This low carb Instant PotⓇ Chicken Salsa Queso Soup is unbelievably creamy, cheesy and so very good.  It is simple to prepare too!  It has become my new favorite low carb soup recipe.

This can also be made in the slow cooker with a cook time of 6 to 8 hours in case you don’t have an electric pressure cooker.  The chicken was so easy to shred coming out of the pressure cooker that it almost fell apart just moving to the cutting board.

You can make this soup very mild to quite spicy depending or which kind of salsa you choose to use.

Yields1 Serving

 1 lb Chicken thighs, skinless
 1 ⅓ cups Chunky salsa
 3 cups Chicken broth
 ½ tsp Salt
 1 tsp Garlic powder
 ½ tsp Chipotle powder
 ½ tsp Pepper
 ½ tsp Coriander
 ½ tsp Cumin
 ½ tsp Parsley
 8 oz Cream cheese
 ½ cup Jack cheese
 ¼ cup Queso fresco
 2 tbsp Cilantro

1

Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.

2

Add the chicken thighs to the pot. Cover, lock the lid and turn the steam release handle to the Sealing position.

3

Select Pressure Cook (Manual) on High-Pressure setting and set the cook timer to 20 minutes.

4

Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.

5

Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.

6

Select Saute mode on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese is melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).

7

Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.

8

Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.

Nutrition Facts

Amount Per Serving
Calories 317Calories from Fat 189
% Daily Value *
Total Fat 21g33%
Saturated Fat 10g50%
Net Carbohydrate 6g2%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb Chicken thighs, skinless
 1 ⅓ cups Chunky salsa
 3 cups Chicken broth
 ½ tsp Salt
 1 tsp Garlic powder
 ½ tsp Chipotle powder
 ½ tsp Pepper
 ½ tsp Coriander
 ½ tsp Cumin
 ½ tsp Parsley
 8 oz Cream cheese
 ½ cup Jack cheese
 ¼ cup Queso fresco
 2 tbsp Cilantro

Directions

1

Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.

2

Add the chicken thighs to the pot. Cover, lock the lid and turn the steam release handle to the Sealing position.

3

Select Pressure Cook (Manual) on High-Pressure setting and set the cook timer to 20 minutes.

4

Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.

5

Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.

6

Select Saute mode on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese is melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).

7

Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.

8

Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.

Keto Chicken Salsa Queso Soup