Instant pot eight can taco soup © tauni everett 1 600
Print Recipe

Instant Pot Eight Can Taco Soup

This hearty soup filled with beans, chicken and corn is perfect for even your pickiest eaters. It cooks up in less than 10 minutes. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: American, Mexican
Keyword: Instant Pot, Soup, Taco

Ingredients

  • 1 15 ounce Black Beans Drained and Rinsed
  • 1 15 ounce Pinto Beans Drained and Rinsed
  • 1 14.5 ounce Diced Tomatoes
  • 1 15 ounce Corn Drained
  • 1 10.5 ounce Cream of Chicken Soup
  • 1 12.5 ounce Chicken Breast Drained
  • 1 10 ounce Green Enchilada Sauce
  • 1 14.5 ounce Chicken Broth
  • 1 1 ounce packet Taco Seasoning

Optional Toppings

  • Sour Cream
  • Shredded Cheese
  • Tortilla Chips
  • Green Onions

Instructions

  • Pour ingredients into the Instant Pot and stir. Set Instant Pot to "zero" on manual. The soup will actually be heated through when the Instant Pot comes to pressure. 
    While you can do an immediate release with this recipe, the amount of liquid expelled can be a bit overwhelming. If I have the time, I let the pot naturally release the air and switch over to the warming function.