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.
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 or which kind of salsa you choose to use. I used a medium heat organic red chunky salsa and it as 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.
Watch My Video Above ⇑⇑
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 tsp sea salt
- 1 tsp garlic powder
- ½ tsp ground chipotle powder
- ½ tsp ground black pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp dried parsley
- 1 (8-oz) package cream cheese, softened and cubed
- ½ cup Jack cheese
- ¼ cup queso fresco, crumbled, optional
- 2 tbsp chopped cilantro, optional
Recommended Products:
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 turn the steam release handle to the Sealing position.
- Select Pressure Cook (Manual) on High-Pressure setting 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 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).
- 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 tbsp crumbled queso fresco and 1 tsp 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 the chicken thighs 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.
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:
Order My New Book Below (available at Amazon, Barnes & Noble, Powell’s Books, Walmart & Target)
For Printable Recipe Card: Scroll Down
Printable Recipe Card Below:
- 1 lb boneless skinless chicken thighs
- 1 ⅓ cups red salsa
- 3 cups chicken broth
- ½ tsp sea salt
- 1 tsp garlic powder
- ½ tsp ground chipotle powder
- ½ tsp ground black pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp dried parsley
- 1 8-oz package cream cheese, softened and cubed
- ½ cup jack cheese
- ¼ cup queso fresco crumbled
- 2 tbsp chopped cilantro optional
- 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 tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.
- 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.
*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.
Recipes You May Also Enjoy:
-
- Easy Instant Pot Chile Verde
-
- Easy Mexican Chicken Bake
-
- Spaghetti Squash Taco Nests
-
- Easy Taco Chili Skillet
PIN IT
Would I be able to cut the recipe in half since I’m the only person in my house that eats meat?
Roxanne, Yes, I think that would work.
I’m trying this tonight! I only have breasts, does the cooking time change…?
I can’t wait, this looks amazing!
Thank you, Staci, I think the cook time would be the same.
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!
Thank you so much, Dalia, for trying the recipe and sharing your tips 🙂
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.
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.
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!
Nancy, Yes you do.
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 🙂
Thank you, Alesha for trying the recipe. So glad your kids enjoyed it too. It makes excellent leftovers.
one of my favorite recipe in keto diet thanks for sharing
Thank you so much for your kind words, DrBody
What if I want to cook it on the stove? Can it be done and if so how?
I will have to try it on the stove top and get back to you 🙂
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
Yes, you can use frozen chicken, just add a little more time to cooking time.
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.
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.
Thank you for this great recipe! I don’t happen to have chicken thighs on hand. Would it work with boneless, skinless chicken breasts?
Yes, it works with chicken breasts too.
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!
Maria, thank you so much for making the recipe and sharing your kind words!
I’m pretty sure my husband would be ecstatic if I made this for him! MMMMM He loves QUESO!
Thank you, Cristina. I love queso too!
I just died and went to heaven Stacey! YUM!
Awe, Thank you so much, Melissa 🙂
YUM! This is totally my kind of soup. Drooling.
Thank you, Katja 🙂
Yummmm this soup looks delicious! Love that it’s also low carb.
Thank you, Tina 🙂
We loved it!
Thank you, Jamie, for your kind words! We love it too 🙂
What a genius idea! This looks so comforting and delicious. Love how creamy it is.
Thank you, Jean, it is very creamy & cheesy.
I do something similar for q taco filling…what a super idea to turn it into a soup!! Yes please!!!
Thank you!