Instant Pot Chicken Taco Soup

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Instant Pot Chicken Taco Soup

Mindy
The Cook
4 Servings
7 Ingredients
0 Comments
Deliciously heart warming soup that is perfect for dinner or easily reheated for lunch. As the evenings become cooler and you desire a meal to throw in the Instant Pot and forget about -- this is the perfect option!
4 Servings
7 Ingredients
0 Comments

Ingredients

  • 2 ½ cups dice Chicken, Boneless Breasts
  • ¾ ounces Taco Seasoning
  • ⅔ cups dice Onion
  • 10 ounces drain and rinse Black Beans, Canned
  • 10 ⅔ ounces Chili Beans
  • 13 ⅓ ounces drain Diced Tomatoes with Green Chiles
  • 5 ⅓ ounces Tomato Sauce

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot. Saute for 5 minutes.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally for 5 minutes, then release any remaining pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 5 minutes, then release any remaining pressure.

15 Comments

Join the discussion
    1. Not this time. If the chicken should be cooked ahead of time it will say “3 ¾ cups cook dice Chicken, Boneless Breasts” and yes it will say “cook” instead of “cooked” 🙂

    1. Chili beans are chili beans. You should be able to find them with the beans in the grocery store! 🙂 If you opt for other beans, yes, kidney beans would be the closest. We’re using canned but you can also use dried. Enjoy!

    1. Rachel, there shouldn’t be a need for additional liquid, but you will want to make sure that your beans have soaked sufficiently before cooking. Let us know how it turns out!

  1. Just FYI, the ingredients list has an error. On the tomato sauce it states “5 1/3 oz” when it should be at least 15 oz. Thanks!

    1. Hi Johanna, Our Menu Builder team reviewed this recipe. The tomato sauce amount is correct in this recipe. We scaled the recipe to fit in the Instant Pot and our test cooks have tested this recipe. I hope this helps. Thanks for your feedback! ~OAMM

    1. We haven’t tested 12 servings of this particular recipe in a 6 quart, but I would hesitate to recommend that as the 6 quart generally holds 4-6 servings, sometimes up to 8, and the 8 quart is better for 8+ servings. However it will depend on how large the serving size is for each particular recipe.

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