This Instant Pot Chicken Taco Soup Recipe has all of the flavors you love from Tacos in a comforting soup! Naturally gluten free and dairy free! This recipe is done in partnership with Pacific Foods.
What are you doing today? I know it’s Sunday and all so if you are home watching the game (or pretending to be watching while you browse online), make sure to come over to my Facebook Page at 1pm PST.
I’m going to be there doing a Facebook Live with Pacific Foods, making this Instant Pot Chicken Taco Soup recipe, answering your questions and trying to keep the kids from barging in on the action.
Come join me – I hope to see you there later today!!
Let’s talk about this soup. You know my family is obsessed with anything taco right? The kids will literally eat just about anything as long as it is ‘taco seasoned’ or some variation of the ingredients we generally use for tacos.
Can’t say I really blame them, I mean, tacos are amazing. This soup combines all of the flavors you love about tacos in a QUICK and comforting soup.
It’s loaded with ground chicken (I’ll talk about subs on FB Live today) and black beans so has tons of protein. The broth is made with a combination of Pacific Food’s Organic Diced Tomatoes and their Organic Low Sodium Chicken Broth, infused with onion and jalapeno. It’s so good and so easy.
I make this in the Instant Pot because it’s super quick and allows me to set it and forget it (#momlife) but see below for stove-top cooking instructions.
Happy Sunday and I hope to see you over on Facebook!
Did you make this recipe? Please give it a star rating below!
This Instant Pot Chicken Taco Soup Recipe has all of the flavors you love from Tacos in a comforting soup! Naturally gluten free and dairy free! This recipe is done in partnership with Pacific Foods.
- 2 T avocado oil (or other high heat mild oil)
- 1 large onion, yellow diced
- 1 small jalapeno finely chopped
- 1 pound ground chicken thighs crumbled
- 3 T taco seasoning
- 1.5 cups black beans drained and rinsed
- 1 24.64 ounce Pacific Foods Organic Diced Tomatoes
- 1 32 ounce Pacific Foods Organic Low Sodium Chicken Broth
- avocado
- cilantro
- pico de gallo
- plantain or tortilla chips
- shredded cheese
- sour cream or Greek yogurt
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Peel and dice onion.
Finely chop jalapeno (If you want this MILD, only use half of a small jalapeno with very little of the seeds. For MEDIUM, use half of the jalapeno but include all of the seeds. For SPICY, use the whole jalapeno including the seeds).
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If using canned beans, drain and rinse. Measure 1.5 cups (equal to one standard size can). Measure taco seasoning and gather remaining ingredients.
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Turn on Instant Pot to "Saute". Once hot, add avocado oil and then chopped onion and jalapeno. Saute, stirring frequently, for 5 to 6 minutes, or until fragrant and beginning to turn translucent.
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Add ground chicken. Use a spatula to crumble. Continue cooking while stirring frequently, about 3 to 4 minutes, until most of the pink is gone.
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Add taco seasoning. Saute, stirring constantly, for 30 to 45 seconds until fragrant.
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Turn Instant Pot to "Off". Add beans and diced tomatoes.
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Add broth. Stir to make sure everything is well combined.
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Place lid on and set to "Sealed". Use Soup setting and reduce time to 5 minutes for MANUAL: Normal, High Pressure, 5 Minutes).
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When cooking time is complete, use "Quick Release" to immediately release pressure. Remove lid, serve with your favorite toppings (suggestion list in Ingredients) and Enjoy!
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Set a large soup pot over medium heat. Follow instructions, keeping pot over medium heat until all ingredients are added (last one is broth).
Bring to a gently boil, cover and immediately reduce heat to a simmer.
Simmer, stirring occasionally for for 20 to 30 minutes.
Serve with your favorite toppings and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
Still new to the IP. I LOVE it so far!! If I don’t do a quick release will the flavors be married together that much more? Or will I just cause the liquid to disappear? I don’t like onions (YUCK!) so I eliminated that step and just opted to add more flavor elsewhere. I do use a bit of onion powder though. Anyway hubby is coming home from work travel and I made this soup. He’s really opposed to ground chicken and turkey but I’m trying to get him to eat more of these vs. beef. It sure smells good! Fingers crossed ??
How did it come out Andrea!?
We both LOVED the soup. Hubby didn’t have any problem whatsoever with the ground chicken. So flavorful! Definitely a winner and will certainly be making it again and again!ww
That is awesome!!! Happy weekend 🙂
I love my Instant Pot and I can’t wait to make this taco soup for dinner!
Hope you love it Jennifer!
Taco soup is my JAM! I love that you made this in the IP too – perfect weeknight dinner!
Yes!! And for reheating from the freezer 🙂
I recently bought an Instant Pot and love it! I am always looking for new recipes to try. This is going on my list!
Yay! Hope you love it Julia!
This makes for such a comforting weeknight dinner!
Yes! The kids love building their “taco soup bowls”
I love everything about this, including those convenient Pacifico boxes…I’m SO over cans. Now all I need is an instant pot!!
Me too – I rarely buy canned products these days and YES, you have to snatch an Instant Pot!