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Instant pot chicken taco soup that is gluten-free, low carb and keto.

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 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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