Instant Pot Chicken Taco Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.2
  • Total Fat: 1.9 g
  • Cholesterol: 70.0 mg
  • Sodium: 1,040.9 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 30.0 g

View full nutritional breakdown of Instant Pot Chicken Taco Soup calories by ingredient
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Quick kid friendly soup! Quick kid friendly soup!
Number of Servings: 8


    6 cups chicken stock
    2 cups yellow onion diced
    2 can diced tomatoes 14.5 ounces
    1 Tbs minced garlic
    2 pounds chicken breasts or tenderloins
    1 cup Salsa
    4 tsp cumin
    4 tsp garlic powder
    1 tsp paprika
    2 tbsp chili powder
    1 tsp salt
    .25 cup salsa verde
    2 can black beans drained and rinsed (14.5 ounce can)
    1 bag sweet kernel corn frozen, 10oz


Add the chicken stock, onions, tomatoes and garlic to the pot. Place the chicken breasts on top, and add the salsas and spices on top of that. Last, add the drained and rinsed black beans and corn on top, and do not stir. Place the lid on, lock it, and cook the mixture on manual high pressure for 7 minutes. Let the pressure release naturally for about 10 minutes, then quick release the rest, using the release lever. When the pot has depressurized, and you can remove the lid, remove the chicken and shred it with two forks. Add it back into the pot, stir Serve garnished with your favorite chicken taco soup toppers Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREKLE22.

TAGS:  Poultry | Soup | Poultry Soup |

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