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If you’re looking for something a little different to jazz up your menu plan, give this Instant Pot Creamy Chicken Taco Soup Recipe a try.
We love taco soup but sometimes it can get boring. We needed a new twist on this classic recipe. One night I added a little cream cheese and some chicken with some extra ingredients like corn and black beans.
The blend of veggies and protein made it loaded with flavor and easy to make. My favorite part is how creamy this delicious recipe is. Making it in the instant pot made it easier as dinner was done in about 30 minutes.
Try these other Instant Pot Recipes for another easy meal idea – Ham and Bean Soup Instant Pot Recipe and Instant Pot Lentil Soup!
Table of Contents
Why This Recipe Works
I love the blend of the delicious and easy ingredients. It makes it so favorable! The kids love when I set out a topping bar and they can each just grab what they like. It makes it fun for everyone.
This soup recipe is also good for parties. If you need something that will feed a crowd, this recipe will do it! Plus, it’s budget friendly and making it in the instant pot makes it so fast and easy.
This recipe is so quick and easy! It doesn’t get any easier than using your instant pot! My family went crazy over this and we put it on our menu plan rotation.
Ingredients
- Shredded Chicken Breasts – You can you use chicken tenderloins instead of chicken breast. Chicken thighs work great too!
- Black Beans – You can use can or make Slow Cooker Black Beans
- Corn – Use canned corn, but you can also use fresh corn on the cob
- Onion – See Best Onion Substitute if you are out
- Diced tomatoes with Green Chilies – We often use a can of Rotel
- Chicken Broth – Check out Chicken broth substitutes if you are out
- Taco Seasoning – Learn How to Make Homemade Taco Seasoning
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Change Meat – Try swapping out the chicken for ground turkey or ground beef! Be sure to use beef broth instead of chicken broth.
- Rotisserie Chicken – You can use rotisserie chicken and this recipe will only need to good in the Instant pot for only 5 minutes.
- Add Vegetables – Consider adding in more vegetables like red and green bell peppers.
How to Make Instant Pot Creamy Chicken Taco Soup
- Step 1 – Place all the ingredients except the cream cheese and the shredded cheese in the Instant Pot.
- Step 2 – Put lid on and lock into place. Make sure the valve is set to the sealed position.
- Step 3 – Set the pressure to high pressure for 25 minutes (if chicken is frozen). Set the cooking time for 20 minutes if chicken is not frozen.
- Step 4 – Do a quick release and remove the lid. You can also do a natural release if you have the time.
- Step 5 – Remove the chicken and shred the chicken with two forks.
- Step 6 – Mix back in and mix in the cream cheese.
- Step 7 – Put the lid back on and let set for about 10 minutes until cream cheese is melted.
- Step 8 – Serve with your favorite toppings – We like shredded cheese, green onions, tomatoes, and sour cream! We also like to stir in tortilla strips to make a creamy chicken tortilla soup.
Expert Tips
- Instant Pot Recommendation – I am using an 8 quart Instant pot but you can use a 6 quart.
- Chicken – We try to cook chicken that are about the same size. This helps to ensure that the chicken cooks evenly.
- Shredding Chicken – Shred the chicken with two forks or you can learn to shred chicken with a hand mixer.
Topping Ideas
This creamy soup is even better if you top it with extra shredded cheddar cheese, avocados, onion, tortillas, fresh cilantro and more! Sometimes instead of crushed tortilla chips, I make a big pan of Cheddar Jalapeno Cornbread.
This is so good crumbled on top and the extra heat from the jalapeno is just amazing! Either way you serve this recipe, it’s sure to be a hit! Sometimes, I put out a fun topping bar and everyone loves grabbing what they like! This soup is also good for parties or feeding a crowd.
Amazon has so many different fun condiment trays here to put the toppings in. It makes it really easy for your family or guest to top their bowl of soup with all of their favorite toppings. I have one of these and use it for all sorts of things.
Frequently Asked Questions
Yes! That is is why we love this recipe. Just omit the Black beans and corn and you will be set for your Keto diet!
Store the leftovers in an airtight container in the refrigerator. The leftovers will last about 5-7 days. We actually think it taste better the next as the ingredients really marinate together. Reheat the leftovers in the microwave or stovetop.
You can freeze this chicken taco soup in a freezer safe container. The soup texture may change when thawing because of the creamy cheese.
More Instant Pot Chicken Soup Recipes
Quick and Easy Instant Pot
Instant Pot Chicken Noodle Soup
Quick and Easy Instant Pot
Instant Pot Cheeseburger Soup
Quick and Easy Instant Pot
Instant Pot Chicken Tortilla Soup
Quick and Easy Instant Pot
Instant Pot Chicken Fajita Soup
We love to hear from you. If you make Instant Pot Chicken Taco Soup Recipe, please leave us a comment or a star review.
Instant Pot Chicken Taco Soup
Ingredients
- 2 boneless skinless chicken breasts
- (1) 14 oz. can of black beans Rinsed and Drained
- 1 cup frozen corn
- 1/2 onion chopped
- (1) 8 oz. can of diced tomatoes with green chilies
- 2 cups chicken broth
- 2 Tbsp Taco Seasoning
- 1 tsp Garlic Salt
- (1) 8 oz package of cream cheese (diced into smaller pieces)
Instructions
- Place all the ingredients except for the cream cheese in a 6 quart electric pressure cooker.
- Add lid and lock. Make sure it is set to sealing.
- Cook on high pressure for 20 minutes.
- Do a quick release and remove the lid.
- Shred the chicken with two forks.
- Mix back in and mix in the cream cheese.
- Switch the instant pot to the sauté setting and cook for 3-5 minutes until the cream cheese is melted.
- Serve with your favorite taco toppings and enjoy!
So yummy!
So delicious!
This is my family’s favorite soup
I usually saute the onions and add garlic then I add everything else.
I use the manual pressure cook option for this soup recipe.
Do you put the instant pot on the soup/stew setting or just regular manual pressure cook?
I made this tonight for a quick supper on a super-cold night. It was fabulous and even my husband, who generally doesn’t assess *any* food as better than “it’s okay,” voluntarily said multiple times, “This is really good!” It’s a keeper! Thanks for a great recipe.
Made this tonight. AH-MAY-ZING. It was quick and super easy and super DELICIOUS!!!! The whole fam loved it and it is now in the bank as a family fave.
Yes, we have a recipe to make this chicken taco soup in a crock pot that you can find here.
This recipe is so easy and so delicious! My family and I loved it! We will definitely be making it again!
Can you use a crockpot in how long to cook
If you don’t have an Instant Pot how would you cook this on the stove?
Love this recipe. So easy in the pressure cooker.
Can I use heavy whipping cream or evaporated milk instead of cream cheese
Looks great. Iโll try it when our Texas summer heโll is over.
One thing I never do is quick release any meat. If I let it NR say, 10 minutes, what effect will that have on the rest of the ingredients?
You can do either. I usually don’t drain mine but you can if you prefer them that way. Thank you!
Do you pour out the juice of the black beans or pour the whole can inside?