Instant Pot Low-Carb Chicken Queso and Salsa Soup

Low Carb Instant Pot Chicken Salsa Queso Soup-

A creamy, flavorful low-carb Chicken Salsa Queso Soup made in the Instant Pot. This keto- and gluten-free recipe is simple to prepare and can also be adapted for a slow cooker. It yields a comforting, cheesy soup with tender shredded chicken and bright Mexican-inspired spices.

This recipe is versatile: use mild, medium, or hot salsa to control the heat, swap cheeses to suit your preference, and serve with crumbled queso fresco and fresh cilantro for a bright finish.

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I developed this low-carb Chicken Salsa Queso Soup while experimenting with the Instant Pot and using up pantry and fridge staples. The result is a rich, creamy soup that’s full of cheesy, tangy, and slightly smoky flavors. Pressure cooking keeps the chicken moist and makes it easy to shred, while the cheeses create a smooth, satisfying texture.

Choose your salsa to adjust spiciness: a mild salsa will yield a gentle warmth, medium gives a bit more kick, and hot turns this into a boldly spicy bowl. I used an organic medium red chunky salsa that gave the soup a pleasant heat without overpowering the other flavors.

Low Carb Instant Pot Chicken Salsa Queso Soup

Ingredients:

• 1 lb boneless skinless chicken thighs
• 1 ⅓ cups chunky red salsa (mild, medium, or hot)
• 3 cups chicken broth
• ½ teaspoon sea salt
• 1 teaspoon garlic powder
• ½ teaspoon ground chipotle powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon dried parsley
• 1 (8-oz) package cream cheese, softened and cubed
• ½ cup Jack cheese, shredded
• ¼ cup queso fresco, crumbled (optional)
• 2 tablespoons chopped cilantro (optional)

Instant Pot Directions:

1. Add the chicken broth, salsa, salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the Instant Pot inner pot. Stir to combine.
2. Place the chicken thighs into the pot. Secure the lid and set the steam release to Sealing.
3. Select Pressure Cook (Manual) on High and set the timer for 20 minutes.
4. When cooking finishes, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
5. Open the lid and remove the chicken with a slotted spoon. Shred the chicken on a cutting board using two forks, then return the shredded meat to the pot and stir into the soup.
6. Select Sauté mode and bring the soup to a low boil. Add the cream cheese cubes and stir continuously until mostly melted and incorporated. Small bits of cream cheese are fine.
7. Turn off the Instant Pot, stir in the Jack cheese until melted and smooth.
8. Ladle soup into bowls and top each serving with about ½ tablespoon crumbled queso fresco and 1 teaspoon chopped cilantro, if desired. Serve hot.

Slow Cooker Directions:

1. Place all ingredients except the queso fresco and cilantro into a 6-quart slow cooker. Cover and cook on low for 6 to 8 hours.
2. When cooking is complete, transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the broth and salsa.
3. Stir in the cream cheese and Jack cheese until the soup is smooth and the cheeses are melted. Serve in bowls topped with queso fresco and chopped cilantro, if using.

Notes on texture and substitutions: For a thinner soup, increase the chicken broth by ½ to 1 cup. For a thicker, creamier result, reduce the broth slightly or add more cream cheese. If you prefer a milder smoke, omit or reduce the chipotle powder. Use rotisserie chicken in a pinch—add the shredded meat near the end of cooking and heat through rather than pressure-cooking the already-cooked chicken.

Nutritional Data: Yield: 6 servings. Serving size: 1 cup. Per serving (estimated): Calories 317, Carbs 6 g, Net Carbs 6 g, Fiber 0 g, Fat 21 g, Saturated Fat 10 g, Protein 23 g, Sugars 3 g. *All nutritional values are estimates based on the ingredients used.

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