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Low Carb Instant Pot Chicken Salsa Queso Soup

13 May, 2018 by Stacey 57 Comments

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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.

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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

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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.
4.80 from 24 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

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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  1. Tammy

    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

      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
  2. Julie Simpson

    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

      August 13, 2020 at 10:11 am

      Thanks, Julie, for the excellent tip 🙂

      Reply
  3. Claire

    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

      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

        June 27, 2020 at 5:00 pm

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

        Reply
        • Stacey

          June 27, 2020 at 6:11 pm

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

          Reply
    • Jackie

      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

        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
  4. Joe

    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

      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
  5. nancy Deichman

    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

      June 16, 2019 at 5:55 pm

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

      Reply
  6. Roxanne

    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

      March 10, 2019 at 11:25 am

      Roxanne, Yes, I think that would work.

      Reply
  7. Staci

    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

      January 23, 2019 at 1:14 pm

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

      Reply
  8. Dalia

    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

      January 12, 2019 at 12:18 pm

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

      Reply
  9. Patrice L Ash

    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

      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
  10. Nancy Boatright

    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

      October 04, 2018 at 7:32 am

      Nancy, Yes you do.

      Reply
  11. Alesha Russo

    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

      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
  12. DrBody

    September 11, 2018 at 3:29 am

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

    Reply
    • Stacey

      September 12, 2018 at 8:00 am

      Thank you so much for your kind words, DrBody

      Reply
  13. Jessica

    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

      October 29, 2018 at 9:51 am

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

      Reply
      • Molly

        December 16, 2019 at 1:30 pm

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

        Reply
        • Stacey

          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
  14. Amber

    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

      August 19, 2018 at 12:43 pm

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

      Reply
  15. Mandy

    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

      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

        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

          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
  16. Sandi Jo

    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

      May 29, 2018 at 9:08 pm

      Yes, it works with chicken breasts too.

      Reply
  17. Maria

    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

      May 29, 2018 at 8:48 am

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

      Reply
  18. Cristina Curp

    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

      May 21, 2018 at 12:53 pm

      Thank you, Cristina. I love queso too!

      Reply
    • Heather

      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
  19. Melissa @Real Nutritious Living

    May 16, 2018 at 7:33 pm

    I just died and went to heaven Stacey! YUM!

    Reply
    • Stacey

      May 17, 2018 at 9:17 am

      Awe, Thank you so much, Melissa 🙂

      Reply
  20. Katja

    May 16, 2018 at 9:29 am

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

    Reply
    • Stacey

      May 17, 2018 at 9:14 am

      Thank you, Katja 🙂

      Reply
  21. tina

    May 16, 2018 at 7:10 am

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

    Reply
    • Stacey

      May 17, 2018 at 9:14 am

      Thank you, Tina 🙂

      Reply
  22. Jamie

    May 15, 2018 at 10:27 pm

    5 stars
    We loved it!

    Reply
    • Stacey

      May 17, 2018 at 9:13 am

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

      Reply
  23. Jean

    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

      May 15, 2018 at 8:39 am

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

      Reply
  24. Tessa the Domestic Diva

    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

      May 15, 2018 at 8:38 am

      Thank you!

      Reply

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