Creamy Instant Pot Chicken Taco Soup
An easy and creamy chicken taco soup recipe in an Instant Pot that's full of goodness and easy to adapt to dairy-free or low carb. Top with your favorite garnishes like sour cream, cheese, cilantro, and crushed tortilla chips.
Equipment
Ingredients
- 1 ½ lb boneless skinless chicken thighs cubed
- 1 8 oz pkg cream cheese softened and cut into cubes, optional
- 2 10 oz cans Rotel diced tomatoes with green chilis
- 1 15 oz can corn kernels drained
- 1 15 oz can black beans drained and rinsed
- 32 oz chicken broth
- 3 T taco seasoning
- ½ large onion diced
- 1 large green bell pepper diced
- ½ teaspoon garlic salt
- ¼ teaspoon ground pepper
- ¼ cup chopped fresh cilantro
- 1 cup shredded cheddar cheese optional
Instructions
- Turn the Instant Pot to Saute High and heat the olive oil. Add the diced onion and cook it until softened, for about 3-4 minutes. Turn the pot off by pressing the Cancel button.
- Add the chicken broth to the pot and stir the bottom of the pot to remove any onion bits that might be stuck to the bottom.
- Add the chicken, black beans, Rotel, corn, green pepper, taco seasoning, garlic salt, black pepper, and chopped cilantro. Stir to combine.
- Put the lid on the pot. Cook the soup on Manual High for 5 minutes, some pots call this setting Pressure Cook. The pot will take about 15-20 minutes to come to pressure. Once the soup is done cooking under pressure, do a Natural Release for 10 minutes before releasing the remaining pressure from the pot.
- Add the cubed cream cheese and stir until it breaks down and is well combined into the soup. Mix in 1 cup of shredded cheddar cheese.
- Serve with optional garnishes such as additional cheddar cheese, sour cream, tortilla chips, avocado, chopped tomatoes, salsa, olives, jalapenos, cilantro, or chives.
Video
Notes
The cream cheese needs to be at room temperature or it won't fully break down into the soup. Cutting the cream cheese into cubes also works best. To quickly soften the cream cheese, cut it into large cubes, and soften it in the microwave for 30 seconds. It will take a bit of stirring to get it to mix in.
We used cubed chicken thighs, cubed chicken breasts can also be used. To make a shredded chicken soup cook the chicken breasts whole in the soup and pressure cook for 15 minutes, remove the whole breasts, shred them and add them back to the pot.
Some taco seasoning brands are very spicy, if you have a brand that's spicy we suggest cutting the taco seasoning back to 2 tablespoon in the recipe.
To make the Instant Pot chicken taco soup low carb, increase the chicken to 2 lbs and skip the canned corn and black beans.
Nutrition
Calories: 382kcalCarbohydrates: 24gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 129mgSodium: 1249mgPotassium: 651mgFiber: 6gSugar: 6gVitamin A: 847IUVitamin C: 19mgCalcium: 181mgIron: 3mg
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