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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course dinner
Cuisine American
- 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
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