Chicken Taco Soup {Electric Pressure Cooker Recipe}
This warm, comforting, chicken taco soup recipe is made easy with an electric pressure cooker (i.e. Instant Pot).
Ingredients
- 2 cups dry beans rinsed and sorted, see note
- 6 cups water divided
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 ½ pounds frozen chicken breasts see note
- 3 tablespoons taco seasoning see note
- 1 4-ounce can green chilies
- 1 32-ounce can crushed tomatoes
- 1 cup chicken broth
- 2 cups frozen corn cooked and drained
- salt & pepper to taste
- grated cheese
- sliced avocado, sour cream, tortilla chips, for serving if desired
Instructions
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Combine dry beans and 6 cups of water in an electric pressure cooker (i.e. Instant Pot), lock lid in place, and cook on high pressure for 30 minutes. When time is up, do a quick release of the pressure. Then use a strainer to drain the water from the beans.
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In the now empty pressure cooker pot add olive oil and heat on sauté setting until hot and bubbly. Sauté the onions and garlic in the oil for a couple of minutes until soft and flavorful. Then add the whole chicken breasts, the drained beans, the taco seasoning, the green chilies, the crushed tomatoes, and 1 Cup of chicken broth. Stir until combined. Then lock lid in place and cook on high pressure for 21 minutes.
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When time is up, let the pressure release naturally. Then carefully open the pressure cooker, remove the chicken breasts, chop and return to pot. Then add the drained corn. Taste and add salt and pepper, if needed. Serve immediately or let keep on warm until ready to serve (see note).
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Serve in bowls with your choice of grated cheese, sliced avocado, sour cream, and crushed tortilla chips on top. This soup is also delicious made a day ahead of time or eaten as leftovers.
Recipe Notes
1. I love the colors and flavors that come from using a variety of dried beans in this recipe. I use a combination of dried black beans, navy beans, pinto beans and adzuki beans (usually ½ cup of each), but you can use whatever kind of beans you would like. Make sure your beans are all relatively the same size (don't use great big beans or too small of beans or they will either be over or under cooked).
2. If you want to make this recipe even faster and easier you can use canned beans instead of dry. Use 4 15-ounce cans of beans of any variety (rinsed and drained) in place of the dry beans and water. That will save 30+ minutes and the need to precook the dry beans. You also don’t need to worry about the different sizes of beans in this case because they are precooked. If you are using canned beans, simply skip the first recipe direction and follow the rest of the recipe accordingly.
3. I usually buy fresh chicken breasts when they are on sale and freeze them in individual bags to use in recipes like this. If you want to use fresh chicken breasts you can experiment with cutting down the cooking time by about half.
4. For the taco seasoning, I use either a homemade spice mix or I also love the taco seasoning from Penzy’s spices that I order online. If you are trying to make this recipe gluten free just be sure the spices you use are gluten free.
5. I love making this soup ahead of time! The “keep warm” function allows you to cook it ahead and have it ready in the electric pressure cooker all day.