Instant Pot Chicken Taco Soup is a perfect quick and easy meal for cooler temperatures. The ingredients are simple, but the soup holds a lot of flavours.

The best part is this soup only cooks for one minute in the Instant Pot.

Yes, you read that right – 1 minute!!!

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Instant Pot Chicken Taco Soup

You will likely have most of the ingredients you need to make this chicken taco soup in your pantry and refrigerator already. The soup holds all the wonderful flavor of tacos without the carbs.

I made this soup using chicken breast cut into bite-sized pieces and chicken stock. This allowed me to cook the soup for a short amount of time.

However, the wonderful thing about this soup is it is versatile. You can use chicken breast, bone-in chicken, or a whole chicken if you choose. You will simply need to increase the cooking time to ensure the chicken is cooked through.


High-carb vegetables such as corn are typically used in taco flavored soups to give the soup more volume and a splash of color.

For this recipe, we used yellow bell pepper in place of corn. The bell pepper gives the soup much-needed volume while keeping the carb count low.

In for keto chicken taco soup

First, sauté the chicken, onions, garlic, and bell peppers.

Sautéing the chicken for a few minutes will ensure that the chicken doesn’t cook together in a clump while under pressure.


I like to add chili powder, cumin, and tomato paste to the Instant Pot while the chicken is sautéing. This allows the chicken and vegetables to retain much of the flavor instead of simply flavoring the broth.

Alternatively, you can use your own homemade keto taco seasoning rather than individual spices.

Next, all that is left to do is add chicken stock and tomatoes to the Instant Pot.

For simplicity, I used canned/tinned diced tomatoes. If you would like to use fresh tomatoes you can easily substitute the canned tomatoes for 3-4 fresh diced tomatoes. Just remember to dice them as finely as you can.

To cook, lock the lid onto the pressure valve and turn the pressure valve so that it is in a sealing position. Cook the soup for one minute using the manual function.

When the soup is done allow the pressure to release naturally on its own to ensure the soup doesn’t spit out of the pressure valve.

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Finally, before you serve the soup you may want to skim any impurities from the chicken off the top.

The number of impurities on the top will depend on the quality of your chicken. Be sure to taste the soup and add salt to fit your taste.

Top the soup with delicious toppings such as sour cream, avocado, jalapenos, and cilantro/coriander. The flavor from the toppings really rounds out the soup and is perfect for fulfilling those taco cravings without the carbs.

More keto recipes

Instant Pot Chicken Taco Soup Recipe

Wow! Low-Carb Instant Pot Chicken Taco Soup! What a great healthy family meal. Gluten-free, easy, healthy and super quick.
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Course: Dinner
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Instant Pot Chicken Taco Soup
Prep Time: 5 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 6 minutes
Servings: 4
Calories: 313kcal
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  • Instant Pot


  • 900 g chicken breasts cut into bite sized pieces
  • 1/2 onion diced
  • 2 cloves garlic minced minced
  • 400 g tinned/canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1000 ml chicken stock or broth
  • 2 yellow capsicum/bell pepper diced
  • 1 tbsp ground cumin
  • 1 tbsp chilli powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red peppers


  • Turn the Instant Pot to saute mode.
  • When the Instant Pot is hot, saute the chicken, onions, bell peppers, and garlic together in the Instant Pot. Add the chilli powder, cumin, salt, pepper, and crushed red peppers.
  • Mix in the tomato paste so that the chicken and veggies are covered while it sautés. Sauté for 1-2 minutes.
  • Turn off the Instant Pot and add the chicken stock and can/tin of diced tomatoes. Stir the soup to ensure there is no tomato paste stuck to the bottom of the Instant Pot. 
  • Close the lid and turn the pressure valve to the sealing position. Cook the soup on high pressure using the “pressure cook” or “manual” setting for 1 minute. Let the pressure release on its own naturally. This will take 10-15 minutes. If you are in rush you can release the pressure doing a controlled quick release.
  • Turn the Instant Pot off and remove the lid. Skim the top of the soup with a ladle to remove any impurities floating on the top.
  • Serve the soup still hot, topped with sour cream, avocados, jalapenos, and cilantro/coriander.



The majority of the carbs come from the diced tomato, onion and peppers.
To reduce the carbs further, you may reduce these vegetables, but this may also reduce the flavours so add extra spices.


Serving: 1servingCalories: 313kcalCarbohydrates: 9gProtein: 50gFat: 6gFiber: 1gSugar: 3gVitamin A: 365IUVitamin C: 141.1mgIron: 2.7mg

More keto Mexican Recipes

Mexican food is so easy to replicate and make keto as long as you avoid the flour tortillas and corn-based side dishes.

You will soon learn how to survive fast food and find copycat recipes so you can stay on track with your keto diet.

Keto stuffed zucchini taco boats, my 3-ingredients tortillas, and FAST taco salad with cheesy tortilla strips are three of the top recipes. Quick and easy steak fajitas is another family favorite keto recipe.

More low-carb keto Instant Pot recipes

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Recipe Rating


  1. I love this recipe! Just one question: what can you substitute the bell peppers with? Im not a fan of them-AT ALL! Thank you kindly?

    1. Hmm, tricky as this is what give the taco soup the Mexican flavours without the high-carb sweetcorn. Is there another pepper you prefer? You could use extra diced tomatoes or cherry tomatoes?

      1. 5 stars
        I don’t have a pressure cooker, can I cook this in an oven?

        1. 5 stars
          You can cook this in the oven or the stove top too. Cooking time will vary considerably.

  2. This is the second time making this. It’s very good. I didn’t have any peppers, so I decided to add big chunks of zucchini and halved baby bella mushrooms. I also added some cream cheese when it was done to make it creamy. Topped with avocado and cheese. So look good.

    1. Juli, I am so glad you loved this recipe. It packs a mean flavoursome punch doesn’t it, and so quick and tasty – just without the carbs! I love your idea of adding the zucchini and mushrooms – yummo!

  3. This was good. A bit too spicy for me. I will drop he red pepper flakes and do 1 TBSP of cumin and chili powder each.

    Mine made 5, two-cup servings. I also used chicken thighs rather than breast as they stay moister when cooking.

    My learning is: put the recipe in carb manager first. In my app, this came out as 10 net carbs.

    1. Please be aware of carb counting apps, they often have many “user added” entries which are inaccurate and depending on which country the user lives, they may be entering net or whole carbs. I use the USDA values which are accurate. But as always, it’s great to see readers calculating your own values with the brand or type of ingredient you used in your kitchen.

  4. Thanks for the recipe. Does the nutrition facts in the chart include the added avocado and sour cream? If so how much can be added to each serve? Thanks

    1. Hi Celine, the nutritional facts do not include garnishes. Hope that helps.

  5. 5 stars
    Turned out yummy. Thanks!