When tortilla soup meets jalapeno popper soup, you get this Easy Instant Pot Creamy Chicken Jalapeno Soup! I know.. sounds different. Trust me!
This soup was suppose to be a jalapeno popper type soup… but then I went off on a recipe development tangent and ended up with something even better, and I give you… Easy Instant Pot Creamy Chicken Jalapeno soup.
Of all the soup recipes on the blog, I don’t know why I haven’t been adding a bit of cream cheese to soup before this. But WOW. Life changed.
The jury is still out on the spiciness level of this soup. I thought it was quite spicy, and my husband thought I was on glue and said it wasn’t spicy at all. So… I don’t have a good answer for you on this one.
Also, when cooking anything with Jalapenos, it is always a bit of jalapeno roulette to see how spicy your dish will be.
All jalapenos are born different. Some feel as mild as a regular green pepper, and some end up mega hot – you just never know. So, yes, jalapeno roulette. That is a real thing.
The number one feature I love about Instant Pots is the saute feature. I love to saute my aromatics just a bit before adding all of the ingredients in. Is it a necessary step – nope! But, I think it adds a bit more depth to the flavor when you saute your aromatics (onion & garlic)
To be honest, I have a hard time winning Brad over with my recipes. Basically if it doesn’t come off of a smoker or grill and contain beef or pork, I am headed into an uphill battle. But, this soup got a 10/10 from him – which is rare my friends.
Just one heads up for this recipe. Always add the cream cheese AFTER the pressure cycle! Other than that, it’s a pretty simple, dump and go recipe!
- 1 pound boneless skinless chicken breasts (cut in half if large)
- 2 Tbs olive oil
- 2 jalapenos, seeds removed and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1 Tbs chili powder
- 1.5 cups salsa
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups chicken stock
- 1/2 block (125g) cream cheese (room temp is best)
Press the saute function on the Instant Pot, and once hot, add the olive oil.
Once the oil is hot, add the onion, garlic, jalapeno, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes. Stir often.
Press cancel to turn off the saute feature. Add chicken, salsa and chicken stock to the pot.
Secure the lid, turn to sealing, and set the pot to pressure cook for 5 minutes.
Carefully quick release the pressure. You can let the pot naturally depressurize too. Really is your choice on this one.
Shred the chicken with forks. I find it easier to pull the chicken out with tongs and chop it and return it back to the pot.
Add in the cream cheese and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.
Serve immediately or store in the fridge for up to 4 days.
If making this on the stove top, follow the same sequence as above, changing the simmer time to 30 minutes, versus 5 minute pressure time.
So, there you have it, the first time I put cream cheese into a soup… ended up with the most amazing Easy Instant Pot Creamy Chicken Jalapeno Soup…and wrote about jalapeno roulette!
If you make this I want to see! Don’t forget to tag @mealplanaddict on Instagram so I can see!