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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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.
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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
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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*
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- 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.
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Roxanne says
10 March, 2019 at 9:52 amWould I be able to cut the recipe in half since I’m the only person in my house that eats meat?
Stacey says
10 March, 2019 at 11:25 amRoxanne, Yes, I think that would work.
Staci says
21 January, 2019 at 2:46 pmI’m trying this tonight! I only have breasts, does the cooking time change…?
I can’t wait, this looks amazing!
Stacey says
23 January, 2019 at 1:14 pmThank you, Staci, I think the cook time would be the same.
Dalia says
12 January, 2019 at 8:19 amJust 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!
Stacey says
12 January, 2019 at 12:18 pmThank you so much, Dalia, for trying the recipe and sharing your tips 🙂
Patrice L Ash says
14 October, 2018 at 5:40 pmWas 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.
Stacey says
15 October, 2018 at 8:01 amHi 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.
Nancy Boatright says
3 October, 2018 at 9:14 pmIf 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!
Stacey says
4 October, 2018 at 7:32 amNancy, Yes you do.
Alesha Russo says
24 September, 2018 at 4:15 pmI 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 🙂
Stacey says
25 September, 2018 at 4:23 pmThank you, Alesha for trying the recipe. So glad your kids enjoyed it too. It makes excellent leftovers.
DrBody says
11 September, 2018 at 3:29 amone of my favorite recipe in keto diet thanks for sharing
Stacey says
12 September, 2018 at 8:00 amThank you so much for your kind words, DrBody
Jessica says
19 August, 2018 at 1:45 pmWhat if I want to cook it on the stove? Can it be done and if so how?
Stacey says
29 October, 2018 at 9:51 amI will have to try it on the stove top and get back to you 🙂
Amber says
16 August, 2018 at 5:47 pmCould 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
Stacey says
19 August, 2018 at 12:43 pmYes, you can use frozen chicken, just add a little more time to cooking time.
Mandy says
25 July, 2018 at 9:42 pmI’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.
Stacey says
26 July, 2018 at 9:50 amI 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.
Sandi Jo says
29 May, 2018 at 10:07 amThank you for this great recipe! I don’t happen to have chicken thighs on hand. Would it work with boneless, skinless chicken breasts?
Stacey says
29 May, 2018 at 9:08 pmYes, it works with chicken breasts too.
Maria says
28 May, 2018 at 1:24 pmStacey, 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!
Stacey says
29 May, 2018 at 8:48 amMaria, thank you so much for making the recipe and sharing your kind words!
Cristina Curp says
21 May, 2018 at 10:19 amI’m pretty sure my husband would be ecstatic if I made this for him! MMMMM He loves QUESO!
Stacey says
21 May, 2018 at 12:53 pmThank you, Cristina. I love queso too!
Melissa @Real Nutritious Living says
16 May, 2018 at 7:33 pmI just died and went to heaven Stacey! YUM!
Stacey says
17 May, 2018 at 9:17 amAwe, Thank you so much, Melissa 🙂
Katja says
16 May, 2018 at 9:29 amYUM! This is totally my kind of soup. Drooling.
Stacey says
17 May, 2018 at 9:14 amThank you, Katja 🙂
tina says
16 May, 2018 at 7:10 amYummmm this soup looks delicious! Love that it’s also low carb.
Stacey says
17 May, 2018 at 9:14 amThank you, Tina 🙂
Jamie says
15 May, 2018 at 10:27 pmWe loved it!
Stacey says
17 May, 2018 at 9:13 amThank you, Jamie, for your kind words! We love it too 🙂
Jean says
14 May, 2018 at 3:49 pmWhat a genius idea! This looks so comforting and delicious. Love how creamy it is.
Stacey says
15 May, 2018 at 8:39 amThank you, Jean, it is very creamy & cheesy.
Tessa the Domestic Diva says
14 May, 2018 at 8:05 amI do something similar for q taco filling…what a super idea to turn it into a soup!! Yes please!!!
Stacey says
15 May, 2018 at 8:38 amThank you!