Instant Pot Mexican Chicken Fajita Soup


Step 1 Place the butter in the Instant Pot and turn it to Sauté. Once hot add in the onion, pepper, garlic, and taco seasoning. Sauté until fragrant and slightly softened, about 3 minutes.

Step 2Add the chicken, canned tomatoes and broth to the pot, cover and turn to sealing. Set the Instant Pot to Manual high for 13 minutes.

Step 3After 13 minutes, manually release the pressure. Remove the chicken and shred, add the cream cheese and heavy cream to the soup and stir until creamy.

Step 4Add the chicken back in then divide between 4 bowls, top with desired toppings and serve.

Step 5Store in an airtight container in the refrigerator for up to 4 days.