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Instant Pot Chicken Fajita Soup


For a soup the whole family will love, try this Instant Pot Chicken Fajita Soup! So easy to make but so full of flavor that it makes the perfect satisfying dinner!

chicken fajita soup in a bowl with garnish

Soups are a great way to create a complete meal – especially in the fall! My Instant Pot Chicken Fajita Soup includes protein and veggies for a nutrition packed dish that’s sure to please anyone at your table.

Soups are such an easy thing to make in the Instant Pot. They turn out so delicious when you use a few tricks.

Adding some cheese can make Instant Pot Chicken Fajita Soup even more delicious, rich, and filling. I used dairy free options for the cream cheese and shredded cheddar and the soup cooked up perfectly.

Ingredients Needed To Make Chicken Fajita Soup In An Instant Pot…

  • boneless skinless chicken breasts
  • black beans
  • diced tomatoes
  • bell peppers
  • red onion
  • chicken broth
  • fajita seasoning
  • cream cheese
  • shredded cheese

Miyoko’s Brand cheddar cheese and cream cheese are my favorite. You can also use regular dairy versions of the cheeses if you want–the soup still tastes amazing!

chicken fajita soup cooking in an instant pot

How To Make Chicken Fajita Soup In An Instant Pot

  1. Add all ingredients except cream cheese and shredded cheese to Instant Pot
  2. Cover, seal and set to high pressure for 10 minutes
  3. Allow 10 minute natural pressure release then turn valve to release remaining pressure
  4. Remove chicken and carefully cut into bite sized pieces or shred with forks
  5. Temper cream cheese with some of the warm broth and stir well until smooth
  6. Add to instant pot along with shredded cheese and stir until melted
  7. Return chicken to soup and stir to combine
  8. Serve with avocado, fresh cilantro, sour cream or as desired
chicken fajita soup in an instant pot with a spoon

Pro Tips:

Be mindful of the liquid amounts you use in the instant pot as you won’t have evaporation as you will with other cooking methods

To keep the cream cheese from separating in the hot soup be sure to temper it by mixing the room temperature cream cheese with a ladle full of soup until smooth before adding it back to the pot

Use my Homemade Fajita Seasoning to avoid additives and preservatives.

Want to give some of my other Instant Pot soups a try? Instant Pot Taco Soup and Instant Pot Vegetarian Tortilla Soup are sure to be a hit at your next dinner party.

overhead shot of 2 bowls of chicken fajita soup
chicken fajita soup in a bowl with garnish
5 from 1 vote

Instant Pot Chicken Fajita Soup

Print Recipe
For a soup the whole family will love, try this Instant Pot Chicken Fajita Soup! So easy to make but so full of flavor that it makes the perfect satisfying dinner!
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Prep Time:10 mins
Cook Time:10 mins
Pressurize:20 mins
Total Time:40 mins

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 15 oz can black beans draining and rinsed
  • 14 oz can diced tomatoes
  • 2 bell peppers diced
  • 1/2 cup red onion diced
  • 2 cups chicken broth
  • 1 tablespoon fajita seasoning
  • 2 oz cream cheese room temperature
  • 4 oz shredded cheese

Instructions

  • Add all ingredients except cream cheese and shredded cheese to Instant Pot
  • Cover, seal and set to high pressure for 10 minutes
  • Allow 10 minute natural pressure release then turn valve to release remaining pressure
  • Remove chicken and carefully cut into bite sized pieces or shred with forks
  • Temper cream cheese with some of the warm broth and stir well until smooth
  • Add to instant pot along with shredded cheese and stir until melted
  • Return chicken to soup and stir to combine
  • Serve with avocado, fresh cilantro, sour cream or as desired

Notes

  • Substitute dairy cheese, if desired
  • To keep from separating in the hot soup, mix room temperature cream cheese with a ladle full of soup until smooth before adding it to the pot.  

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 892mg | Potassium: 816mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1597IU | Vitamin C: 66mg | Calcium: 164mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 6
Calories: 272kcal

4 Comments

  1. The instructions are just a repeat of the ingredients. Can you edit it please. I’m really interested. Thank you.

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