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Instant Pot Creamy Chicken Taco Soup

Close-up of a white bowl filled with rich, orange Instant Pot Creamy Chicken Taco Soup, featuring shredded chicken, black beans, and corn.
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Make a rich and creamy chicken taco soup quickly using your Instant Pot. This recipe delivers classic taco flavors in a convenient, one-pot meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 4 cups chicken broth
  • 1 packet (1 ounce) taco seasoning mix
  • 8 ounces cream cheese, cut into cubes
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder

Instructions

  1. Place the chicken breasts, black beans, corn, Rotel, cream of chicken soup, chicken broth, taco seasoning, cumin, and chili powder into the inner pot of your Instant Pot. Do not stir yet.
  2. Secure the lid and set the vent to sealing.
  3. Cook on High Pressure (Manual/Pressure Cook setting) for 8 minutes.
  4. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
  5. Open the lid and remove the chicken breasts. Shred the chicken using two forks.
  6. Return the shredded chicken to the pot. Add the cubed cream cheese.
  7. Stir everything together until the cream cheese is fully melted and the soup is creamy.
  8. Serve hot with your preferred toppings.

Notes

  • For an extra spicy soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a thicker soup, you can use the Sauté function after shredding the chicken to simmer uncovered for 5 minutes until it reduces slightly.
  • Use heavy cream instead of cream cheese for a different creamy texture.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-creamy-chicken-taco-soup/