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5 from 4 votes

Instant Pot Chicken Taco Soup

Serve a bowl of chicken taco soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Courses, Soups
Cuisine: American, Mexican
Keyword: Chicken Taco Soup, Instant Pot Recipes
Servings: 4 people
Calories: 385kcal
Author: Urvashi Pitre




  • Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.
  • Add frozen soup blend (frozen veggies), water, and taco seasoning.
  • Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.
  • At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.
  • Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.
  • Taste and add salt if needed before serving.


  • For lower-carb veggies that will do well in here, I'd recommend kabocha squash, cauliflower, and hardy greens such as kale or collard greens.
  • Switch out the evaporated milk with heavy cream or half and half.
  • Do not add the evaporated milk to the initial cooking. Milk separates under pressure and you will have a curdled mess. Add it after cooking as I have shown.
  • If you keep kosher or are dairy-free, you can use coconut milk instead.
  • Note that I have not asked for salt in the main recipe. This is because Taco seasonings vary is how much salt they contain.
  • Taste the soup after you've added everything including the milk, and then you can add salt if needed.


Calories: 385kcal | Carbohydrates: 14g | Protein: 26g | Fat: 25g | Cholesterol: 133mg | Fiber: 3g | Sugar: 3g | Calcium: 10mg