Instant Pot Taco Soup

Another Instant Pot recipe! I promise that there will always be a variety of different cooking methods on this blog. But I am currently, loving the Instant Pot. It’s quick, the food tastes way better than the ole slow cooker, and it has so many different uses.

Honestly, I will probably never use the Instant Pot, to it’s full potential. After all the thing can seriously do anything! But it sure is fun learning it. I can have shredded chicken in twenty minutes, or pulled pork in ninety minutes, or a fully cooked spaghetti squash in seven minutes! Magic. Utter magically powers.

This soup is great, because it’s loaded with vegetables and topped with fun garnishes. I opted for a more vegetable based taco soup, than the ‘traditional’ bean based kind. Mostly, because that’s just how we eat most of the time.

We do lots of veggies and proteins. And generally there’s a potato something at dinner time, but not always and occasionally rice. But we really do focus on meat and veggies. Just how we roll. Gotta make sure the husband has some kind of plant in his diet because he sure doesn’t eat them for breakfast or lunch.

So that is why there is zucchini in this soup, for more vegetables. Also, I made this during the end of summer when zucchini was plentiful. Don’t tell me you weren’t running out of ideas to incorporate the vegetable that can grow anywhere and take over the world. Such a love hate relationship the zucchini has with folks.

Now, I know that there are LOT of ingredients on this. However, they are simple and not fancy ingredients. Most of which you probably have at home right now. Also, despite the lengthy list it is the easiest recipe ever. Dump it in, set it then walk away, come back and eat. This is perfect for the hectic fall schedules for many families!

Add this to your busiest week night, and you’ll still have a completely satisfying, healthy meal with zero stress.

Happy Cooking – Maria

Instant Pot Taco Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
  • 2 lbs Chicken Breast whole
  • 1 medium Zucchini chopped
  • 1 Yellow Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 2 Jalapenos diced, seeds removed for less spice
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced or chopped
  • 1 1/2 tsp Sea Salt
  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Cilantro
  • 2 tbsp Cumin
  • 1/2 tsp Onion Powder
  • 1/4 - 1/2 tsp Cayanne keep it at 1/4 for mild, go to 1/2 for spicier
  • 2 14.5 fl oz can Diced Tomatoes
  • 1 qt Chicken Stock or Broth
  • 1 7 oz can Diced Mild Green Chilies
  • 1 Lime juiced
  • Fresh Cilantro
  • Lime Wedges
  • Mexican Cheese Blend
  • Tortilla Chips
  • Avocado diced
  • olives sliced
  1. Add all the ingredients to the instant pot, except for the garnishes.

  2. Set to manual pressure for 20 minutes. 

  3. Either quick release or manually release the pressure, and remove lid. Then shred the chicken. It should fall apart easily. 

  4. Serve with garnishes. 

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