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4.25 from 4 votes

Instant Pot Creamy Chicken Fajita Soup

Our most popular soup is this Instant Pot Creamy Chicken Fajita Soup and it's so easy! Dump in all the ingredients and watch it come together in less than 30 minutes.
Prep Time5 minutes
Cook Time18 minutes
Pressurize Time10 minutes
Total Time33 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Chicken instant pot recipe, Dump and go instant pot recipe, Easy Instant Pot Recipe, Family dinner recipe
Servings: 6
Calories: 430kcal
Author: Camille Beckstrand

Equipment

  • Instant Pot (or Pressure Cooker)

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 Tablespoons cilantro or 1/2 teaspoon dried cilantro
  • 1 cup water
  • 1 cup shredded sharp cheddar cheese
  • diced tomato optional topping
  • diced avocado optional topping
  • sour cream optional topping
  • crushed tortilla chips or tortilla strips optional topping

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

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.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 38g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 1530mg | Potassium: 982mg | Fiber: 7g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 4mg