Name: Instant Pot Creamy Keto Chicken Taco Soup
Cook time: 21 min
Total time: 32 min
Yield: 6
Cuisine: American
Ingredients: 1-1 ½ pounds boneless skinless chicken breasts (fresh or frozen); 2 tablespoons butter; 1 medium yellow onion, diced; 1 green bell pepper, diced; 2 celery stalks, sliced thinly; 1 small zucchini, diced; 2 garlic cloves, minced; 5 cups chicken broth or bone broth; 10 ounce can diced tomatoes with green chilis; 1 tablespoon dried minced onion; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon dill; 1/2 teaspoon black pepper; 4 ounces cream cheese, softened; Coarse salt, to taste; Shredded cheese and sliced green onions for garnish

Low carb and keto friendly, this chicken taco soup is packed full of flavors and deliciousness- you just can’t go wrong with it.

Craving for something tangy and delicious while you’re on your Keto diet?

Got a love for Mexican food?

This Instant Pot taco soup recipe is just perfect- it’s insanely easy to make, tastes lip smacking delicious and is actually healthy too- thanks to all the veggies it packs in.

Ready to give it a try? We’ve got you detailed step by step instructions to get started on, along with some tips and tricks to help you make it the right way. Read on…

New to cooking with a pressure cooker? Try out the Be the Boss of Your Instant Pot Video Course! It’ll help take the pressure off and ease you into cooking with your Instant Pot.

How Do I Thicken a Runny Soup?

Don’t like your soup to be runny and liquidy? You can actually thicken it by adding in a little bit of flour to it towards the end, and using the saute function on your instant pot, allowing it to cook for a minute or two.

Can I Dump All the Ingredients in and Let it Cook?

The beauty of Instant Pot is that it can dramatically reduce your cooking time and effort in the kitchen. You might be experimenting with it and trying different foods and things.

With this soup (and most other soups) it might seem like a good idea to dump all the ingredients in together and allow it to all just cook together. However, you should follow the recipe instructions step-by-step for optimal flavor.

Always remember that when it comes to making soups in your Instant Pot, you must add dairy and thickening agents towards the end, as opposed to with the other ingredients.

Doing this can give you more control over how much thickener you want to add, and can also allow your other ingredients to cook properly.

Plus, dairy products tend to curdle under high pressure, which is not what you would want in your soup.

What Else Can I Add into the Chicken Taco Soup?

Chili beans, corn, pinto beans, black or green olives and jalapenos can be great additions to this taco soup.

You can, of course, experiment and try other ingredients that you might have in your kitchen, but if you’re planning to stick to Mexican flavors, these are your best bet.

Serving Ideas & Suggestions

Looking for ideas for accompaniments and slides to serve along with your taco soup? We’ve got you some great ones to try out.

Corn chips
Sliced avocados
Mexican rice
Mexican corn salad
Tangy cabbage slaw
Cheesy quesadillas

The best part about making soups like these in your instant pot is that you’ll need just a few minutes to prep everything, and you’re sorted.

You can get some work done, slip into your jammies and come back to a bowl of warm and nutritious soup just like that!

More Instant Pot Soup Recipes

Get more Instant Pot recipes in our Facebook group and by following A Pressure Cooker on Facebook, Pinterest, and Instagram.

Have you tried this recipe? Don’t forget to Rate This Recipe below!

Yield: 6 servings

Instant Pot Creamy Keto Chicken Taco Soup

Low carb and keto friendly, this chicken taco soup is packed full of flavors and deliciousness- you just can’t go wrong with it.

Cook Time 21 minutes

Additional Time 11 minutes

Total Time 32 minutes

Ingredients

1-1 ½ pounds boneless skinless chicken breasts (fresh or frozen)
2 tablespoons butter
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, sliced thinly
1 small zucchini, diced
2 garlic cloves, minced
5 cups chicken broth or bone broth
10 ounce can diced tomatoes with green chilis
1 tablespoon dried minced onion
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon dill
1/2 teaspoon black pepper
4 ounces cream cheese, softened
Coarse salt, to taste
Shredded cheese and sliced green onions for garnish

Instructions

Select the Sauté option on the Instant Pot. Add the butter, onion, celery, and bell pepper. Sauté until soft, about 3-4 minutes.
Add the zucchini and minced garlic and cook for another 1-2 minutes.
Pour in the chicken broth and scrap with a wooden spoon to deglaze the bottom of the pot.
Turn the Sauté feature off and add in the chicken, chile tomatoes and seasonings.
Lock the lid on the Instant Pot, Set the valve to seal and cook on manual high pressure for 15 minutes.
Once finished, allow to naturally release for 8 minutes, and then do a quick release for any remaining steam and pressure.
After the steam has released and the pin has dropped, open the lid and transfer the chicken to a plate to shred.
Place the shredded chicken back into the pot and turn on the Sauté feature again.
While the soup summers, take the softened cream cheese and place in a bowl with 1 cup of hot broth. Mix well until fully blended with a whisk or immersion blender. Pour the creamy mixture into the soup and stir well.
Boil on sauté for 2-3 minutes to slightly thicken and then remove from heat.
Serve hot topped with shredded cheese and green onions.