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a ladle of pressure cooker chicken fajita soup
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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

Ingredients

  • 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

Garnish:

  • Shredded cheese of your choice
  • Fresh chopped cilantro
  • Sour cream
  • Lime
US Customary - Metric

Instructions

  • 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.

Nutrition

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