Instant Pot Taco Soup 5 Minutes Prep

I absolutely love this Taco Soup all year round. It comes together so quickly with only about 5 minutes of hands on time in your Instant Pot or pressure cooker. It is a quick riff on my Slow Cooker Chicken Tortilla Soup, but is perfect for when you forgot to get it going in the morning. This meal uses chicken and pantry items, so it is a perfect fall back meal. And at only about 300 calories a bowl, it is a meal that you can feel really good about serving your family too.

TACO SOUP INGREDIENTS

As mentioned, this soup comes together easily with just a few ingredients. Most of these ingredients I keep on hand in my pantry all the time. So this is a great meal to make when there is nothing else on hand.

Chicken Chicken Stock Taco Seasoning (if you can’t buy any, make this!) Black Beans Kidney Beans Canned Corn

Make sure you visit the bottom of the post for the full printable recipe.

TOPPINGS

We eat this soup all the time – even in the summer months. My husband and I put out lots of toppings on the table and kids can customize their dinner!

Shredded Cheese Sour Cream Cilantro Pickled Jalapeños Tortilla Chips

STORING AND FREEZING

This soup makes the best left overs! I actually had left overs for lunch yesterday and it was such a great quick lunch. Store the left overs in an airtight container for up to four days. Only take out and heat up what you plan on eating right then. Do not heat up all of the left overs and store them again in the refrigerator a second time. This is a great soup for freezing. Store in an airtight container, allow extra room for expanding. Freeze for up to three months.