Instant Pot Chicken Fajita Soup Recipe

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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! This Instant Pot Chicken Fajita Soup Recipe is such an amazingly simple dinner to make during the week!

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!

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Instant Pot Chicken Fajita Soup Recipe

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Chef's Note When Making 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!

I absolutely love using my Ninja Foodi – I have the combo that is a slow cooker, pressure cooker AND an air fryer, and it has really made meal planning so much easier for me, and I love the variety of recipes that can be made in an Instant Pot or Ninja Foodi, like this Instant Pot Recipe!

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 that 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. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! 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 for your summer celebrations – just type “slow cooker” or “instant pot” into the search bar on the right hand side of the screen and they will pop up for you!

How to Make this Instant Pot Chicken Fajita Soup Recipe

Ingredients needed to make this 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

Instructions for making this Instant Pot 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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I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Instant Pot Soup Recipe

Instant Pot Chicken Fajita Soup

Author Jenn

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 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

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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