Have I mentioned how much I love my instant pot? I know, I know, I have. But it’s worth saying again because I went from having frozen chicken and no meal to this chicken taco soup in about 25 minutes. Thanks to the magic of my instant pot. I’ve made this chicken taco soup plenty of times in my slow cooker but started testing it out in the instant pot too.
I’m including the directions for both cooking methods – slow cooker and instant pot. While my instant pot may have a new permanent home on my counter, I’m not ready to give up my slow cooker just yet. I think there’s times when one is more useful than the other. I still love throwing this soup together and letting it do it’s thing for a few hours while I ignore it. But when I’m in a time crunch with nothing thawed, my instant pot is the best thing ever invented. It’s perfect for when I haven’t thought or planned ahead enough to get the slow cooker going earlier in my day.
I seriously look at this thing with heart eyes.
Anyway, the recipe. Add your favorite taco ingredients, dump in instant pot, serve! I love this recipe because it satisfies a variety of eaters. People who aren’t Paleo love this chicken taco soup and people who are do too. My boyfriend always adds cheese, sour cream and crunched up tortilla chips. You can really make it your own. When I have them on hand, I’ll throw some black olives in the soup or on top afterwards.
You can also make it as spicy or mild depending on your preferences. Add less chili powder, cayenne or chipotle powder if you know you don’t like a lot of spice or add more if you do! I’m all about flexibility over here.
I believe that recipes are just a template that you can play around with to make it your own. I don’t even make my own recipes exactly the same every time! Keeping it easy while also keeping it interesting has always been the key to my meal prepping and my weight loss. Making substitutions if you don’t have something the recipe calls for, whether it be meat, veggies or cooking oil/fats, is a good way to save money, make sure you’re using up what’s already in your fridge and keeping your life simple.
Either way, even if you follow this recipe exactly, you won’t be disappointed. It’s so simple, minimal effort and only a few ingredients. Great for when you just need an easy weeknight meal!
Other Recipes You’ll Love:
Chorizo and Butternut Squash ChiliPrint
Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Taco Soup: Instant Pot & Slow Cooker Instructions
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4
For the Soup:
- 1 pound frozen chicken breasts or tenders
- 1 can full fat coconut milk
- 1 14.5 ounce can diced tomatoes, with liquid
- 1 14.5 ounce can tomato sauce
- 1 cup chicken broth, divided
- 1 and 1/2 cup diced red onion
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon chipotle powder
- Juice of 1/2 lime
For toppings (optional):
- Red onion
- Cheese – if not strict Paleo
In the instant pot:
- First place the chicken, coconut milk and 1/2 cup chicken broth into the instant pot
- Close the lid and cook on high pressure for 10 minutes (Set to 6 minutes if you’re using already defrosted chicken breasts)
- Do a quick release and transfer chicken to a cutting board
- Chicken should be almost completely, if not thoroughly cooked – depending on thickness (if not completely cooked yet, don’t worry it’s going back in!)
- Shred with two forks or chop chicken
- Transfer chicken back into the instant pot
- Add diced tomatoes, tomato sauce, the remaining 1/2 cup of broth, onion, lime juice and spices
- Place the lid back on and cook on high pressure for 15 minutes
In the slow cooker:
- Add all ingredients into the slow cooker
- Stir to combine the spices
- Cook on low for 5-6 hours or high for 3-4 hours
- Remove chicken breasts, shred and place back into slow cooker
- Serve and enjoy!
- Calories: 423
- Sugar: 10
- Fat: 27
- Carbohydrates: 22
- Protein: 27
This post may contain affiliate links, though all products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
Reader Reviews & Comments
Amy Murad says
This is delicious! Thank you! I had leftover shredded chicken from a taco bar we did and used it in this soup, was fantastic and SO quick and easy.
This recipe was a HIT in my house!! So much so that I’m making it again today as part of weekend meal prep ?. It is super spicy with the cayenne; I’ll probably dial that back a bit. I was also thinking of adding in some frozen corn and maybe some potatoes for a little extra.
I’m so glad to hear this!! Thank you so much for giving it a try, and taking the time to come back and let me know you enjoyed it! Corn and potatoes sound so good for this soup, too! <3 - B
OMG this soup is so flavorful! I used the slow cooker method and it’s just so simple to make and tasty to eat. I added some dairy free sour cream, avo, and cassava tortilla chips and it was like a chicken taco bowl of yumminess!!
I’m so glad you loved it!! This is one of my favorite soups, too 🙂 Thank you so much, Kim!! <3 - B
I loved this! I like so many of your recipes that I have made! Thank you!
Amy Parris says
If I’m using a slow cooker, do I still put the chicken breasts in frozen?
Hi Amy! You can do it either way. Some people are uncomfortable cooking frozen meat in the slow cooker but if that works for you (I personally do it all the time and am still alive!) then that’s fine! Defrosted would work the same as well though!
This tasted AMAZING! My fiance and I loved it! This was my first instant pot experience. At first I just cooked the chicken on manual for the 10 minutes but it was a decent size breast and was raw in the middle when I took it out. I put it back in for 5 minutes on the meat setting. I’m not sure if I can pick the high setting on mine. Then the chicken looked great and I added everything else for the last 15 minutes. Next time I will try to just cook it on the meat setting for about 12 minutes and see what happens. We will be making this again FOR SURE!
Thank you, Amy! I’m so glad you liked it 🙂 and yes, some IPs have settings that vary from model and size, which make writing a recipe for them a bit more challenging lol!
I have a 3 qt instant pot can I make this?
Yes! You may need to use a bit less liquid if it gets close to the max fill line, but you should be fine! This only fills mine about halfway 🙂
Elizabeth Lippincott says
I LOVE this soup! It has become one of my go-to recipes. Easy to make for family, and easy to share with friends. It is pretty spicy with the full amount of cayenne pepper. Sometimes I adjust that amount depending who I am serving it to.
I’m SO happy to hear this! Thank you so much for your feedback, and for allowing me to be a small part in your family’s kitchen! You made my day 🙂