Instant Pot Cheesy Taco Soup
Instant Pot Chicken Taco Soup Recipe
This taco soup recipe is absolutely delicious. It’s really simple, and the Instant Pot just infuses all the flavors together like it’s been cooking for hours, when it took no time at all.
Keep this Instant Pot Taco Soup recipe in your favorites, because everyone will love thE delicious flavours found in this easy Instant pot taco soup.
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Contents
What To Serve With instant pot Taco Soup
You can top this soup with shredded cheeses, or a big dollop of sour cream and chives, or jalapeno’s, or any other favorite toppings, and it makes a wonderful healthy and hearty meal.
Weight Watchers Taco Soup cooked in the instant pot
What I Love about this taco soup recipe is that it only has one weight watchers point per serving. You can eat this meal as a weight watchers taco soup recipe or simply as a delicious family meal. Instant pot chicken taco soup is high in protein and makes perfect soup for bariatric patients.
You can also switch out the chicken for turkey and adapt this recipe into a Turkey Taco soup dish if you fancy something different!
Is Instant Pot Taco Soup Healthy?
Yes, yes and yes. Taco soup is super healthy and perfect for anyone wanting a filling and healthy meal. There is so much goodness that goes into this Chicken Taco soup recipe. You have vitamins and minerals from the vegetables and plenty of protein from the chicken and black beans.
If you’re looking for something that fills you up and keep you going then this chicken taco recipe will do the trick and as said before, you can always add tacos, sour cream or rice to increase the calories.
Ingredients For This Easy Taco Soup Recipe
- 1 Tablespoon of butter
- 2 boneless skinless Chicken breasts
- 1 cup of water
- 4 cups of chicken broth
- 1 can of Stewed Tomatoes – 15 – 16 ounces
- 1 can of gold and white sweet corn – 15 – 16 ounces
- 1 small can of chopped Green Chiles – 4 – 6 ounce can
- 1 can of Black beans – drained and rinsed – 15 – 16 ounces
- 1 large Onion – chopped
- 1 Tablespoon of Garlic Salt
- 1 Tablespoon of Seasoned Salt
- 1 teaspoon of Chili powder
- 1 teaspoon of Taco Seasoning
- 1 Tablespoon of ground Cumin
- 2 Tablespoons of Brown Sugar
- 1/4 cup of Taco Sauce
How To Make Instant Pot Taco Soup
Turn the Instant Pot to the Saute setting, and melt the butter. As soon as the butter is melted, add the chicken breasts and the water, and Saute the chicken breast until completely done – about 20 to 25 minutes.
Remove the chicken from the Instant Pot to a large plate, and shred the chicken, and return the chicken to the Instant Pot.
Add the chicken broth, Stewed Tomatoes, corn, green Chiles, black beans, chopped onion, garlic salt, seasoned salt, chili powder, taco seasoning, ground cumin, brown sugar, and Taco sauce.
Stir all the ingredients until well blended, and place the lid on the Instant Pot. Make sure the ‘PRESSURE VALVE’ is turned to ‘SEALING’, and press the ‘SOUP’ button, and set the time for 22 minutes.
When the Instant Pot is finished cooking,and goes to OFF, turn the pressure valve to ‘VENTING’, and make sure all the pressure has been released, and the float valve is down.
Tasting Your Taco Soup Recipe
Remove the lid to the Instant Pot, and stir the soup. Place a small amount of soup in a tasting bowl, and taste the soup to make sure it has the right amount of spices to suit your taste.
If it needs salt, just add a little more salt, or if it needs a little more Taco seasoning, sprinkle a little more over the soup, stir, and let the soup sit for a couple of minutes.
Taste it again to make sure it’s seasoned to your taste.
Serve the soup in bowls, or crocks, and top with your favorite toppings. Serve with Tortilla chips on the side. Enjoy!
Can You Freeze Taco Soup?
The answer to this question is yes! Once your instant pot taco soup has cooled down place it into ziplock bags or a container and simply freeze in the freezer for another day.
That’s one of the things I love about Chicken taco soup. You can batch cook plenty of this tasty soup and then save some for another day! That’s a win win in my eyes!
More Instant Pot Chicken Recipes:
Instant Pot Chicken Marsala and Potatoes
Sweet And Sour Instant Pot Chicken
Homemade Instant Pot Chicken Broth
Instant Pot Mango Chicken Salad
Instant Pot BBQ Chicken Wings With Jalapeno Jelly
The Best Instant Pot Orange Chicken
Chicken Alfredo In The Instant Pot
Instant Pot Whole Chicken With Quinoa
Instant Pot Chicken Peruvian Soup
Pin this fantastic Chicken Taco Soup Recipe For Later!
Instant Pot Cheesy Taco Soup Recipe
Instant Pot Cheesy Taco Soup can be done easily and will surely love by everyone.
Ingredients
- 1 Tablespoon of butter
- 2 boneless skinless Chicken breasts
- 1 cup of water
- 4 cups of chicken broth
- 1 can of Stewed Tomatoes – 15 – 16 ounces
- 1 can of gold and white sweet corn – 15 – 16 ounces
- 1 small can of chopped Green Chiles – 4 – 6 ounce can
- 1 can of Black beans – drained and rinsed – 15 – 16 ounces
- 1 large Onion – chopped
- 1 Tablespoon of Garlic Salt
- 1 Tablespoon of Seasoned Salt
- 1 teaspoon of Chili powder
- 1 teaspoon of Taco Seasoning
- 1 Tablespoon of ground Cumin
- 2 Tablespoons of Brown Sugar
- 1/4 cup of Taco Sauce
Instructions
Turn the Instant Pot to the Sauté setting, and melt the butter. As soon as the butter is melted, add the chicken breasts and the water, and Sauté the chicken breast until completely done – about 20 to 25 minutes.
Remove the chicken from the Instant Pot to a large plate, and shred the chicken, and return the chicken to the Instant Pot.
Add the chicken broth, Stewed Tomatoes, corn, green Chiles, black beans, chopped onion, garlic salt, seasoned salt, chili powder, taco seasoning, ground cumin, brown sugar, and Taco sauce.
Stir all the ingredients until well blended, and place the lid on the Instant Pot. Make sure the ‘PRESSURE VALVE’ is turned to ‘SEALING’, and press the ‘SOUP’ button, and set the time for 22 minutes.
When the Instant Pot is finished cooking and goes to OFF, turn the pressure valve to ‘VENTING’, and make sure all the pressure has been released, and the float valve is down
In TASTING YOUR TACO SOUP RECIPE, remove the lid to the Instant Pot, and stir the soup. Place a small amount of soup in a tasting bowl, and taste the soup to make sure it has the right amount of spices to suit your taste.
If it needs salt, just add a little more salt, or if it needs a little more Taco seasoning, sprinkle a little more over the soup, stir, and let the soup sit for a couple of minutes.
Taste it again to make sure it’s seasoned to your taste. Serve the soup in bowls, or crocks, and top with your favorite toppings. Serve with Tortilla chips on the side.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 3726mgCarbohydrates: 34gFiber: 6gSugar: 14gProtein: 27g
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
