Instant Pot Chicken Taco Soup: An Easy & Flavorful Tex-Mex Dinner

Inside: Kick your feet up, relax, and welcome comfort food with this incredibly easy and delicious Instant Pot Chicken Taco Soup. If you’re searching for the best pressure cooker chicken tortilla soup, look no further!

There’s nothing quite like the taste of home, especially when that home is brimming with vibrant Tex-Mex flavors. Earlier this month, I had the wonderful opportunity to visit my roots, spending two glorious weeks in the South. While I missed my family, the abundant sunshine, and genuine sweet tea (not the artificial, fruit-infused concoctions I sometimes encounter elsewhere!), what truly resonated with my soul was the authentic, mouth-watering Tex-Mex cuisine.

Oh, and let’s be real, that sweet tea deserves its own pedestal in the “things I truly missed” category. The attempts at “sweet tea” up north often leave much to be desired. But back to the food – the rich, savory, and spicy notes of real Tex-Mex are something you just can’t replicate easily, or so I thought.

The Quest for the Perfect Instant Pot Chicken Taco Soup

During my southern escape, my family and I stumbled upon one of those magical “hole-in-the-wall” restaurants – the kind that always hide the best culinary treasures. It was there I encountered a bowl of chicken taco soup so profoundly delicious, so perfectly balanced, that it left an indelible mark on my taste buds. I knew, with absolute certainty, that I had to bring that flavor home with me.

Upon my return to the somewhat colder north, the craving hit hard. I yearned for that comforting, warm Tex-Mex soup. Determined to recreate that heavenly experience, I embarked on a culinary journey in my kitchen, armed with my trusty Instant Pot. My initial attempts, I must admit, were a bit of a flop. The texture was nearly there, but the crucial depth of flavor was missing. It felt incomplete, a shadow of the taste I remembered.

Then, it dawned on me, a culinary epiphany that felt like a slap on the wrist for any Tex-Mex enthusiast: I was cooking without cilantro. Can you believe it? That’s practically a cardinal sin in Tex-Mex cooking, akin to failing “Tex-Mex 101.” Seriously, the omission of fresh cilantro was the glaring gap.

Armed with this vital ingredient, I re-entered the kitchen for round two. And *voilà!* The aroma alone promised success, and with the first spoonful, I knew I had nailed the Instant Pot Chicken Tortilla Soup recipe. It was everything I remembered and more – rich, spicy, comforting, and bursting with authentic Tex-Mex goodness.

Enough of my rambling, though. Let’s get straight to the heart of the matter and bring this incredible flavor into your home. Get ready to cook up the best Instant Pot Chicken Taco Soup you’ve ever tasted!

Yield: 4-6 servings

Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: Approximately 35 minutes (including pressure building and natural release)

Why You’ll Love This Instant Pot Chicken Taco Soup

Effortless Preparation: The Instant Pot transforms what could be a lengthy process into a quick and easy weeknight meal.
Bursting with Flavor: A harmonious blend of classic Tex-Mex spices, fire-roasted tomatoes, and fresh cilantro creates an unforgettable taste.
Wholesome & Hearty: Packed with protein from chicken and fiber from beans and corn, this soup is a satisfying and nutritious choice for the whole family.
Customizable: Easily adapt the spice level and add your favorite toppings to make it uniquely yours.
Perfect for Meal Prep: This soup reheats beautifully, making it an excellent option for lunches throughout the week.

Ingredients

For the Soup:

6 boneless, skinless chicken thighs (or 2-3 large chicken breasts)
2 tablespoons canola oil (or other neutral cooking oil)
2 tablespoons unsalted butter
1 large onion, diced
2 cloves garlic, minced
1 can (10 ounces) Fire-roasted Rotel tomatoes (diced tomatoes with green chilies), or regular Rotel Tomatoes for milder flavor *See note on Rotel
1 can (14.5 ounces) beef broth
1 can (14.5 ounces) chicken broth
1½ cups water
1½ cups tomato juice
1 teaspoon chili powder
1 teaspoon ground cumin
Juice from ½ a fresh lime
2 tablespoons Worcestershire Sauce
1 tablespoon bottled steak sauce (adds a unique depth)
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) sweet corn, drained
¼ cup chopped fresh cilantro, plus more for garnish

To Serve:

A generous squeeze of fresh lime juice
Crispy tortilla chips or homemade tortilla strips (see notes)
Additional fresh cilantro, finely chopped
Sour cream or Greek yogurt
Fresh avocado slices or homemade guacamole
Shredded cheddar or Monterey Jack cheese
Sliced jalapeños (fresh or pickled)
Diced red onion

Instructions

For the Soup:

