Instant Pot Chicken Taco Soup is a perfect quick and easy meal for cooler temperatures. The ingredients are simple, but the soup holds a lot of flavours.
The best part is this soup only cooks for one minute in the Instant Pot.
Yes, you read that right – 1 minute!!!
Instant Pot Chicken Taco Soup
You will likely have most of the ingredients you need to make this chicken taco soup in your pantry and refrigerator already. The soup holds all the wonderful flavour of tacos without the carbs.
I made this soup using chicken breast cut into bite-sized pieces and chicken stock. This allowed me to cook the soup for a short amount of time.
However, the wonderful thing about this soup is it is versatile. You can use while chicken breast, bone-in chicken, or a whole chicken if you choose. You will simply need to increase the cook time to ensure the chicken is cooked through.
Low-Carb Instant Pot Chicken Taco Soup
High-carb vegetables such as corn are typically used in taco flavoured soups to give the soup more volume and a splash of colour.
For this recipe, we used yellow bell pepper in place of corn. The bell pepper gives the soup much needed volume while keeping the carb count low.
First, sauté the chicken, onions, garlic, and bell peppers.
Sautéing the chicken for a few minutes will ensure that the chicken doesn’t cook together in a clump while under pressure.
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- Saute chicken and vegetables.
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- Add stock and tomatoes.
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- Cook for one minute. Let pressure release naturally.
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- Ready to serve!
One Minute Instant Pot Chicken Taco Soup
I like to add the chili powder, cumin, and tomato paste to the Instant Pot while the chicken is sautéing. This allows the chicken and vegetables to retain much of the flavour instead of simply flavouring the broth.
Next, all that is left to do is add chicken stock and tomatoes to the Instant Pot.
For simplicity, I used canned/tinned diced tomatoes. If you would like to use fresh tomatoes you can easily substitute the canned tomatoes for 3-4 fresh diced tomatoes. Just remember to dice them as finely as you can.
To cook, lock the lid onto the pressure valve and turn the pressure valve so that it is in sealing position. Cook the soup for one minute using the manual function.
When the soup is done allow the pressure to release naturally on its own to ensure the soup doesn’t spit out of the pressure valve.
Instant Pot Chicken Taco Soup
Finally, before you serve the soup you may want to skim any impurities from the chicken off the top. The amount of impurities on the top will depend on the quality of your chicken. Be sure to taste to soup and add salt to fit your taste.
Wow! Instant Pot Chicken Taco Soup! What a great family meal. In just 1-minute!!!Top the soup with delicious toppings such as sour cream, avocado, jalapenos, and cilantro/coriander. The flavour from the toppings really rounds out the soup and is perfect for fulfilling those taco cravings without the carbs.
Instant Pot Chicken Taco Soup
Equipment
Ingredients
- 900 g chicken breast cut into bite sized pieces
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 400 g tinned/canned diced tomatoes
- 1 tbsp tomato paste
- 1000 ml chicken stock or broth
- 2 yellow bell peppers diced
- 1 tbsp cumin
- 1 tbsp chilli powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red peppers
Instructions
- Turn the Instant Pot to saute mode.
- When the Instant Pot is hot, saute the chicken, onions, bell peppers, and garlic together in the Instant Pot. Add the chilli powder, cumin, salt, pepper, and crushed red peppers.
- Mix in the tomato paste so that the chicken and veggies are covered while it sautés. Sauté for 1-2 minutes.
- Turn off the Instant Pot and add the chicken stock and can/tin of diced tomatoes. Stir the soup to ensure there is no tomato paste stuck to the bottom of the Instant Pot.
- Close the lid and turn the pressure valve to the sealing position. Cook the soup on high pressure using the "pressure cook" or "manual" setting for 1 minute. Let the pressure release on its own naturally. This will take 10-15 minutes. If you are in rush you can release the pressure doing a controlled quick release.
- Turn the Instant Pot off and remove the lid. Skim the top of the soup with a ladle to remove any impurities floating on the top.
- Serve the soup still hot, topped with sour cream, avocados, jalapenos, and cilantro/coriander.
Notes
If you are looking for more low-carb and keto Instant pot recipes, just look at these.
- Instant Pot Keto Meatloaf
- How to boil the perfect egg in the Instant Pot
- Low-Carb Meatballs and easy sauce
- Keto Beef Stroganoff
Juli says
This is the second time making this. It’s very good. I didn’t have any peppers, so I decided to add big chunks of zucchini and halved baby bella mushrooms. I also added some cream cheese when it was done to make it creamy. Topped with avocado and cheese. So look good.
Libby www.ditchthecarbs.com says
Juli, I am so glad you loved this recipe. It packs a mean flavoursome punch doesn’t it, and so quick and tasty – just without the carbs! I love your idea of adding the zucchini and mushrooms – yummo!
Melissa says
I love this recipe! Just one question: what can you substitute the bell peppers with? Im not a fan of them-AT ALL! Thank you kindly?
Libby www.ditchthecarbs.com says
Hmm, tricky as this is what give the taco soup the Mexican flavours without the high-carb sweetcorn. Is there another pepper you prefer? You could use extra diced tomatoes or cherry tomatoes?