Instant Pot Chicken Taco Chili Soup

  • 2 tsp. olive oil
  • 1 yellow onion, chopped
  • 3 boneless skinless chicken thighs
  • 3 T. taco seasoning, divided - I used Penzeys Bold Taco
  • 1 15.5 oz. can black beans, not drained
  • 1 15.5 oz. can kidney beans, not drained
  • 10 oz. package frozen corn kernels
  • 4 oz. can chopped green chili peppers
  • 2 10 oz. cans diced tomatoes with chilies
  • 1 8 oz. can tomato sauce

Press the sauté button and add the olive oil to the insert of your Instant Pot. Add the onion and stir, cooking until soft and golden, about 4-5 minutes.

Press cancel and deglaze the pot with ¼ cup water (or chicken stock if you have it).

Add the chicken and season both sides with half of the taco seasoning.

Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.

Add ½ cup water (or chicken stock if you have it) plus the remaining taco seasoning; gently stir without moving the chicken.

Cover with the lid and cook high pressure for 25 minutes. Allow the Instant Pot to release its pressure naturally, then remove the chicken and shred with two forks. Return the chicken to the pot and mix to combine.

Serve topped with grated cheese, diced avocado, red onion, or other taco toppings you like. I like to serve it with warm corn muffins.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes