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    Low Carb Instant Pot Chicken Salsa Queso Soup

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    Low Carb Instant Pot Chicken Salsa Queso Soup-

    A low carb Instant Pot Chicken Salsa Queso Soup that is easy to make, keto, gluten-free, and oh, so delicious! It can be made in the electric pressure cooker or also in the slow cooker.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    Low Carb Instant Pot Chicken Salsa Queso Soup- low carb, keto and gluten free. Also includes slow cooker directions.Pin

     Watch My Recipe Video 

    This low-carb Instant Pot Chicken Salsa Queso Soup is a recipe I made while cleaning out the fridge and experimenting with the Instant PotⓇ.

    It 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 and includes slow cooker directions 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 on which kind of salsa you choose to use.

    I used a medium heat organic red chunky salsa and it was spicy enough for me but was also okay for my hubby to eat, who can handle spicy food, although, he really would have preferred mild salsa.

    He doesn't cook, so he doesn't get to choose and he is just lucky I didn't pick hot, lol.

    Low Carb Instant Pot Chicken Salsa Queso Soup- low carb, keto and gluten free. Also includes slow cooker directions.Pin

    Low Carb Instant Pot Chicken Salsa Queso Soup

    Ingredients:

    • 1 lb boneless skinless chicken thighs
    • 1 ⅓  cups chunky salsa (mild, medium or hot depending on your preference)
    • 3 cups chicken broth
    • ½ teaspoon sea  salt
    • 1 teaspoon garlic powder
    • ½  tsp ground chipotle powder
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ½ teaspoon dried parsley
    • 1 (8-oz) package cream cheese, softened and cubed
    • ½ cup Jack cheese
    • ¼  cup queso fresco, crumbled, optional
    • 2 tablespoon chopped cilantro, optional

    Recommended Products:

    Instant Pot 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 tablespoon crumbled queso fresco and 1 teaspoon chopped cilantro. Serve hot.

    Slow Cooker Directions:

    1. Place all the ingredients except for the queso fresco and cilantro, into a 6-quart slow cooker. Cover and slow cook on low for 6 to 8 hours.
    2. Once slow cooking time is complete, transfer just the chicken to a cutting board and shred the chicken thighs with two forks.
    3. Return the shredded chicken to the slow cooker and stir into the soup.
    4. Serve soup in bowls and sprinkle each with queso fresco and optional cilantro. Serve hot.

    Nutritional Data: Yield: 6 servings, Serving Size 1 cup soup, Amounts per Serving- Calories: 317, Carbs: 6g, Net Carbs: 6g, Fiber: 0g, Fat: 21g, Saturated Fat: 10g, Protein: 23g, Sugars: 3g.

    *All nutritional data are estimates based on the products I used*

    For More Keto Instant Pot Recipes:

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    Low Carb Instant Pot Chicken Salsa Queso Soup- low carb, keto and gluten free. Also includes slow cooker directions.Pin

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    Low Carb Instant Pot Chicken Salsa Queso Soup- low carb, keto and gluten free. Also includes slow cooker directions.Pin

    Low Carb Instant Pot Chicken Salsa Queso Soup

    Stacey
    A low carb Instant Pot Chicken Salsa Queso Soup that is easy to make, keto, gluten-free and oh, so delicious! It can be made in the electric pressure cooker or also in the slow cooker.
    4.81 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 4 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course instant pot, keto, ketogenic, low carb, slow cooker, Soup
    Cuisine instant pot, Mexican, pressure cooker, slow cooker, soup
    Servings 6
    Calories 317 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 lb boneless skinless chicken thighs
    • 1 ⅓ cups red salsa
    • 3 cups chicken broth
    • ½ teaspoon sea salt
    • 1 teaspoon garlic powder
    • ½ teaspoon ground chipotle powder
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ½ teaspoon dried parsley
    • 1 8-oz package cream cheese, softened and cubed
    • ½ cup jack cheese
    • ¼ cup queso fresco crumbled
    • 2 tablespoon chopped cilantro optional

    Instructions
     

    • Instant Pot Directions:
      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.
    • Add the chicken thighs to the pot. Cover, lock the lid and flip the steam release handle to the Sealing position.
    • Select Pressure Cook (Manual) on High-Pressure and set the cook timer to 20 minutes.
    • Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.
    • 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.
    • Select Saute 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 has melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).
    • Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.
    • Serve soup in bowls and sprinkle each with ½ tablespoon crumbled queso fresco and 1 teaspoon chopped cilantro. Serve hot.

    Slow Cooker Directions

    • Place all the ingredients except for the queso fresco and cilantro, into a 6-quart slow cooker. Cover and slow cook on low for 6 to 8 hours.
    • Once slow cooking time is complete, transfer just the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir into the soup.
    • Serve soup in bowls and sprinkle each with queso fresco and optional cilantro. Serve hot.

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *All nutritional data are estimates based on the products I used*
    Yield: 6 servings, Serving Size: 1 cup of soup, Net Carbs per serving: 6g.

    Nutrition

    Calories: 317kcalCarbohydrates: 6gProtein: 23gFat: 21gSaturated Fat: 10gFiber: 0gSugar: 3g
    Keyword instant pot keto soup, keto soup, low carb instant pot soup
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      4.81 from 26 votes (8 ratings without comment)

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      Recipe Rating




    1. Kara says

      January 01, 2024 at 7:53 am

      5 stars
      I have made this multiple times and it’s so good! I’ve made it for other people and get compliments too! Thank you!

      Reply
      • Stacey says

        January 01, 2024 at 8:52 am

        Hi Kara, Thank you so much for making the recipe and for your kind words. I'm so happy everyone is enjoying the recipe.

        Reply
    2. Tammy says

      December 17, 2022 at 7:24 pm

      5 stars
      Made this today with rotisserie chicken I picked up and it was delightful. I didn't have a salsa I wanted to use, so I used a can of fire roasted tomato, chopped up an onion, and chopped up 3 small sweet peppers instead. It was delicious and we absolutely loved it. I will definitely make it again since the cold season is upon us!

      Reply
      • Stacey says

        December 19, 2022 at 9:26 am

        Thank you, Tammy, for trying the recipe and for your kind words & sharing your tips with us.

        Reply
    3. Julie Simpson says

      August 12, 2020 at 3:05 pm

      5 stars
      Love this soup! Just a tip for people that don't like the chunks of cream cheese in the soup.
      Microwave cream cheese for 1 minute in a bowl.
      Whisk cream cheese until smooth no lumps
      Then slowly adding a half a cup at a time (liquid from soup) to bowl with cream cheese, whisk as you pour in
      Once bowl is full with tempered cream cheese add back to IP and whisk a little more... Tada no lumps. Hubby refuses to eat with lumps.

      Reply
      • Stacey says

        August 13, 2020 at 10:11 am

        Thanks, Julie, for the excellent tip 🙂

        Reply
    4. Claire says

      January 05, 2020 at 5:56 pm

      5 stars
      This recipe was amazing. I’m a generally picky eater, and soups aren’t usually my thing, but this was so low effort and tasted spectacular. Great for meal prep; I’m a student, so lunches are always a pain for me, this made enough for probably a weeks worth of food!

      Reply
      • Stacey says

        January 06, 2020 at 8:32 am

        Claire, Thank you so much for trying the recipe & for your very kind words. So happy you enjoyed it 🙂

        Reply
        • Randy Walker says

          June 27, 2020 at 5:00 pm

          Wow! I could eat this soup everyday day. Fantastic recipe. Thanks!

          Reply
          • Stacey says

            June 27, 2020 at 6:11 pm

            Thank you, Randy, for trying the recipe and fore your kind words.

            Reply
      • Jackie says

        March 10, 2020 at 6:57 pm

        5 stars
        This is one of my favorite recipes! The chipotle adds a perfect flavor. I have made it a few times and it's just spectacular!

        Reply
        • Stacey says

          March 11, 2020 at 10:22 am

          Thank you so much, Jackie, for trying the recipe and your kind words. I really appreciate it 🙂

          Reply
    5. Joe says

      October 12, 2019 at 9:59 am

      Hey there, this looks INCREDIBLE! If I wanted to double the meat in this, would you recommend increasing the amount of seasoning ( salt, pepper, chiotle powder, etc.)?

      Reply
      • Stacey says

        October 12, 2019 at 11:24 am

        Hi Joe, I don't think you would need to increase the seasoning, but after it is done, taste and see if you need to add a little more.

        Reply
    6. nancy Deichman says

      June 16, 2019 at 5:05 pm

      5 stars
      It's fantastic! I would use 2 obs chicken though. I used breasts instead of thighs.
      Everyone loved the flavor.

      Reply
      • Stacey says

        June 16, 2019 at 5:55 pm

        Thank you for trying the recipe and your kind words, Nancy 🙂

        Reply
    7. Roxanne says

      March 10, 2019 at 9:52 am

      Would I be able to cut the recipe in half since I’m the only person in my house that eats meat?

      Reply
      • Stacey says

        March 10, 2019 at 11:25 am

        Roxanne, Yes, I think that would work.

        Reply
    8. Staci says

      January 21, 2019 at 2:46 pm

      I’m trying this tonight! I only have breasts, does the cooking time change...?
      I can’t wait, this looks amazing!

      Reply
      • Stacey says

        January 23, 2019 at 1:14 pm

        Thank you, Staci, I think the cook time would be the same.

        Reply
    9. Dalia says

      January 12, 2019 at 8:19 am

      5 stars
      Just finished making on the stovetop. I boiled the chicken then saved 3 cups of broth, added the rest of the ingredients , covered and simmered. Will definitely add this to my list of things to make for dinner 🥘...yummy!

      Reply
      • Stacey says

        January 12, 2019 at 12:18 pm

        Thank you so much, Dalia, for trying the recipe and sharing your tips 🙂

        Reply
    10. Patrice L Ash says

      October 14, 2018 at 5:40 pm

      Was wondering about the sodium content. I have to be low sodium and do use products that are Low but do you have any count? With the products you used of course.
      I am gluten free, low carb, low cholesterol, low sodium and allergic to Cobalt. It makes for interesting cooking & eating.

      Reply
      • Stacey says

        October 15, 2018 at 8:01 am

        Hi Patrice, the sodium count is: Sodium: 798 mg per serving. You could omit the sea salt to make it a bit lower, but the cheeses are sort of high in sodium as well. Cobalt, that is an interesting one.

        Reply
    11. Nancy Boatright says

      October 03, 2018 at 9:14 pm

      If you use the slow cooker method, do you put the cream chees and jack cheese at the beginning? I know that is what the directions say, but just wanted to confirm before making this wonderful sounding soup!

      Reply
      • Stacey says

        October 04, 2018 at 7:32 am

        Nancy, Yes you do.

        Reply
    12. Alesha Russo says

      September 24, 2018 at 4:15 pm

      5 stars
      I made this last night and WOW! We all loved it. All four kiddos and even my picky eater. Thank you so much. I'm looking forward to my left overs tonight 🙂

      Reply
      • Stacey says

        September 25, 2018 at 4:23 pm

        Thank you, Alesha for trying the recipe. So glad your kids enjoyed it too. It makes excellent leftovers.

        Reply
    13. DrBody says

      September 11, 2018 at 3:29 am

      5 stars
      one of my favorite recipe in keto diet thanks for sharing

      Reply
      • Stacey says

        September 12, 2018 at 8:00 am

        Thank you so much for your kind words, DrBody

        Reply
    14. Jessica says

      August 19, 2018 at 1:45 pm

      5 stars
      What if I want to cook it on the stove? Can it be done and if so how?

      Reply
      • Stacey says

        October 29, 2018 at 9:51 am

        I will have to try it on the stove top and get back to you 🙂

        Reply
        • Molly says

          December 16, 2019 at 1:30 pm

          Hi. Do you have a link for the stove top directions?

          Reply
          • Stacey says

            December 18, 2019 at 8:42 am

            Molly, I think you could make this on the stovetop as long as you add the cream and cheeses very last so they don't scorch.

            Reply
    15. Amber says

      August 16, 2018 at 5:47 pm

      5 stars
      Could you make this using chicken thighs that are frozen? That is one thing I love about my instapot is that you can cook meat from frozen, but wondering how the recipe would do.

      Thank you

      Reply
      • Stacey says

        August 19, 2018 at 12:43 pm

        Yes, you can use frozen chicken, just add a little more time to cooking time.

