Easy Instant Pot Chicken Taco Soup recipe made with chicken breasts, diced tomatoes, black beans, corn and chiles is a delicious soup the whole family will love. Perfect for busy weeknights and a great way to warm you up on cold days!
Place the chicken breasts in the Instant Pot, and season with sea salt, cumin, smoked paprika, garlic powder, chili powder and black pepper. Optional, add some of the seasoning at the end before pressure cooking
Add the remaining ingredients to the pot, place the lid onto the pot, make sure vent is set to sealing (newer models may seal automatically), and hit PRESSURE COOK for 10 minutes. Press START, if your model has this option.
Pot will take several minutes to reach pressure, then will cook for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick release remaining pressure
When pin drops, carefully open and remove lid, and remove chicken breasts to a plate for shredding
Return shredded chicken to pot, stir well, and serve
Notes
Soup can be made in 6 quart or 8 quart Instant Pot or any pressure cooker brand without adjusting time or ingredient amount.Season with salt and pepper, to taste, before serving or when serving.