Instant Pot Chicken Jalapeno Popper Soup (Pressure Cooker)

Imagine if a Jalapeno Popper and a bowl of Chicken Soup married and produced an offspring who follows a low carb or keto diet. The result is a very flavorful and filling thick bowl of soup.

Also imagine, if you could get this most delicious soup on the table in under 30 minutes, using an Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker!

Pressure Cooker Chicken Jalapeno Popper Soup
Course: Appetizer, Dinner, Lunch, Main CourseCuisine: Cuban/Mexican, Keto, Latino, Low Carb, Mexican AmericanKeyword: Chicken Jalapeno Popper Soup, Instant Pot Jalapeno Popper Soup Prep Time: 15 minutesCook Time: 2 minutesPressure Release: 10 minutesTotal Time: 17 minutes Servings: 8 bowls Calories: 498kcal

Ingredients

Soup Ingredients (Ing to Jalapeno Cream included in totals)
1.5 pounds Chicken Breasts (2 breasts) cut into chunks
4 ounces Salted Butter
4 ounces Yellow Onion diced
2 teaspoons Sambal Oelek Ground Chili Paste divided*
1 teaspoon Ground Cumin
2 teaspoons Sea Salt
1 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Dried Oregano
1/4 teaspoon Paprika
5 large Jalapeno Peppers divided*
2 cloves Fresh Garlic minced
1 cup Heavy Cream** divided*
2 cups Chicken Broth
6 ounces Cream Cheese divided*
1 cup Extra Sharp Cheddar Cheese shredded (save a TLB for topping)
1 cup Oaxaca or Monterey Jack Cheese shredded (save a TLB for topping)
* Jalapeno Cream Topper (below ingredients are taken from amounts above)
3 Tablespoons Cream Cheese
1/4 cup Heavy Cream
1 large Jalapeno Pepper cleaned/minced
1 teaspoon Sambal Oelek Ground Chili Paste
US Customary - Metric

Instructions

Remove stems and seeds from jalapeno peppers.  Slice four peppers and mince one jalapeno.  Set aside the minced jalapeno for the Jalapeno Cream Topper.
Select Sauté or Browning on pressure cooker and allow to fully heat.
Remove fat from chicken and add to hot cooking pot and allow to render for 30 seconds to make schmatlz.  Add butter and onions and sauté for 1 minute.
Add 1 teaspoon Sambal Oelek, salt, cumin, black pepper, paprika and oregano and sauté for 2 minutes.
Add sliced jalapeno peppers, garlic and combine with onions.  Turn off pressure cooker.
Add chicken pieces and pour in 3/4 cup heavy cream and chicken broth.
Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and pull out chicken. Shred chicken.  Let pot stay on "Keep Warm."  To cooking pot, stir in 3 ounces cream cheese, cheddar cheese and Oaxaca cheese.  When cheese has melted, mix in shredded chicken.
Jalapeno Cream Topper - While soup is cooking, whisk together Jalapeno Cream Topper ingredients.  (Remember, the amounts used for this topper are taken from the total measurements to the recipe, not in addition.)
Serve each bowl of soup with a big dollop of jalapeno cream and sprinkling of shredded cheese.  Alternatively and to make things easier, all the Jalapeno Cream Topper ingredients can be added directly to the pot of soup and mixed in right before serving.

Notes

If substituting a half & half or milk for heavy cream, make sure to add it after pressure release and not at the same time as the broth. Otherwise, your soup will curdle.
To stretch the recipe, add another half cup of broth and increase seasonings to:
Sambal Oelek - 1.5 teaspoons
Cumin 1.25 teaspoons
Oregano - 1/2 teaspoon
Paprika 1/2 teaspoon
Garlic 3 cloves

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