Instant Pot Creamy Mexican Chicken Soup


I know how much you all have been loving my Instant Pot renditions of some of the fan favorite recipes from my cookbooks, so I'm back with another one for you!

See some of my other Instant Pot recipes here!

The Mexican Chicken Chowder is one of the most popular soups from my first cookbook, Against all Grain, so I converted the recipe to the Instant Pot for you to make it even easer. This creamy soup is free of dairy and wheat, but tastes like it has cheese or cream in it! Pick a salsa that works for your level of spice tolerance. You can make this super mild for kids or kick it up with a hot salsa.

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Instant Pot Creamy Mexican Chicken Soup




  • 2 pounds boneless skinless chicken thighs, frozen or fresh
  • 2 cups Roasted-Tomatillo Salsa
  • 4 cups Chicken Bone Broth, frozen or fresh
  • 3 cups peeled and cubed sweet potatoes
  • 1 1/2 cups peeled and sliced carrots
  • 2 teaspoons fresh lime juice
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon sea salt
  • 2 cups chopped spinach
  • Garnish: chopped cilantro and diced avocado


  1. Place (frozen) bone broth in Instant Pot and hit the sauté button. This helps it come to pressure a little faster. Add the carrots, garlic, sweet potatoes, salsa, chicken and lime juice in pot.
  2. Secure the lid and put on soup/ broth option for 35 mins. For other machines, select High pressure for 35 minutes. Release the pressure and open the lid.
  3. Remove the chicken from the pot, and using 2 forks, shred the meat.
  4. Scoop all but 1/2 cup of the veggies into a blender and blend on high speed until pureed, about 15 seconds and then incorporate back into the soup.
  5. Add the chicken and baby spinach back into the pot and stir to wilt the spinach.
  6. Serve hot with avocado and cilantro on top.

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