Instant Pot Pressure Cooker Chicken Jalapeno Popper Soup

Instant Pot Pressure Cooker Chicken Jalapeno Popper Soup with a jalapeno cream cheese garnish is creamy and slightly spicy. Perfect for keto low keto diets.

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!

In my new cookbook, This Old Gal’s Pressure Cooker Cookbook, I’ve included my famous Matzo Ball & Chicken Soup. It’s seriously delicious and no packaged up chicken bouillon or broth is added. My secret method makes my Chicken Soup incredible delicious.

As the hubs loves Jalapeno Poppers and I am crazy for soup, my idea for this Instant Pot Pressure Cooker Chicken Jalapeno Popper Soup recipe just came naturally one day, while I was figuring out what to make for dinner.

Pressure Cooker Chicken Jalapeno Popper Soup
Prep Time 15 mins
Cook Time 2 mins
Pressure Release 10 mins
Total Time 17 mins

Pressure Cooker Chicken Jalapeno Popper Soup with a creamy jalapeno cream cheese garnish is creamy and slightly spicy. Perfect for low carb and keto diets.

Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Cuban/Mexican, Keto, Latino, Low Carb, Mexican American
Keyword: Chicken Jalapeno Popper Soup, Instant Pot Jalapeno Popper Soup
Servings: 8 bowls
Calories: 498 kcal

Author: Jill(Thank You)
source: thisoldgal.com

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

Instructions

1. Remove stems and seeds from jalapeno peppers.  Slice four peppers and mince one jalapeno.  Set aside the minced jalapeno for the Jalapeno Cream Topper.
2. Select Sauté or Browning on pressure cooker and allow to fully heat.
3. 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.
4. Add 1 teaspoon Sambal Oelek, salt, cumin, black pepper, paprika and oregano and sauté for 2 minutes.
5. Add sliced jalapeno peppers, garlic and combine with onions.  Turn off pressure cooker.
6. nexs Instant Pot Pressure Cooker Chicken Jalapeno Popper Soup for full instructions

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