INSTANT POT SALSA CHICKEN SOUP

A comforting and creamy Instant Pot soup with shredded chicken, salsa, and Mexican flavors. Low carb, keto, and gluten free.

INGREDIENTS

• 1 lb boneless skinless chicken breasts
• 3 cups low sodium chicken broth
• 8 oz wt. cream cheese (this is 1 standard brick)
• 1 1/2 cups mild salsa
• 4 tsp taco seasoning mix (or <3 teaspoons for milder version)

For topping:

• 1/2 cup shredded cheddar cheese
• 1 avocado, thinly sliced or diced
• 2 tbsp chopped cilantro or parsley

INSTRUCTIONS

• Cut the cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
• Add chicken broth, salsa, and taco seasoning mix to the pressure cooker pot. Stir together until well-mixed.
• Add chicken breasts to the pot, submerging them in the liquid.
• Secure and seal the lid. Cook for 25 minutes at high pressure, followed by a manual pressure release.
• Uncover and transfer only the chicken breasts to a plate.
• In a heatproof bowl or measuring glass, add softened cream cheese and 1 cup of hot liquid from the pressure cooker pot. Whisk for a few minutes until smooth. Pour the cream cheese mixture into the pot and stir it in.
• Turn on the saute mode for medium heat. While waiting for the liquid to come to a boil, use 2 forks to finely shred the chicken and return them to the pot.
• Let the soup boil for a few minutes, stirring frequently. Turn off the saute mode.
• Serve in bowls and top with avocado, cheddar cheese, and cilantro.

FULL Intruction @Start