Instant Pot Salsa Chicken Soup

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7 servings
Calories 310kcal


  • 1 lb boneless skinless chicken breasts
  • 3 cups low sodium chicken broth
  • 8 oz wt. cream cheese (this is 1 standard brick)
  • 1 1/2 cups mild salsa
  • 4 tsp taco seasoning mix (or <3 teaspoons for milder version)

For topping:

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


  • Cut the cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
  • Add chicken broth, salsa, and taco seasoning mix to the pressure cooker pot. Stir together until well-mixed.
  • Add chicken breasts to the pot, submerging them in the liquid.
  • Secure and seal the lid. Cook for 25 minutes at high pressure, followed by a manual pressure release.
  • Uncover and transfer only the chicken breasts to a plate.
  • 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.
  • 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.
  • Let the soup boil for a few minutes, stirring frequently. Turn off the saute mode.
  • Serve in bowls and top with avocado, cheddar cheese, and cilantro.


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%