Instant Pot Chicken Taco Orzo Soup
Instant Pot Chicken Taco Orzo Soup is easy and chock-full of delicious flavors. Add this soup to your dinner rotation; you’ll be glad you did!
Soup in the Instant Pot is so easy and so comforting, especially with all this chilly weather.
Plus, I just love soup. It’s so filling, but it can be so healthy and full of veggies and good stuff, too. Some of my favorite are chicken noodle and chicken wonton soup. But, this new soup may be my very favorite so far. This Instant Pot Chicken Taco Orzo Soup is chock-full of veggies, flavorful chicken, and delicious orzo pasta. It’s spicy and comforting. Really, it’s just straight-up delicious.
I recently made a double batch of the Taco Chicken in my Instant Pot, shredded it, and froze it in two bags to have for later.
To make this Instant Pot Chicken Taco Orzo Soup, I pulled a bag of the chicken out of the freezer, added a few ingredients and cooked it all together in the Instant Pot for a few minutes. This is truly a dump-and-go meal!
I topped this soup with shredded cheddar and crushed tortilla chips. My husband swears that the tortilla chips make the soup – so don’t skip them!
The spice level in this soup is completely up to you. It all comes from the salsa, so you can use mild salsa to keep the spice at bay. Or use a hot salsa if you want to kick up the heat!
And you could sub the orzo for another kind of pasta, if you want. But most other pastas are bigger, so they may soak up more liquid. You might have to add extra water or broth after it’s cooked.
Making the Soup
Make a batch of this 5 Ingredient Taco Chicken. On the first night, eat as tacos or nachos or taco salads or enchiladas or whatever butters your biscuits.
On day 2, make this soup. In your Instant Pot, dump all the ingredients. Put the lid on, turn the knob to seal it, and set it on ‘Manual’ for 2 minutes.
When the timer goes off, quick release the pressure (you can let it naturally release too, if you’re busy) and remove the lid after the pin has dropped. Stir.
Ladle into cute bowls, top with sour cream, crushed tortilla chips, cilantro, and shredded cheese. Eat, enjoy and repeat!
Note: Leftovers will soak up some of the liquid. I usually add a bit more water or broth before reheating.
Tip: This makes a lot of soup. You can definitely freeze half of it to eat later. It’s a great re-heated meal!
To freeze: Let soup cool. Pour into freezer safe containers or freezer Ziploc bags. (I put another Ziploc bag around the container or bag to help keep out freezer burn.) Label the bag with the name and date. Store in the freezer and use within 3 months.
To thaw: Either thaw on the counter or freezer, or place in a pot on the stovetop and heat until thawed through. You may need to add more liquid if it has thickened too much.
You can add other veggies to this soup (or substitute them) as well. Peas would be a good option, as would green bans. Broccoli is not a great option, because it will really fall apart and get mushy after being cooked in the Instant Pot. You could also add a can of black beans or kidney beans.
- 2 c. leftover shredded taco chicken (or cooked chicken seasoned with taco seasoning)
- 1 jar (16 oz) salsa
- 1 can (4 oz) mild green chilis
- 1 red bell pepper, diced
- 1 can chickpeas (garbanzo beans)
- 1/2 c. fresh or frozen corn kernels
- 1 Roma tomato, chopped
- 1 can (15 oz) no-salt tomato sauce
- 2 tsp. salt
- 2 1/2 c. chicken broth or bone broth
- 2 c. water
- 1 c. dry orzo
- Optional Topping: crushed tortilla chips, cheddar cheese, sour cream, cilantro, etc.
Add all ingredients to Instant Pot and give them a quick stir.
Put lid on and turn knob to seal. Set to 'Manual' for 2 minutes.
When timer goes off, quick release pressure. Stir soup.
Ladle into bowls and top with crushed chips, cheddar cheese, sour cream, cilantro, etc.