Easy 15-Minute Instant Pot Taco Soup
A quick and flavorful weeknight dinner made in the Instant Pot using simple pantry staples like canned beans, corn, and rotisserie chicken. This soup delivers rich, slow-simmered taste in just 20 minutes total.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn (or 1 cup frozen corn)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup medium or hot salsa
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet (1 oz) low-sodium taco seasoning
Instructions
- Drain and rinse the black beans and corn. Measure out all spices.
- Add chicken broth, diced tomatoes (with juice), salsa, black beans, corn, and shredded chicken to the Instant Pot.
- Sprinkle chili powder, cumin, garlic powder, onion powder, and taco seasoning over the ingredients. Do not stir.
- Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set to High Pressure for 15 minutes.
- Allow the pot to sit undisturbed for a natural release for 10 minutes, then carefully vent any remaining steam.
- Open the lid, stir the soup well, and taste to adjust seasoning if needed.
- Serve hot with desired toppings.
Notes
For a thicker soup, use the ‘Saute’ function after pressure cooking and simmer uncovered for 5-10 minutes. Rinsing the beans removes excess starch and improves texture. This recipe can be made vegetarian by swapping chicken for extra beans and using vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 10
- Protein: 28
Keywords: taco soup, instant pot recipes, quick dinner, weeknight meals, pressure cooker soup, easy chicken soup, healthy soup