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