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.
Love soups? Try our Instant Pot Cream Cheese Chili, the Best Minestrone & Sausage Soup, and our amazing Slow Cooker Chicken Tortellini Tomato Soup.
Instant Pot Chicken Fajita Soup ingredients:
- Boneless chicken breasts
- Condensed cream of chicken soup
- Salsa
- Frozen corn
- Black beans
- Water
- Cumin
- Cilantro
- 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!
If you love this recipe, you’ll definitely want to try this Seven Can Chicken Tortilla Soup!
How to turn this into a freezer meal:
Place chicken, cream of chicken soup, salsa, corn, black beans, cumin, and cilantro in a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1 1/2 cups of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes.
Do a QUICK RELEASE of the pressure when the timer is done. Follow the remaining instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
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Need more Instant Pot recipes?
- Instant Pot White Chicken Chili
- Pressure Cooker Pork Chile Verde
- The Best Instant Pot Cheesy Chicken and Rice
- Instant Pot Chicken Caesar Sandwiches
- Instant Pot Creamy Chicken Soup
- Instant Pot Copycat Panera Broccoli Cheddar
- Instant Pot Dump and Go Chili
Instant Pot Creamy Chicken Fajita Soup
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cans condensed cream of chicken soup, (10.75 ounces each can)
- 1 cup salsa
- 2 cups frozen corn
- 15 ounces canned black beans, rinsed and drained
- 1 teaspoon cumin
- 2 Tablespoon cilantro, or 1/2 teaspoon dried cilantro
- 1 cup water
- 1 cup shredded sharp cheddar cheese
- diced tomato, optional topping
- avocado, optional topping
- sour cream, optional topping
- crushed tortilla chips or tortilla strips, optional topping
Equipment
Instructions
- 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.
- Stir in cheese and let the cheese melt until soup is creamy and smooth.
- Serve topped with your favorite toppings and more cheese if desired.
Notes
Nutrition
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Can you make this in a crock pot?
Yes, here is the slow cooker recipe link – https://www.sixsistersstuff.com/recipe/slow-cooker-creamy-chicken-fajita-soup/
My family loves this soup! I’ve made it in the slow cooker before and I was so excited to try the Instant Pot version!
My chicken did stick to the bottom a little. I know the slow cooker version says to spray the bottom before adding the chicken. Is that ok to do in the Instant Pot too?
Some people are sold on spraying their instant pot with non stick cooking spray. But if you have enough liquid in your pot while cooking, you should be fine. It’s a personal preference. But it shouldn’t hurt anything.
Super easy and sooooo good!! I used frozen chicken and got a burn notice ..so next time I will spray beforehand.. still came out PERFECT!!
Loved this! Extra easy to make, just dump and wait. I didn’t find the cream of chicken, so I used cream of onion and added a small carton of chicken stock. Delicious!!!!
I followed the directions and it burned to the bottom of my instant pot before even sealing. I switched it to my crackpot to finish cooking there. I think if maybe I had stirred in the water it could’ve prevented it perhaps… I don’t know.
So sorry you got the burn notice. That’s not fun. You could even add in 1/2 cup of water in the bottom.
Can you freeze it after making?
Yes, we always freezer leftovers for another meal.