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Instant Pot Chicken Taco Soup
Instant pot chicken taco soup
Instant Pot Chicken Taco Soup

Do you have an instant pot?

Has it been something you have been thinking of getting after seeing so many recipes on the internet? Now that I have an Instant Pot I cannot imagine NOT having one.

An instant pot is an easy to use pressure cooker. Thats the simplest explanation. A pressure cooker cooks foods fast and allows you to get meals on the table quicker then before.

Things like pulled pork that would normally take 8-12 hours in the oven, only takes 90 minutes in the Instant Pot. This to me makes an Instant Pot worth the money.

I will be sharing a ton more recipes using the Instant Pot but for today I am sharing a chicken taco soup that only takes 15 minutes to make. This soup is gluten-free, low carb and keto.

Instant Pot Chicken taco soup

I am watching my carbs but if you are not feel free to add chopped carrots, potatoes, rice or corn to the recipe.

I found it quite filling just the way it is.

Instant Pot Chicken Taco Soup


  • 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 each dried chile powder, oregano and dried jalapeños
  • 2 tsp minced garlic
  • 1 250g block cream cheese
  • 1 Litre chicken bone broth
  • 1/3 cup whipping cream (optional)


  • 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!
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