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Low Carb Instant Pot Fajita Soup

This low carb Instant Pot fajita soup is full of spices, chicken and steak to make for a hearty meal with little fuss. Each serving has 6.1g net carbs!

Course Soup
Cuisine Mexican
Keyword instant pot
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 252 kcal
Author Denise


  • 1 tablespoon olive oil
  • 1 lbs chicken breast, thinly sliced or chopped
  • 12 oz strip steak, thinly sliced or chopped
  • 2 teaspoons Better than Bouillon chicken flavored
  • 6 cups water
  • 4 tablespoons tomato paste
  • 1/2 cup onion, diced
  • 1 cup green peppers, chopped
  • 8 mini sweet peppers, sliced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 teaspoon paprika
  • 2 cloves garlic, crushed
  • garnish with cilantro, jalapeños, sour cream, guacamole, what ever you want.


  1. Mix together all the spices except the raw garlic and set aside.

  2. Hit the saute button on the Instant Pot and adjust to high. Add the oil, steak, chicken and half of the spices. Mix well and brown the meat.

  3. When meat is just starting to brown, hit the cancel button. Add the chopped vegetables.

  4. Mix together the water (or broth), Better than Bouillon (if using), tomato paste and the rest of the spice mix. Pour over the vegetables and secure lid.

  5. Make sure the pressure release valve should be pushed back to lock. Hit the manual button for 10 minutes. 

  6. When the soup is done, add in the garlic and mix well. Let sit for a few minutes to cook the garlic. 

  7. Add soup to the bowl and garnish with cheddar cheese, sour cream, jalapeños, cilantro, guacamole, whatever you want.