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A bowl of Instant Pot chicken fajita soup topped with shredded cheese, a dollop of sour cream, and chopped cilantro, placed next to a spoon and a striped napkin.
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4.98 from 38 votes

Keto Chicken Fajita Soup in the Instant Pot

If you're looking for a simple and delicious meal idea, try Instant Pot Chicken Fajita Soup. Pressure Cooker Chicken Fajita Soup is quick,easy and low carb.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main
Cuisine: American, Mexican
Servings: 8
Author: Carrie Barnard
Cost: $13.84, $1.73 per Servings

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 cans diced tomatoes 10 oz cans
  • 2 cups chicken broth
  • 2 tablespoons taco seasoning
  • 2 teaspoons minced garlic
  • ½ onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped

Instructions

  • Place 2 pounds boneless skinless chicken breasts in the Instant Pot. Add 2 cans (10 oz each) diced tomatoes, 2 cups chicken broth, 2 tablespoons taco seasoning, 2 teaspoons minced garlic, ½ chopped onion, 1 chopped green bell pepper, and 1 chopped red bell pepper.
  • Lock the lid on top and set the valve to sealing.
  • Set the timer for 30 minutes.
  • Do a quick release.
  • Remove the chicken, shred and return it back to the instant pot.
  • Stir to combine the flavors. Serve with your favorite toppings. I topped mine with shredded cheddar cheese, sour cream and chopped cilantro.

Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days.  

Nutrition

Calories: 162kcal | Carbohydrates: 7g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 545mg | Potassium: 730mg | Fiber: 2g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 47mg | Calcium: 47mg | Iron: 2mg
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