The spicy, soul-warming flavors in this hearty Instant Pot Chicken Taco Soup tastes like it’s been simmering for hours. An easy dinner recipe that will take little of your time (but no one will know that part)!
Happy New Year! Do you have any food resolutions? Wanting to eat healthier? More vegetables? Try the Paleo eating approach? Get a new Instant Pot and dying to break it in? If you are any of those or frankly just love flavor-packed comfort food, you’ll love this Instant Pot Chicken Taco Soup.
If you are a new Instant Pot owner, congratulations! You’ll love it but may feel overwhelmed. I was downright scared when I first got mine. I was worried I’d do something wrong, or blow something up thanks to childhood memories of my mom’s stovetop pressure cooker that screamed and shot the bobbling piece atop the vent to the ceiling on more than one occasion.
Before the holidays I shared a delish recipe for Instant Pot Smoked Paprika & Garlic Chicken Legs from a new cookbook I Love My Instant Pot Paleo Recipe Book (incidentally, there is a whole series of ‘I Love’ Instant Pot cookbooks spanning regular to Vegan, Keto, etc recipes).
It is a brimming with interesting, easy, delicious recipes for every course and meal. A quick primer at the beginning goes through every function and the recipes are simple and easy to follow.
Why Use an Instant Pot? Why I LOVE the Instant Pot!
I found myself really using my Instant Pot a ton over the holiday break; having the family all home and wanting to play games or have movie marathons leaving me not much cooking time. The Instant Pot is perfect for these times.
The main function most people use on the Instant Pot is the pressure cooking function. It’s appealing for the fast cooking as well as retaining of nutrition in the ingredients being used. I love it for soup because it produces deep flavors as though it has been cooking on the stove for hours but cooks in well under 30 minutes start to finish.
We love Mexican flavors and are always happy with a quick meal of tacos (Slow Cooker Chicken Taco Meat for a crowd is great for this or to freeze to have on hand) or quesadillas. However, with bitter temps punctuating the last few weeks, I’m serving up soups daily.
How to make Instant Pot Chicken Taco Soup – Step by Step
This recipe is easy to make first using the Saute function to saute the onion, bell pepper and garlic; then adding the rest of the ingredients for fast, high-pressure cooking.
TIP: The chicken is shredded at the end with forks per the recipe, however, I prefer this trick from Moist Homemade Shredded Chicken Breast for speed and ease (not to make the chicken, just to shred it after it has cooked with the soup). If using that method, do not over shred the chicken so it becomes too fine. Large shreds of chicken work best in soups.
Want to try another Instant Pot chicken recipe? Mango Chicken in the Instant Pot is delicious.
More Easy Soup Recipes to try:
- Turkey Tortilla Soup
- Instant Pot Hearty Chicken Soup
- Jalapeno Corn Chicken Chowder
- Slow Cooker Shortcut Red Posole Soup
If you’ve tried this Instant Pot Chicken Taco Soup recipe or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!
Instant Pot Chicken Taco Soup
"This soup is filled with chicken, vegetables, and taco spices. The chicken is cooked in its juices and even pulled apart directly in the pot to ensure the tenderness and moistness of the meat." - Michelle Fagone, 'I Love My Instant Pot Paleo Recipe Book'
- 1 tablespoon Avocado Oil
- 1 small Red Onion peeled and diced
- 1 medium Yellow Bell Pepper seeded and diced
- 3 Garlic Cloves quartered
- 1 28-ounce can Diced Tomatoes including juice
- 1 cup Water
- 1/2 pound Boneless, Skinless Chicken Breasts
- 1 medium Jalapeno Pepper seeded and diced
- 1 2.25-ounce can Diced Black Olives drained
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 1/2 cup chopped fresh Cilantro divided
- 1 medium Avocado peeled, pitted and sliced
Press the Sauté button on the Instant Pot and heat oil. Add onion and bell pepper; sauté 3–5 minutes until onions are translucent. Add garlic and heat an additional minute. Add tomatoes, including juice, and water; deglaze pot by scraping up any bits from the bottom and sides of the pot.
Add chicken, jalapeno, black olives, chili powder, cumin, salt, pepper, and 1⁄4 cup cilantro. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick release pressure until float valve drops and then unlock lid. Use two forks to shred the chicken in the pot. Let simmer 5 minutes.
Ladle soup into bowls and garnish with avocado slices and remaining cilantro.
Excerpted with permission from The “I Love My Instant Pot” Paleo Recipe Book" Copyright © 2017 by Michelle Fagone, published by Adams Media.
Disclosure: I received a copy of ‘I Love My Instant Pot Paleo Recipe Book’ for the purpose of review. All opinions are my own.