This Instant Pot Chicken Fajita Soup Recipe is such an a simple one pot dinner and the best Instant Pot Soup recipe for busy families!
I love using technology in the kitchen to make my life easier - especially since I have returned to working in Corporate America and have to actually plan meals ahead of time!
Since it makes 4 servings, I can have leftovers for lunch AND dinner the next day. If you have a larger family, just double the recipe and you are good to go!
Why We Love this Instant Pot Chicken Fajita Soup Recipe
If you are making this delicious soup during a busy week, just know that it takes about 10 minutes to prepare the soup and about 20 minutes for it to cook in your Instant Pot or Ninja Foodi!
It is just SO EASY to make and such a filling meal!
This Instant Pot Chicken Fajita Soup Recipe was inspired by our Air Fryer Chicken Fajitas Recipe. If you love fajitas, you might also want to check out our Chicken Fajita Flatbread Pizza!
Are You LOOKING FOR OTHER QUICK & EASY INSTANT POT RECIPES TO SERVE LIKE THIS Instant Pot Soup Recipe?
Check out these delicious recipes that I have shared over the years, like our Instant Pot Pork Carnitas Recipe. These are just perfect for those nights when you really aren’t in the mood for cooking but don’t want to reduce yourself to ordering pizza or UberEats.
I think you will love them all, especially our Slow Cooker Potato Soup Recipe! Of course, this is just a small selection of my Instant Pot and Slow Cooker recipes, but we have LOTS and lots of recipes on the blog that are perfect.
- Crockpot Chicken and Rice Soup
- Stuffed Pepper Soup Instant Pot
- Instant Pot Chicken Drumsticks
- Spaghetti Chicken Crockpot
How to Make this Instant Pot Chicken Fajita Soup Recipe
Ingredients needed to make this Instant Pot Chicken Fajita Soup Recipe
- 2 Tablespoon olive oil
- 2 lbs. boneless, skinless chicken breasts, cut into bite sized pieces
- ½ medium white onion, chopped
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 Tablespoon minced garlic
- 2 tablespoon fajita seasoning
- 5 cups chicken broth
- 1 28 oz can diced tomatoes, do not drain
- 1 can (4 oz) chopped green chilies
- 8 oz cream cheese, softened, cubed
- 2 cups shredded cheddar cheese
- ¾ cup heavy whipping cream
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Instructions for making this Instant Pot Chicken Fajita Soup Recipe
1. Press sauté on your Instant Pot. Add in your olive oil. Allow the oil to heat up.
2. Add to your hot oil your chicken, and onion. Sauté for about 5 minutes until the chicken is browned, and the onions become translucent.
3. Still on sauté mode, add in your peppers. Mix and sauté for about 2 minutes – just allowing them to soften.
4. Press “cancel” on your Instant Pot. Add in your garlic, fajita seasoning, and broth. Mix and scrape the bottom of your Instant Pot. You want to make sure there isn’t a remnant of the chicken nor the veggies left on the bottom as you will receive a “Burn” notice.
5. Add in the tomatoes, and chiles. Stir.
6. Turn your Instant Pot onto High Pressure for 15 minutes. Make sure your sealing valve is closed and pushed away from you.
7. Once your Instant Pot is done cooking, manually release by bringing the sealing valve toward you.
8. Open the Instant Pot by removing the lid. Add in your cream cheese, cheddar cheese, and cream. Mix well until all of your cheese’s have melted.
9. Transfer to your soup bowl and top with any toppings you like! You can keep it as is for a low carb option or add tortilla chips/strips!
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To print this Instant Pot Chicken Fajita Soup Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Instant Pot Chicken Fajita Soup
Ingredients
- 2 Tablespoon olive oil
- 2 lbs boneless, skinless chicken breasts cut into bite sized pieces
- ½ medium white onion chopped
- 1 medium green pepper diced
- 1 medium red pepper diced
- 1 tablespoon minced garlic
- 2 tablespoon tbsp fajita seasoning
- 5 cups chicken broth
- 1 28 oz can diced tomatoes do not drain
- 1 4 oz can of chopped green chilies
- 8 oz cream cheese softened, cubed
- 2 cups shredded cheddar cheese
- ¾ cup heavy whipping cream
Instructions
- Press sauté on your Instant Pot. Add in your olive oil. Allow the oil to heat up.
- Add to your hot oil your chicken, and onion. Sauté for about 5 minutes until the chicken is browned, and the onions become translucent.
- Still on sauté mode, add in your peppers. Mix and sauté for about 2 minutes – just allowing them to soften.
- Press “cancel” on your Instant Pot. Add in your garlic, fajita seasoning, and broth. Mix and scrape the bottom of your Instant Pot. You want to make sure there isn’t a remnant of the chicken nor the veggies left on the bottom as you will receive a “Burn” notice.
- Add in the tomatoes, and chiles. Stir.
- Turn your Instant Pot onto High Pressure for 15 minutes. Make sure your sealing valve is closed and pushed away from you.
- Once your Instant Pot is done cooking, manually release by bringing the sealing valve toward you.
- Open the Instant Pot by removing the lid. Add in your cream cheese, cheddar cheese, and cream. Mix well until all of your cheese’s have melted.
- Transfer to your soup bowl and top with any toppings you like! You can keep it as is for a low carb option or add tortilla chips/strips!
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