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Instant Pot Taco Soup: The Best Chicken Taco Soup

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Low carb and keto friendly, this chicken taco soup is packed full of flavors and deliciousness- you just can’t go wrong with it. 

Craving for something tangy and delicious while you’re on your Keto diet?

Got love for Mexican food? Keto chicken taco soup is where it's at!

This Instant Pot taco soup recipe is just perfect- it’s insanely easy to make, tastes lip-smacking delicious, and is actually healthy too- thanks to all the veggies it packs in. 

Ready to give it a try? We’ve got you detailed step-by-step instructions to get started on, along with some tips and tricks to help you make creamy chicken taco soup the right way. Read on…

Ingredients for Instant Pot Chicken Soup

  • boneless skinless chicken breast (fresh or frozen)
  • butter
  • yellow onion
  • green bell pepper
  • celery stalks
  • zucchini
  • garlic
  • chicken broth or bone broth
  • diced tomatoes with green chilis
  • minced onion
  • chili powder
  • cumin
  • oregano
  • dill
  • black pepper
  • cream cheese
  • Coarse salt
  • Shredded cheese
  • green onions

Supplies Used to Make Chicken Soup Recipe

Chicken breast recipes for dinner are a healthy meal choice. Next to our Sous Vide Chicken Breast recipe, this chicken taco soup is a family favorite.

Can I Use Frozen Chicken Breast in Instant Pot?

You can! One of the amazing things about cooking Instant Pot chicken breast is that you don't have to defrost the chicken prior to cooking. It's a great pressure cooking shortcut.

This might just become one of your favorite chicken breast recipes.

How to Make Chicken Taco Soup

Instant Pot chicken taco soup is also sometimes referred to as a chicken tortilla soup recipe. This is seriously one of our favorite chicken recipes.

Check on the instructions in the photos below and the recipe card at the bottom of this post.

You'll want to make sure you check the cooked chicken temp to make sure it's done at 165 degrees.

Shred the chicken and then add it back into the soup, along with your softened cream cheese mixed with broth. Using an immersion blender for this step is a good idea.

When the chicken is finished cooking you can serve it with garnishes, including tortilla chips. This makes this chicken taco soup into a chicken tortilla soup recipe, just like that!

How Do I Thicken a Runny Soup?

Don’t like your soup to be runny and liquidy? You can actually thicken it by adding in a little bit of flour to it towards the end, and using the saute function on your instant pot, allowing it to cook for a minute or two. 

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It'll help take the pressure off and ease you into cooking with your Instant Pot.

Can I Dump All the Ingredients in and Let it Cook?

It's soup time!

The beauty of Instant Pot is that it can dramatically reduce your cooking time and effort in the kitchen. You might be experimenting with it and trying different foods and things.

With this soup (and most other soups) it might seem like a good idea to dump all the ingredients in together and allow it to all just cook together. However, you should follow the recipe instructions step-by-step for optimal flavor. 

Always remember that when it comes to making soups in your Instant Pot, you must add dairy and thickening agents towards the end, as opposed to with the other ingredients.

Doing this can give you more control over how much thickener you want to add, and can also allow your other ingredients to cook properly.

Plus, dairy products tend to curdle under high pressure, which is not what you would want in your soup. 

What Else Can I Add into the Chicken Taco Soup?

Chili beans, corn, pinto beans, black or green olives and jalapenos can be great additions to this taco soup.

You can, of course, experiment and try other ingredients that you might have in your kitchen, but if you’re planning to stick to Mexican flavors, these are your best bet. 

Serving Ideas & Suggestions

Looking for ideas for accompaniments and slides to serve along with your taco soup? We’ve got you some great ones to try out. 

  • Corn chips 
  • Sliced avocados 
  • Mexican rice
  • Mexican corn salad 
  • Tangy cabbage slaw
  • Cheesy quesadillas 

The best part about making soups like these in your instant pot is that you’ll need just a few minutes to prep everything, and you’re sorted.

You can get some work done, slip into your jammies and come back to a bowl of warm and nutritious soup just like that!

chicken taco soup

You'll also want to check out this Beef Enchilada recipe. It's delicious!

More Instant Pot Soup Recipes

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe below!

Recipe

Yield: 6 servings

Instant Pot Creamy Keto Chicken Taco Soup

Instant Pot Creamy Keto Chicken Taco Soup

Low carb and keto friendly, this chicken taco soup is packed full of flavors and deliciousness- you just can’t go wrong with it.

Cook Time 21 minutes
Additional Time 11 minutes
Total Time 32 minutes

Instructions

  1. Select the Sauté option on the Instant Pot. Add the butter, onion, celery, and bell pepper. Sauté until soft, about 3-4 minutes. 
  2. Add the zucchini and minced garlic and cook for another 1-2 minutes. 
  3. Pour in the chicken broth and scrap with a wooden spoon to deglaze the bottom of the pot. 
  4. Turn the Sauté feature off and add in the chicken, chile tomatoes and seasonings.
  5. Lock the lid on the Instant Pot, Set the valve to seal and cook on manual high pressure for 15 minutes. 
  6. Once finished, allow to naturally release for 8 minutes, and then do a quick release for any remaining steam and pressure.
  7. After the steam has released and the pin has dropped, open the lid and transfer the chicken to a plate to shred. 
  8. Place the shredded chicken back into the pot and turn on the Sauté feature again.
  9. While the soup summers, take the softened cream cheese and place in a bowl with 1 cup of hot broth. Mix well until fully blended with a whisk or immersion blender. Pour the creamy mixture into the soup and stir well. 
  10. Boil on sauté for 2-3 minutes to slightly thicken and then remove from heat.
  11. Serve hot topped with shredded cheese and green onions.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 360Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 135mgSodium 1382mgCarbohydrates 10gFiber 2gSugar 4gProtein 42g

Did you make this recipe?

Get more Instant Pot recipes in our Facebook group and by following APressureCooker.com on Facebook, Pinterest, and Instagram. Have you tried this recipe? Don't forget to Rate This Recipe and leave a comment!

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