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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.
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).
If using canned beans, drain and rinse. Measure 1.5 cups (equal to one standard size can). Measure taco seasoning and gather remaining ingredients.
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.
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.
Add taco seasoning. Saute, stirring constantly, for 30 to 45 seconds until fragrant.
Turn Instant Pot to "Off". Add beans and diced tomatoes.
Add broth. Stir to make sure everything is well combined.
Place lid on and set to "Sealed". Use Soup setting and reduce time to 5 minutes for MANUAL: Normal, High Pressure, 5 Minutes).
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!
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!