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Easy Instant Pot Creamy Chicken Jalapeno Soup5

Easy Instant Pot Creamy Chicken Jalapeno Soup

Servings 6 people
Calories 257kcal


  • 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
  • ½ tsp cumin
  • 1 Tbs chili powder
  • 1.5 cups salsa
  • 1 tsp salt
  • ½ tsp pepper
  • 3 cups chicken stock
  • ½ 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.

Stove Top Directions

  • 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. 


Calories: 257kcal | Carbohydrates: 9g | Protein: 19g | Fat: 15g | Fiber: 3g | Sugar: 5g