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a ladle of pressure cooker chicken fajita soup

Instant Pot Chicken Fajita Soup

Instant Pot Chicken Fajita Soup with tender chicken is bursting with flavors like garlic, onion, and peppers and is a healthy meal or snack any time of day.
Course Main Course, Soup
Cuisine American, Mexican
Keyword Instant Pot Chicken Fajita Soup
Prep Time 20 minutes
Cook Time 20 minutes
NPR: 10 minutes
Total Time 34 minutes
Servings 4 servings
Calories 333kcal
Author Catalina Castravet


  • 2 pounds chicken breasts boneless and skinless
  • 16 oz can salsa hot or mild
  • 3 cups chicken broth low-sodium
  • 2 tablespoons taco seasoning
  • 4 cloves garlic minced
  • 1/2 medium onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 Jalapeño seeded and diced


  • Shredded cheese of your choice
  • Fresh chopped cilantro
  • Sour cream
  • Lime


  • Add chicken, salsa, chicken broth, taco seasoning, garlic, onion, Jalapeño, and bell peppers to the Instant Pot. Gently toss to combine. Season with salt and pepper.
  • Lock the lid and set the valve to seal (for older models). Pressure cook on high pressure for 20 minutes.
  • After that, do a 10-minute Natural Release, followed by a quick release for the remaining pressure.
  • When the valve drops, carefully open the IP and transfer the chicken to a bowl. Shred-it using two forks.
  • Return the chicken to the Instant Pot and stir well to combine the flavors. Season with salt and pepper to taste.
  • Serve the soup topped with shredded cheese, sour cream, and fresh chopped cilantro. Add lime slices on the side.


Calories: 333kcal | Carbohydrates: 14g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1811mg | Potassium: 1447mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1813IU | Vitamin C: 85mg | Calcium: 65mg | Iron: 2mg