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Instant Pot® Cheesy Chicken Taco Soup

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Instant Pot® Cheesy Chicken Taco Soup
  • Prep 10 min
  • Total 55 min
  • Ingredients 9
  • Servings 8
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Put a twist on taco night with this incredibly easy Instant Pot® dump-it soup that’s packed full of your favorite taco flavors (and plenty of cheese). Full of chopped chicken and black beans, this dish is guaranteed to satisfy even your hungriest eater. You can customize this Instant Pot® chicken taco soup easily by topping each bowl with a handful of fresh toppings like fresh cilantro, sour cream, corn chips or all three! Haven’t used an Instant Pot® yet? This is the perfect recipe to get you started—hardly any prep work is necessary (which also means less dirty dishes!), and your soup is ready in flash.
Updated Oct 17, 2019

Ingredients

  • 1 package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup chopped onions
  • 1 package (10.8 oz) frozen southwestern corn
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 cup Old El Paso® Thick 'n Chunky mild or medium salsa (from 16-oz jar)
  • 1 container (32 oz) Progresso® reduced-sodium chicken broth
  • 1 package (0.85 oz) Old El Paso® chicken taco seasoning mix
  • 1 cup shredded Mexican blend cheese (4 oz)
  • Chopped fresh cilantro, sour cream, corn chips, as desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 6-quart Instant Pot®, add chicken, onion, corn, black beans, salsa, chicken broth and seasoning, stirring to combine.
  • 2
    Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 15 minutes. Carefully release remaining pressure, and remove cover. Stir in 1/2 cup of the cheese until melted.
  • 3
    To serve, ladle soup into serving bowls; top with remaining cheese and remaining ingredients.

Tips from the Pillsbury Kitchens

  • tip 1
    First time using an Instant Pot®? Check out our comprehensive how to guide for using this fun and easy gadget.
  • tip 2
    Use caution when releasing remaining pressure from Instant Pot® after cooking, due to escaping hot steam.
  • tip 3
    1 bag (10 oz) frozen corn may be substituted for the southwestern corn in this recipe.
  • tip 4
    If a recipe calls for chopped chicken breast, start by slicing your chicken breast into wider strips. Begin one slice at a time, cutting each slice lengthwise into long strips, then cut crosswise into 1-inch pieces. Remember to wash cutting boards, utensils, and countertops with hot soapy water after preparing raw chicken.
  • tip 5
    Top it however you want! For more flavor, add chopped avocado or green onion.
  • tip 6
    You can substitute Greek or plain yogurt (just make sure it’s not flavored!) in place of sour cream.

Nutrition Information

220 Calories, 7g Total Fat, 20g Protein, 18g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
990mg
41%
Potassium
150mg
4%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
15%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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