Instant Pot Creamy Chicken Fajita Soup has been a fan favorite for years – and it’s one of those awesome “dump and go” recipes for a busy night.
I love that it gets dinner on the table in less than 30 minutes because of the Instant Pot.
Looking for the slow cooker version? Get it here – – – > Slow Cooker Creamy Chicken Fajita Soup.
Instant Pot Chicken Fajita Soup ingredients:
- Boneless chicken breasts
- Condensed cream of chicken soup
- Frozen corn
- Black beans
- Shredded cheddar cheese
If you prefer not to use the canned version of cream of chicken soup, why not try and make your own? Take a look at this homemade cream of chicken soup recipe!
How to make Creamy Chicken Fajita Soup in the Instant Pot:
Place chicken breasts in the bottom of the Instant Pot.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, cumin, and cilantro. Pour over chicken in Instant Pot.
Pour water on top of all ingredients, but don’t mix it in.
Place lid on top of Instant Pot and move valve to SEALING.
Press MANUAL button (or PRESSURE COOK button) and set timer for 18 minutes (if using frozen chicken breasts, set timer for 25 minutes).
Once the time is up, move the valve to VENTING and do a QUICK RELEASE of the pressure.
Remove the lid, then remove the chicken breasts from the Instant Pot. Place them on a cutting board and shred using 2 forks. Add chicken back into Instant Pot.
Add cheese, stir, and let the cheese melt until soup is creamy and smooth.
Serve topped with your favorite toppings and more cheese if desired.
Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!