Instant Pot Chicken Fajita Soup

When fall arrives, I always make this comforting Instant Pot Chicken Fajita Soup with tender chicken, garlic, onion, and peppers. It is full of flavor and makes a healthy meal or snack any time of the day. You can even use frozen chicken breasts, and in less than an hour, dinner is ready.

Instant Pot soups are always my favorite to make because they are quick and super easy to put together. Cooking takes just a few minutes, and I love that I can prepare them ahead of time when the week gets busy. Last Tuesday, I made my Instant Pot Taco Soup, and we could not stop eating it. It was so warm and comforting, especially now that the temperatures are starting to drop. Another favorite in my house is my creamiest Instant Pot Loaded Baked Potato Soup, which my kids always ask for.

For this chicken fajita soup, I use boneless skinless chicken breasts, taco seasoning, veggies, cheese, and salsa. I love that I can easily adapt it to my family’s taste, and I will show you a few variations below. Sometimes, I add a handful of Mexican cheese or green chilies for a spicier version, or I pour it over brown rice to make it extra filling. It is the perfect comfort meal for a chilly weeknight when we all want something warm and satisfying.

Why you will love this recipe

• Quick weeknight winner: I make this Instant Pot Chicken Fajita Soup on busy nights because it takes only about 20 minutes to cook. Everything cooks in the instant pot, which makes cleanup super easy.
• Packed with flavor: The mix of taco seasoning, salsa, garlic, onion, and peppers gives the soup a savory taste that reminds me of a warm fajita dinner. Yum!
• Family favorite meal: My kids love topping their bowls with shredded cheese, sour cream, and tortilla chips, while I like adding extra cilantro and lime.
• Healthy and comforting: With lean chicken breasts, fresh veggies, and a flavorful broth, this soup is both light and filling. It is my go-to comfort food for sure!

What you will need

• Chicken and broth: I use boneless, skinless chicken breasts with chicken broth or stock as the base. You can use fresh or frozen chicken depending on what you have on hand.
• Seasoning and salsa: I use my homemade taco seasoning, homemade salsa, and minced garlic to add all the classic fajita flavors.
• Vegetables: I chop green and red bell peppers, onion, and a little jalapeno for heat.
• Toppings: I like to finish the soup with shredded cheese and fresh cilantro.

How to make

1. Prepare the soup: I start by adding all the ingredients to the Instant Pot, making sure everything is well mixed and coated with the seasonings.

2. Seal and cook: I lock the lid in place and set the pressure valve to seal. Then, I cook it on high pressure for about 20 minutes.

3. Release the pressure: Once the cooking time ends, I let the pressure release naturally for a few minutes. Then, I carefully switch to a quick release to let out the remaining steam.

4. Finish and serve: I take the chicken out of the pot and shred it with two forks until it is nice and tender. Then, I return it to the pot, stir everything together so the flavors blend, and serve the soup hot with my favorite toppings.

Expert tip

Saute the veggies first

I highly recommend sauteing the onions, garlic, and peppers in the Instant Pot before adding the rest of the ingredients when making my chicken fajita soup. It takes just a few extra minutes, but it deepens the flavor and makes the soup taste richer and more homemade.

More tips to consider:

• I like to chop the veggies and measure out the ingredients the night before, so making this soup the next day takes just minutes.
• I use my food processor or chopper to dice the green peppers and onions. It saves time and keeps cleanup simple.
• I skip the chicken breasts and use rotisserie chicken instead. It works perfectly and still tastes homemade.
• This soup tastes even better the next day, so I often make a double batch and enjoy it for lunch later in the week.
• For extra flavor, squeeze a little lime juice on top right before serving.

Recipe variations and add-ins:

• Creamy version: I like to stir in about 1/2 cup of cream cheese or heavy cream after cooking. It makes the soup smooth and extra rich in flavor.
• Spicy: When I want a little heat, I add 1 diced jalapeno or a few tablespoons of green chilies. The flavor becomes warm and exciting.
• Veggie loaded: I sometimes add a cup of corn, black beans, or zucchini. It adds color and makes the soup fresh and hearty.
• Cheesy topping: I sprinkle about 1/2 cup of cheddar or Monterey Jack cheese on top right before serving. It melts great and makes every spoonful creamy.
• Rice or quinoa bowl: I pour the soup over 1 cup of cooked brown rice or quinoa.

Serving Suggestions

When I make this chicken fajita soup, I like to serve it with my pumpkin focaccia or my warm dinner rolls fresh from the oven. My kids always grab one before I can even bring the basket to the table, and everyone ends up dipping them right into the soup.

If I have friends or family over, I finish the meal with a slice of my carrot cake coffee cake or a piece of my cranberry bread. I usually brew a pot of coffee, and we sit around the table a little longer sharing stories and planning the next get-together. It is such a simple way to enjoy good food and even better company.

How to store leftovers:

• Store: I keep any leftovers in an airtight container in the refrigerator, and they stay fresh for about 5 to 7 days.
• Freeze: Once the soup has cooled, I pour it into a freezer-safe container and store it for up to 3 months.
• Thaw: When I want to serve it again, I move it to the fridge the night before so it can thaw slowly.
• Reheat: I warm the soup in a saucepan over low heat until it starts to simmer, and it tastes just as good as when I first made it.

Frequently asked questions

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