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    Home » Recipes » Low-Carb Keto Mexican Recipes

    Quick Easy Instant Pot Chicken Taco Soup (1-Minute Recipe)

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    1-minute Low-Carb Instant Pot Chicken Taco Soup served in a white bowl
    Chicken taco soup ingredients in the Instant Pot bowl
    Low-Carb Instant Pot Chicken Taco Soup served in a white bowl and green napkin
    Wow! Instant Pot Chicken Taco Soup! What a great family meal. #ditchthecarbs #lowcarb #keto #glutenfree #sugarfree #healthy
    Low-Carb Instant Pot Chicken Taco Soup served in a white bowl and green napkin
    Instant pot chicken taco soup with colourful vegetables
    Instant Pot with 1 minute on the clock timer
    Instant Pot chicken soup with chicken stock being poured from a jug
    Instant Pot chicken taco soup ingredients
    Chicken taco soup being served with a blue ladle
    Wow! Instant Pot Chicken Taco Soup! What a great family meal. #ditchthecarbs #lowcarb #keto #glutenfree #sugarfree #healthy
    Low-carb Instant Pot chicken taco soup served in a white bowl and green napkin
    Low-carb Instant Pot chicken taco soup served in a white bowl and green napkin

    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!!!

    Low-Carb Instant Pot Chicken Taco Soup served in a white bowl and green napkin
    Jump to:
    • Instant Pot Chicken Taco Soup
    • Ingredients
    • Instructions
    • Serving
    • More keto recipes
    • 📖 Recipe
    • More keto Mexican Recipes
    • 💬 Comments

    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.

    Low-Carb Instant Pot Chicken Taco Soup served in a white bowl and green napkin

    Ingredients

    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.

    ingredients for keto chicken taco soup
    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.

    Instant Pot chicken taco soup ingredients
    Saute chicken and vegetables.
    Instant Pot chicken soup with chicken stock being poured from a jug
    Add stock and tomatoes.
    Instant Pot with 1 minute on the clock timer
    Cook for one minute. Let pressure release naturally.
    Chicken taco soup being served with a blue ladle
    Ready to serve!

    Instructions

    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.

    Low-carb Instant Pot chicken taco soup served in a white bowl and green napkin

    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.

    Serving

    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.

    Low-Carb Instant Pot Chicken Taco Soup served in a white bowl and green napkin

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    📖 Recipe

    1-minute Low-Carb Instant Pot Chicken Taco Soup served in a white bowl

    Please rate this recipe.

    4.4 from 20 votes

    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.
    Servings: 4
    NET carbs: 8g
    Author: Libby Jenkinson
    Prep Time 5 minutes
    Cook Time 1 minute
    Pressure Release 10 minutes
    Total Time 6 minutes
    Category: Dinner
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
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    Recipe Video

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    Ingredients

    • 900 g (2 lb) chicken breasts cut into bite sized pieces
    • ½ (0.5 ) onion diced
    • 2 cloves garlic minced minced
    • 400 g (14 oz) tinned/canned chopped tomatoes
    • 1 tablespoon tomato paste
    • 1000 ml (4 cups) chicken stock or broth
    • 2 yellow capsicum/bell pepper diced
    • 1 tablespoon ground cumin
    • 1 tablespoon chilli powder
    • 1 teaspoon salt
    • ½ teaspoon (0.5 teaspoon) black pepper
    • ½ teaspoon (0.5 teaspoon) crushed red peppers

    Equipment

    • Instant Pot

    Instructions

    • 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.
    © Copyright Ditch The Carbs

    Notes

    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.

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Instant Pot Chicken Taco Soup Recipe
    Serving Size
     
    1 serving
    Amount per Serving
    NET carbs
     
    8
    g
    Total Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    50
    g
    100
    %
    Fat
     
    6
    g
    9
    %
    Vitamin A
     
    365
    IU
    7
    %
    Vitamin C
     
    141.1
    mg
    171
    %
    Iron
     
    2.7
    mg
    15
    %
    % Daily Value*
    -
    Calories
    313
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    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.

    • cooked zucchini taco boats on baking parchment and served with salsa and cheese
      Stuffed zucchini taco boats
    • Cooked keto tortillas in a tortilla warmer with one folded in half.
      Libby's keto tortillas
    • Low-carb taco salad taken from above to show the salad with all the toppings.
      Fast taco salad

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    1. Phyllis

      January 02, 2021 at 2:16 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        January 04, 2021 at 3:39 pm

        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.

        Reply
    2. Juli

      December 10, 2018 at 12:42 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        December 11, 2018 at 1:19 pm

        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!

        Reply
    3. Melissa

      November 09, 2018 at 2:52 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        November 12, 2018 at 9:49 am

        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?

        Reply
        • Valerie

          July 13, 2022 at 3:51 pm

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

          Reply
          • Libby Jenkinson

            July 14, 2022 at 3:50 pm

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

            Reply

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