Pressure Cooker Spicy Chicken Soup

Spicy Chicken Soup / Pressure Cooker Chicken Taco Soup

This Pressure Cooker Spicy Chicken Soup often called Chicken Taco Soup is a quick to throw together chicken soup with a Mexican twist.  It’s loaded with chicken, black beans, corn, tomatoes, and salsa. Top it with your favorite Mexican cheese, sour cream, crushed tortilla chips and maybe a jalapeno or two. 

Spicy Chicken Soup is my family’s favorite soup. It was one of the first recipes I posted on Barbara Bakes. It’s a slow cooker recipe that cooks on low for 6 – 8 hours. I transformed it into a pressure cooker recipe and now it cooks in only 8 minutes. And maybe best of all, you can use frozen chicken breasts and it cooks in only 11 minutes!

Spicy Chicken Soup recipe from Pressure Cooking Today

This is the perfect meal for a busy night. It makes about 5 quarts of soup, but if you don’t eat it all in one night, it freezes well. I like to freeze it in individual servings, about 1 1/2 cups, in freezer Ziploc bags for quick lunches.

If you like a little spice in your life, give this one a try.

Making Spicy Chicken Soup in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Spicy Chicken Soup!

Pressure Cooker Spicy Chicken Soup


  • 2 tablespoons olive oil
  • 1 large onion, diced*
  • 3 cloves garlic, minced or pressed*
  • 4 boneless, skinless chicken breasts**
  • 1 (16 ounce) jar mild chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 (16 ounce) cans black beans, drained
  • 1 (15 ounce) bag frozen corn


Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.

Add remaining ingredients, except beans and corn. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)

When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.

Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.

If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.

Serve topped with shredded cheese, sour cream and tortilla strips, if desired.

If you’re in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.

*You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.