Instant Pot Mexican Chicken Soup Weekly Keto Recipes

Set the Instant Pot to Saute mode. Once hot, add oil.

Add minced garlic and chopped onion to the pot. Saute until onion has softened and is aromatic.

Add cumin powder, chipotle chili powder, oregano, and paprika. Saute for 30 seconds.

Stir in roasted tomatoes and chicken stock. Scrape the bottom of the pot to release any stuck brown bits. Add salt.

Add chicken breast to the pot. Cover the lid and cook on Manual/High-Pressure mode for 8 minutes.

Let the pressure release naturally for 10 minutes, followed by manually releasing the rest of the pressure.

Carefully remove chicken breast to a plate and shred using forks.

To the pot, add chopped bell pepper, softened cream cheese, cheddar cheese, and half & half. Stir well until all the cheese has melted.

Add back the shredded chicken to the pot and stir well.

While serving, garnish with fresh cilantro leaves.

Equipment Needed

Dietary

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