, avocado, or any other topping of your choice
  • Refrigerate or freeze leftovers


This soup is naturally gluten free
Keyword instant pot

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