Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy to make and just delicious. Do you have an instant pot?

An instant pot gluten-free soup that is ready in under 30 minutes from start to end. Made with chicken breasts, onion, celery, red pepper, canned tomatoes, spices, cream cheese, chicken bone broth and thick cream. This instant pot chicken taco soup is so good and comforting. I guarantee everyone will ask for seconds.

Sometimes there is just nothing better than a big bowl of soup. An instant pot gluten-free taco soup that fills you up and is full of great flavour. I could eat this taco soup every other day and not get tired of it.

This recipe comes together in 3 simple steps. Sauté the onions, celery, spices and garlic. Add the chicken, tomatoes, water and bone broth and cook on high pressure for 15 minutes. Shred the chicken and add the cream cheese into the soup and sauté with the whipping cream for 5 minutes. That is it.

INGREDIENTS NEEDED TO MAKE THE SOUP:

• Chicken Breasts
• Olive Oil
• Onion
• Celery
• Red Pepper
• Can of Chopped Tomatoes
• Chili Powder
• Dried Oregano
• Dried Jalapeños
• Minced Garlic
• Cream Cheese
• Chicken Bone Broth
• Whipping Cream

A gluten-free soup that is crazy delicious and ready in under 30 minutes. Instant pot chicken taco soup is such a comfort food for me. Make it in the instant pot for a quick meal for dinner tonight.

This gluten-free chicken taco soup might just be my favourite recipe to make in the instant pot. A soup just so delicious. My instant pot taco soup is a blend of ingredients that results in a creamy soup that is super tasty.

HOW TO MAKE THE CHICKEN TACO SOUP:

1. Turn instant pot to sauté.
2. Add the oil, onion, celery and sauté for 5 minutes.
3. Add the spices and garlic and sauté for a minute.
4. Press cancel.
5. Add chicken, canned tomatoes, water and bone broth.
6. Seal and cook on high pressure for 15 minutes.
7. Manually vent.
8. Once vented turn pot to sauté.
9. Remove chicken breasts and shred.
10. Add cream cheese to pot and stir until smooth.
11. Add chicken back and whipping cream and stir.
12. Shut off instant pot.
13. Serve and enjoy!

This instant pot gluten-free chicken taco soup is a perfect dish for family dinner. I really think everyone will gobble it up. It is an easy low carb soup that is weeknight night friendly. A quick and simple recipe that will warm you up on cooler days.

Instant pot recipes are so quick and easy due to the pressurized heating mechanisms in the kitchen appliance. Basically an Instant Pot is an electric pressure cooker.

I hope you will pick up the ingredients needed to make this soup and make it for dinner tonight. I am positive you will love it! You could easily add chopped carrots, rice or corn to the recipe if you are not worried about keeping the soup low carb.

HERE ARE SOME SOUP RECIPES TO TRY:

• Gluten-Free Curry Meatball Bowl
• Slow Cooker Thai Green Curry
• Butternut Squash Red Curry Soup
• Slow Cooker Ham Chowder

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free cooking or baking please DM me. I would love to help you.

Instant Pot Chicken Taco Soup

Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy and a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner

Cuisine American

Servings 4

Equipment

• measuring cups
• knife
• cutting board
• instant pot
• wooden spoon

Ingredients

  

1x2x3x

• 3-4 chicken breasts (amount depends on size)
• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 red pepper, chopped
• 1 can (398ml) chopped tomatoes
• Empty tomato can filled with water
• 2 tsp chili powder
• 2 tsp dried oregano
• 2 tsp dried jalapeños
• 2 tsp minced garlic
• 1 250g block cream cheese
• 1 Litre chicken bone broth
• 1/3 cup whipping cream

Instructions

 

• Turn instant pot to sauté.
• Add the oil, onions and celery and sauté for 5 minutes.
• Add the spices and garlic and sauté for another minute.
• Cancel.
• Add chicken, canned tomatoes, water and bone broth.
• Seal and high pressure for 15 minutes.
• Manually vent.
• Once vented turn pot to sauté.
• Remove chicken and shred.
• Add cream cheese to pot and stir until smooth.
• Add chicken back and optional whipping cream.
• Stir.
• Shut off instant pot.
• Serve.
• Enjoy!

Keyword gluten-free, gluten-free recipe, gluten-free soup, instant pot, instant pot recipe, keto soup, low carb soup, low-carb, taco soup

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