        Reply
    16. Mandy says

      July 25, 2018 at 9:42 pm

      I've made this twice now, we can't get enough of it! It's so delicious and so easy! I am wondering if it will maintain flavor if Frozen. I know soup with dairy can become grainy if Frozen, but I'm hoping it wouldn't be too bad. Any thoughts or suggestions? I doubled it, forgetting that we're going out of town and probably can't use it up in a short time.

      Reply
      • Stacey says

        July 26, 2018 at 9:50 am

        I am so thrilled you're enjoying the recipe, Mandy! I think that reheating the cream in the soup from frozen will make it grainy. It is probably okay in the fridge for a few days.

        Reply
        • Karen Buck says

          September 24, 2019 at 5:01 am

          I made a quadruple batch and froze it in individual containers. We ate it all last winter for lunches. It was great! I’m making it again now for this winter

          Reply
          • Stacey says

            September 24, 2019 at 8:16 am

            Thank you so much, Karen, Freezing it is a great idea! You're so organized, I love it!

            Reply
    17. Sandi Jo says

      May 29, 2018 at 10:07 am

      Thank you for this great recipe! I don't happen to have chicken thighs on hand. Would it work with boneless, skinless chicken breasts?

      Reply
      • Stacey says

        May 29, 2018 at 9:08 pm

        Yes, it works with chicken breasts too.

        Reply
    18. Maria says

      May 28, 2018 at 1:24 pm

      5 stars
      Stacey, I want to thank you for sharing your recipe. I made this today for the first time as a food prep for the week. It was absolutely delicious! The entire pot finished and my family asked if I would make another one. Thank you!

      Reply
      • Stacey says

        May 29, 2018 at 8:48 am

        Maria, thank you so much for making the recipe and sharing your kind words!

        Reply
    19. Cristina Curp says

      May 21, 2018 at 10:19 am

      5 stars
      I'm pretty sure my husband would be ecstatic if I made this for him! MMMMM He loves QUESO!

      Reply
      • Stacey says

        May 21, 2018 at 12:53 pm

        Thank you, Cristina. I love queso too!

        Reply
      • Heather says

        October 16, 2019 at 3:18 pm

        4 stars
        I made this. Most of us thought it was really great. I liked it less after adding the cilantro and queso. Which I thought was weird because I like both of those. But it took away from the initial flavor. I added a big splash of cream (extra fat)
        and a sprinkle of xanthan gum because I wanted a thicker consistency and it worked out well. It was also very easy and relatively fast to make. I amped up the fat with sour cream and diced avocado and it was a nice addition. I put frozen corn in the bowl of my non keto kids for veggies and to help cool it down. I will most likely make this again.

        Reply
    20. Melissa @Real Nutritious Living says

      May 16, 2018 at 7:33 pm

      I just died and went to heaven Stacey! YUM!

      Reply
      • Stacey says

        May 17, 2018 at 9:17 am

        Awe, Thank you so much, Melissa 🙂

        Reply
    21. Katja says

      May 16, 2018 at 9:29 am

      5 stars
      YUM! This is totally my kind of soup. Drooling.

      Reply
      • Stacey says

        May 17, 2018 at 9:14 am

        Thank you, Katja 🙂

        Reply
    22. tina says

      May 16, 2018 at 7:10 am

      Yummmm this soup looks delicious! Love that it's also low carb.

      Reply
      • Stacey says

        May 17, 2018 at 9:14 am

        Thank you, Tina 🙂

        Reply
    23. Jamie says

      May 15, 2018 at 10:27 pm

      5 stars
      We loved it!

      Reply
      • Stacey says

        May 17, 2018 at 9:13 am

        Thank you, Jamie, for your kind words! We love it too 🙂

        Reply
    24. Jean says

      May 14, 2018 at 3:49 pm

      5 stars
      What a genius idea! This looks so comforting and delicious. Love how creamy it is.

      Reply
      • Stacey says

        May 15, 2018 at 8:39 am

        Thank you, Jean, it is very creamy & cheesy.

        Reply
    25. Tessa the Domestic Diva says

      May 14, 2018 at 8:05 am

      5 stars
      I do something similar for q taco filling...what a super idea to turn it into a soup!! Yes please!!!

      Reply
      • Stacey says

        May 15, 2018 at 8:38 am

        Thank you!

        Reply
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