This Instant Pot Chicken Taco Soup is a delicious and hearty Mexican-inspired soup made with tender chicken, beans, corn, and flavorful spices. It is a perfect recipe for those busy weeknights when you want a comforting and satisfying meal on the table in no time. The Instant Pot pressure cooker helps to infuse all the flavors together quickly, resulting in a mouthwatering and cozy soup that the whole family will love. Serve it with your favorite toppings like avocado, cheese, or sour cream for a complete meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (8 ounces) tomato sauce
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Directions
- Set your Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, and sauté for 2-3 minutes until they become fragrant.
- Add the chicken cubes and sauté for another 5 minutes until they are browned on all sides.
- In a bowl, mix the chili powder, cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
- Pour the diced tomatoes with green chilies, tomato sauce, chicken broth, black beans, kidney beans, corn kernels, and the spice mixture into the Instant Pot. Stir well to combine.
- Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 15 minutes.
- Once the cooking time is complete, carefully release the pressure using the quick release method.
- Open the lid and give the soup a stir. Taste and adjust the seasonings if needed.
- Serve the Instant Pot Chicken Taco Soup hot, topped with your favorite garnish like avocado, cheese, cilantro, or sour cream.