Instant Pot Salsa Chicken Soup

A comforting and creamy Instant Pot soup with shredded chicken, salsa, and Mexican flavors. Low carb, keto, and gluten free.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7 servings
Calories 310 kcal


  • 1 pound boneless skinless chicken breasts
  • 3 cups low sodium chicken broth
  • 8 ounces cream cheese
  • 12 ounces (1 1/2 cups) mild salsa
  • 4 teaspoons taco seasoning mix (or <3 teaspoons for milder version)

For topping:

  • 1/2 cup shredded cheddar cheese
  • 1 avocado thinly sliced or diced
  • 2 tablespoons chopped cilantro or parsley


  1. Cut the cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
  2. Add chicken broth, salsa, and taco seasoning mix to the pressure cooker pot. Stir together until well-mixed.
  3. Add chicken breasts to the pot, submerging them in the liquid.
  4. Secure and seal the lid. Cook for 25 minutes at high pressure, followed by a manual pressure release.
  5. Uncover and transfer only the chicken breasts to a plate.
  6. In a heatproof bowl or measuring glass, add softened cream cheese and 1 cup of hot liquid from the pressure cooker pot. Whisk for a few minutes until smooth. Pour the cream cheese mixture into the pot and stir it in.
  7. Turn on the saute mode for medium heat. While waiting for the liquid to come to a boil, use 2 forks to finely shred the chicken and return them to the pot.
  8. Let the soup boil for a few minutes, stirring frequently. Turn off the saute mode.

  9. Serve in bowls and top with avocado, cheddar cheese, and cilantro.

Nutrition Info

This recipe yields 5.5 g net carbs per serving (1 cup of soup).

Nutrition Facts Per Serving
Calories 310  
Total Fat 20g 31%
   Saturated Fat 9g 47%
   Trans Fat 0g  
Cholesterol 82mg 27%
Sodium 910mg 38%
Potassium 310mg 9%
Total Carb 8.5g 3%
   Dietary Fiber 3g 12%
   Sugars 2.5g  
Protein 23g  
Vitamin A 19% · Vitamin C 10% · Calcium 11% · Iron 9%