If you are looking for a warm, comforting, and flavorful dish that comes together in a snap, Instant Pot Creamy Chicken Taco Soup is the answer. This creamy soup is a delightful blend of tender chicken, hearty beans, and zesty spices, all finished with a rich creaminess that makes it irresistible. Perfect for family dinners, game days, or just a quick weeknight meal, this soup is sure to become a staple in your cooking repertoire.
Why We Love This Instant Pot Creamy Chicken Taco Soup Recipe
This Instant Pot Creamy Chicken Taco Soup stands out for several reasons. First, the convenience of the Instant Pot allows you to prepare a delicious meal without spending hours in the kitchen. You can throw the ingredients together and let the pot do the work while you focus on other things. The taste is magnificent, striking the right balance between creamy and flavorful, with a slight kick from the taco seasoning. Plus, it’s packed with wholesome ingredients, making it a nourishing option that everyone will love. Whether you are feeding a family or hosting a gathering, this soup is versatile enough to please even the pickiest eaters.
Ingredients about Instant Pot Creamy Chicken Taco Soup
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt and pepper to taste
- Chopped cilantro for garnish
How to Make Instant Pot Creamy Chicken Taco Soup Directions
To create your Instant Pot Creamy Chicken Taco Soup, begin by gathering all your ingredients. Start with the chicken breast, placing it inside the Instant Pot. The chicken will form the base of your soup, providing protein and heartiness.
Next, add in the drained black beans, sweet corn, and the entire can of diced tomatoes, including the juices. These ingredients not only contribute flavor but also texture to the soup. Sprinkle in the taco seasoning, which adds that signature Mexican flair, and pour in the chicken broth. The broth will create a deliciously rich base for your soup.
Once all the ingredients are in, secure the lid of the Instant Pot. Set it to high pressure for 15 minutes. While cooking, the flavors will meld together beautifully, creating a mouthwatering aroma that fills your kitchen.
When the cooking time is complete, do a quick release of the pressure carefully. This is the moment when your soup transforms into something special. Remove the chicken breast from the pot and shred it using two forks for a tender texture. Return the shredded chicken back to the pot.
Now, it’s time to add the finishing touches. Stir in the heavy cream and shredded cheese, mixing until everything is melted and creamy. This step is key in adding that rich, luxurious texture that makes the soup so inviting. Finally, season the soup with salt and pepper to taste, enhancing all the flavors.
Your Instant Pot Creamy Chicken Taco Soup is now ready to serve!
How to Serve Instant Pot Creamy Chicken Taco Soup
When it comes to serving your delicious soup, consider your audience and the experience you want to create. Ladle the creamy chicken taco soup into bowls, ensuring each portion has a good mix of chicken, beans, and corn. The vibrant colors will be enticing!
To elevate your serving game, consider adding some garnishes. Chopped cilantro adds a fresh note and brightens up the dish, while a sprinkle of extra shredded cheese on top can appeal to cheese lovers. For those who enjoy a bit of crunch, tortilla strips or crushed tortilla chips make a fantastic topping, adding texture and contrast.
Pair your soup with warm, crusty bread or a side salad for a full meal. This soup is perfect for sharing, making it a great choice for gatherings or cozy dinners at home.
Expert Tips: Instant Pot Creamy Chicken Taco Soup
To ensure your experience making this soup is as smooth as possible, consider these expert tips:
- Use fresh ingredients: While canned items are convenient, using fresh vegetables or roasted corn can add a deeper flavor and elevate your dish.
- Adjust the spice: If you prefer a milder version, opt for low-sodium taco seasoning or reduce the quantity. For those who love heat, adding jalapeños or chili powder can give it an extra kick.
- Don’t skip the quick release: This step allows you to enjoy your soup without waiting much longer than necessary. However, be cautious, as the steam can be hot.
- Make it ahead: This soup tastes even better the next day as the flavors continue to develop. You can make it ahead of time and store it in the fridge for an easy reheat.
- Thicken it up: If you desire a thicker texture, consider adding a bit of cream cheese or more cheese to the soup while it’s still warm.
How to Store Instant Pot Creamy Chicken Taco Soup
Storing your Instant Pot Creamy Chicken Taco Soup is easy! Allow the soup to cool down a bit before transferring it into an airtight container. This will help preserve its freshness. It can be stored in the refrigerator for up to 3-5 days.
If you want to keep it for a longer period, you can freeze the soup in a freezer-safe container. Just be sure to leave some space in the container for expansion during freezing. When ready to enjoy again, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.
Variation of Instant Pot Creamy Chicken Taco Soup
One of the great things about this recipe is its versatility. You can customize it to suit your preferences or incorporate whatever you have on hand. Here are a few variations to try:
- Add Vegetables: Feel free to add chopped bell peppers, onions, or zucchini for extra nutrition and flavor. These can be sautéed in the Instant Pot before adding the other ingredients.
- Swap the protein: If you want to change things up, use ground turkey, beef, or even shredded rotisserie chicken for a different take on the recipe.
- Go dairy-free: For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free cheese. This is a great option for those with lactose intolerance or who prefer plant-based meals.
- Bean varieties: Instead of black beans, mix it up by using kidney beans or pinto beans for a different flavor profile.
- Top it differently: Instead of traditional toppings, try avocado slices, sour cream, or even a squeeze of fresh lime for an added zing.
FAQ
What is Instant Pot Creamy Chicken Taco Soup?
Instant Pot Creamy Chicken Taco Soup is a flavorful, creamy soup made with chicken, black beans, corn, diced tomatoes, and taco seasoning, all cooked together in an Instant Pot for convenience.
How long does it take to make Instant Pot Creamy Chicken Taco Soup?
From start to finish, you can have your Instant Pot Creamy Chicken Taco Soup ready in about 30 minutes, including cooking and prep time.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breast. Just increase the cooking time to about 20-25 minutes at high pressure.
Can I freeze the Instant Pot Creamy Chicken Taco Soup?
Absolutely! It freezes well. Store it in an airtight container for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
What are some serving suggestions for Instant Pot Creamy Chicken Taco Soup?
This soup can be served on its own, or you can enjoy it with tortilla chips, warm bread, or a fresh salad as a side dish for a hearty meal.
Instant Pot Creamy Chicken Taco Soup
Ingredients
Main Ingredients
- 1 lb chicken breast Use fresh or frozen chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies Includes juice
- 1 packet taco seasoning Adjust amount for spice preference
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with coconut cream for dairy-free version
- 1 cup shredded cheese Optional for garnish
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Preparation
- Gather all ingredients.
- Place the chicken breast inside the Instant Pot.
- Add the drained black beans, sweet corn, and diced tomatoes (with juices).
- Sprinkle in the taco seasoning and pour in the chicken broth.
- Secure the lid of the Instant Pot.
Cooking
- Set the Instant Pot to high pressure for 15 minutes.
- Upon completion, do a quick release of the pressure.
- Remove the chicken breast and shred it with two forks.
- Return the shredded chicken back to the pot.
Finishing Touches
- Stir in the heavy cream and shredded cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with chopped cilantro and additional cheese if desired.
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