Instant Pot taco soup is one of the easiest meals you can make. Basically, all you have to do is dump all the ingredients into the pot and turn it on. It does all the work for you while you go about your business.
Our granddaughters came over to spend the night. Although I was concerned this might be a tad too spicy for them, they assured me it wasn’t. So I served it. And it was a hit! They loved it!
As I’ve mentioned before, I have both the Instant Pot and the Crock Pot Express. Both of them do the same thing, only there are a few minor differences, such as the nonstick pot in the Crock Pot express. I made this taco soup in the Instant Pot.
If you’ve ever tried my layered Mexican salad, you know that I enjoy strong flavors. Another of my recipes you might enjoy is the Mexican chicken and rice bowl. Both have some heat. That said, this is one I’d serve company in a heartbeat.
What I Put in the Taco Soup
I used canned chicken, although you can use leftover chicken if you have some. It’s just that I had several cans of chicken in the pantry, so it was handy.
Additionally, I used diced tomatoes, canned corn (not the creamed style), black beans, and garbanzo beans. I used taco seasoning, but you can also use chili powder if you prefer. They’re similar in flavor.
I like cilantro, so I added that to the pot. Afterward, I sprinkled even more over it. In my mind, you can’t have too much cilantro.
In order to tone down some of the heat, I put a dollop of sour cream on the side. My granddaughters stirred the sour cream into the soup before they ate it. That basically turned it into a creamy soup. They said it was delicious.
Taco Seasoning Versus Chili Powder
As I already mentioned, taco seasoning and chili powder are similar, but there are some differences between between them. First of all, there is chili powder in taco seasoning, which is why they have a similar taste.
Secondly, taco seasoning has other flavors in it, including cumin, garlic, oregano, and more. Chili powder is made primarily with dehydrated ground chili peppers, although it can have some of the other seasonings as well.
Since I’m pretty flexible with flavors, I don’t mind using them interchangeably. However, if you’re preparing a meal for someone who is a purist, stick to taco seasoning for this recipe.
How to Make Instant Pot Taco Soup
If you use canned chicken, no advance preparation is needed. However, if you use raw chicken, you need to cook it before putting it in the Instant Pot. I would cut it into bite-sized pieces before sautéing it in oil in the Instant Pot.
Dump all of the main ingredients into the pot. Put on the lid and make sure the pressure valve is set to seal. Finally, turn it on. You can either use the “soup” setting or manually set it at 20 minutes.
You’ll see the “on” light, until it reaches full pressure. Then it will count down until it is finished cooking. I let the pressure naturally release for 8 minutes, and then I turned the valve to release the rest.
I like to add toppings to my taco soup. This time, I added sour cream and cilantro. In addition to that, I often chop up some jalapeno peppers and toss those into the soup.
Other times, I use shredded cheese or avocado. Choose whatever you’re in the mood for. Or you can offer a condiments platter so each family member or guest can add whatever they want.
What to Serve with Instant Pot Taco Soup
You can serve whatever you prefer with these south-of-the-border flavors. I typically serve corn chips and sometimes a side salad. Other things that go with it include coleslaw, cornbread, and spoon rolls.
Other Blogs I Enjoy
I’m such a foodie that I read quite a few blogs. Here are some of my favorites:
Back to My Southern Roots
Make It to Friday
Julia’s Simply Southern
Big Bear’s Wife
Mrs. Happy Homemaker
Sweet Little Bluebird
Miz Helen’s Country Cottage
The Country Cook
South Your Mouth
The Pin Junkie
For more great recipes, check out Full Plate Thursday.
- 1 cup of chopped cooked chicken breast (canned is fine)
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1 can of corn (not drained)
- 1 can of drained black beans
- 1 can of drained garbanzo beans
- 1 packet of taco seasoning
- 1 tablespoon of finely chopped cilantro
- Dump all of the ingredients into your Instant Pot and stir.
- Put on the lid and set the pressure valve to “seal.”
- Set the timer on 20 minutes. After the timer dings, allow the pressure to release naturally for 8 minutes.
- Turn the pressure valve to “quick release.”
- After the pressure is fully released, it is ready to serve.
Add toppings, such as sour cream, cheese, more chopped cilantro, jalapeños, or whatever else you like.
Amount Per Serving Calories 160 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 21mg Sodium 546mg Carbohydrates 22g Fiber 6g Sugar 4g Protein 14g