Let’s talk about a soup with the delicious flavors of Jalapeno Poppers, yum. It’s amazing how this soup comes together in one pot, the instant pot.
Instant Pot Chicken Jalapeno Popper Soup with Bacon
Ingredients
- 3-5 jalapenos, seeded & de-stemmed, and diced large
- 1 TBS cooking oil
- 1/2 onion, diced
- 2 tsp garlic, minced
- 2 chicken breasts, skinless, boneless or 1 1/2 lbs chicken tenders
- salt & pepper, to season chicken
- 1 tsp ground cumin
- 1 tsp paprika
- 3 cups chicken broth
- 1/2 cup real bacon pieces
- 1/2 cup half & half or heavy cream
- 4 TBS cream cheese
- 1 cup mexican or fiesta shredded cheese
- 1 bunch green onions, sliced for garnish
Instructions
- Place Instant Pot on saute mode, 30 minute setting. Add 1 TBS cooking oil and heat up.
- Add in diced jalapenos and cook for 2-3 minutes to soften. Add in onion and cook for another 2-3 minutes to soften. Add in garlic and cook for 1 minute.
- Salt & pepper chicken breats or tenders on both sides and place into the instant pot. Brown for 3-4 minutes on each side.
- Add ground cumin and paprika and stir into chicken, peppers, onion, and garlic. Add chicken broth and heavy cream and mix together.
- Place lid on unit and lock into place. Make sure to move the knob on top of lid to the "sealing" position.
- On front panel, click the cancel button. Click the soup button and change time to 25 minutes. Allow to come up to pressure and count down the 25 minutes. Once done, do a quick release by moving the knob at the top of lid to the"venting" position to release pressure. Once "pin" drops on top of lid, it is now safe to remove lid.
- Pull chicken out and shred on a cutting board or break apart in the instant pot using 2 forks. Add cream cheese and shredded cheese and mix well to melt cheees.
- Serve in bowls and garnixh with sliced green onions and extra, cheese and bacon, if deired.