Instant Pot Chicken Taco Soup

This pressure-cooker chicken taco soup combines chicken breast, two kinds of beans, corn, tomatoes, and warm spices in one pot. Canned vegetables make preparation quick, while a short natural pressure release allows the chicken to finish cooking gently. Shredding the chicken after pressure cooking keeps it from disappearing into the broth and makes it easy to confirm that every piece is fully cooked.

Recipe at a glance

• Yield: 8 generous servings
• Prep time: 15 minutes
• Pressure time: 10 minutes, plus approximately 15 minutes to reach pressure
• Release: 10 minutes natural, then quick release
• Equipment: 6-quart electric pressure cooker, can opener, knife, cutting board, tongs, two forks, ladle, and instant-read thermometer

Ingredients

• 1 small onion, diced
• 1 can (15 ounces/425 g) black beans, drained and rinsed
• 1 can (15 ounces/425 g) kidney beans, drained and rinsed
• 1 can (8 ounces/227 g) tomato sauce
• 1 bag (10 ounces/284 g) frozen corn
• 2 cans (10 ounces/283 g each) diced tomatoes with green chiles, with their liquid
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more to taste
• 1 1/4 pounds (570 g) boneless, skinless chicken breasts
• 1/2 cup (120 ml) water or unsalted chicken broth

Pressure-cooker method

1. Add the onion, black beans, kidney beans, tomato sauce, corn, diced tomatoes, chili powder, cumin, garlic powder, oregano, salt, and water to the pressure-cooker insert. Stir well and scrape the base so no thick tomato sauce remains stuck underneath.
2. Nestle the chicken breasts into the liquid in a single layer. Lock the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
3. When cooking ends, leave the cooker untouched for 10 minutes. Carefully release the remaining pressure according to the manufacturer’s directions, keeping hands and face away from the steam. Open only after the pressure indicator drops.
4. Transfer the chicken to a clean plate. Check the thickest part with an instant-read thermometer; it must reach 165°F (74°C). If it has not, return it to the soup and simmer with the Sauté function until it reaches that temperature.
5. Shred the chicken with two clean forks, return it to the pot, and stir. Taste and add salt only after checking, because canned tomatoes and beans vary in sodium.

Texture cues and substitutions

The soup should be brothy but full of beans and chicken. For a thicker texture, mash about 1 cup of beans against the side of the pot after cooking. Do not add flour or cornstarch before pressure cooking because thick mixtures can scorch.

Boneless chicken thighs can replace breasts; use the same timing and verify 165°F. Pinto beans can replace either canned bean. For less heat, use plain diced tomatoes and add chopped green chiles to taste after cooking.

Storage

Refrigerate the soup in shallow covered containers within 2 hours and use within 4 days. Reheat to 165°F (74°C). Freeze cooled portions for up to 3 months, leaving space for expansion, and thaw overnight in the refrigerator.