Begin by setting your Instant Pot to the “Sauté” function (Normal or Medium setting). Allow it to heat for about 1-2 minutes until hot.
Add the canola oil and butter to the pot. Once the butter has melted, add the diced onion. Sauté, stirring occasionally, until the onion has softened and becomes translucent, which usually takes 5-7 minutes.
Add the minced garlic to the pot and cook for an additional minute until fragrant. Be careful not to burn the garlic. Press “Cancel” or “Keep Warm/Cancel” on the Instant Pot to turn off the Sauté function.
Carefully place the chicken thighs (or breasts) on top of the onion and garlic mixture at the bottom of the pot.
Now, add all the remaining soup ingredients over the chicken: Rotel tomatoes, beef broth, chicken broth, water, tomato juice, chili powder, ground cumin, lime juice, Worcestershire sauce, steak sauce, drained black beans, and drained corn. Do not stir.
Secure the lid on the Instant Pot, ensuring the sealing valve is set to the “Sealing” position.
Select the “Soup” program, or set it to “Manual” or “Pressure Cook” on High Pressure, and adjust the timer to 10 minutes.
Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes. This means you do nothing; let the pressure naturally release for 10 minutes after the cooking time finishes.
After 10 minutes of natural release, carefully perform a Quick Release (QR) by turning the sealing valve to the “Venting” position. You can place a clean dishcloth over the valve to catch any steam splatters. Wait until the float valve (red button) drops down, indicating all pressure has been released.
Carefully open the lid. Use tongs to transfer the cooked chicken to a cutting board.
Using two forks, shred the chicken into bite-sized pieces, or if you prefer, cut it into 1-inch chunks.
Return the shredded or cubed chicken back into the Instant Pot with the soup. Stir in the ¼ cup of fresh cilantro.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice if desired. Serve hot with your favorite toppings.

Tips for Success & Flavor Enhancements

Don’t Skip the Cilantro: Fresh cilantro is absolutely crucial for authentic Tex-Mex flavor. Don’t skimp on it! If you’re not a fan, you can reduce the amount, but it truly makes a difference.
Adjust Spice Level: For more heat, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or include some diced jalapeños with the onions. For less heat, use regular diced tomatoes instead of Rotel.
Chicken Options: While thighs offer more flavor and moisture, boneless, skinless chicken breasts work just as well. You can also use pre-cooked, shredded rotisserie chicken – just add it at the end with the cilantro and skip steps 4-5 regarding cooking raw chicken. Adjust liquid amounts if using pre-cooked chicken.
Build Layers of Flavor: Sautéing the onions and garlic before adding other ingredients is essential for developing a rich flavor base.
Deglaze if Sautéing Meat First: If you choose to brown your chicken before pressure cooking (an optional step for added flavor), ensure you deglaze the pot with a splash of broth to prevent a “Burn” notice.
Fresh Lime Juice is Key: Always use fresh lime juice for the best bright, zesty finish. Bottled lime juice won’t give you the same vibrant taste.

Variations & Customizations

Make it Vegetarian: Omit the chicken, beef broth, and steak sauce. Double the black beans, add a can of pinto beans, and use vegetable broth. You can also add diced zucchini or bell peppers.
Creamy Version: Stir in ½ cup of heavy cream or a block of cream cheese (softened) at the very end for a richer, creamier soup.
Add More Veggies: Feel free to toss in other vegetables like diced bell peppers, chopped carrots, or frozen corn for extra nutrition and texture.
Different Proteins: Ground turkey or beef can be browned and added. For ground meat, sauté it first, drain excess fat, then proceed with the recipe.
Smoky Flavor: A teaspoon of smoked paprika can add a wonderful smoky depth to the soup.

Storage and Reheating

Refrigeration: Leftover Instant Pot Chicken Taco Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If it’s too thick, add a splash of broth or water.

Notes

To Make Crispy Homemade Tortilla Strips: Stack 3-4 corn tortillas and cut them in half. Then, slice the halved tortillas crosswise into ¼-inch strips. Heat a large skillet over medium heat until hot, then add 1-2 tablespoons of canola or vegetable oil. Heat the oil until it shimmers. Add the tortilla strips in a single layer (work in batches if necessary). Stir often until the strips are golden brown and deliciously crispy. Transfer the strips to a paper towel-lined plate to drain excess oil. Immediately sprinkle them with kosher salt for flavor. Set aside until your Instant Pot Chicken Taco Soup is ready to serve. These fresh, homemade strips elevate the soup experience significantly!

A Note on Rotel Tomatoes: Fire-roasted Rotel adds a deeper, more complex, and slightly smoky flavor compared to regular Rotel. If you prefer a milder soup or can’t find fire-roasted, regular Rotel (diced tomatoes with green chilies) will work perfectly fine. Adjust the heat later if you desire.

Nutrition Information

Serving Size

1 serving (approx. 1.5 cups)
Amount Per Serving (Estimated Values)
Calories: 380-450
Total Fat: 15-25g
Saturated Fat: 4-8g
Cholesterol: 80-120mg
Sodium: 700-900mg
Carbohydrates: 30-40g
Sugar: 5-8g
Protein: 30-40g

Please note: Nutritional information is an estimate and may vary based on specific ingredients, brands, and serving sizes. It is provided for general guidance only.

This Instant Pot Chicken Taco Soup is truly a game-changer for weeknight dinners and cozy gatherings. Its rich, satisfying flavors make it a household favorite, and the ease of the Instant Pot means you can enjoy a delicious, homemade meal without spending hours in the kitchen. So, whether you’re craving a taste of Tex-Mex, need a quick dinner solution, or just want something warm and comforting, this recipe delivers every time!

P.S. Not ready to make this delicious Instant Pot Chicken Taco Soup right this minute? No problem! Be sure to pin this post to your favorite recipe board so you can easily find it when that Tex-Mex craving hits and you’re ready to get cooking!