Instant Pot Jalapeño Popper Chicken Soup
A creamy, cheesy, spicy keto soup made in the Instant Pot, perfect for a fall afternoon.
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 4-ounce can diced jalapeño peppers drained
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 8 ounces cream cheese cubed
- 1/2 cup heavy cream
- 4 ounces shredded pepper jack cheese
- 4 ounces shredded sharp cheddar cheese
- 3 slices cooked bacon crumbled
- 2 fresh jalapeño peppers minced
Instructions
- Add the chicken, broth, drained jalapeños, salt, garlic powder, onion powder, and cumin to the Instant Pot. If using fresh chicken, set the Instant Pot to cook on high pressure for 15 minutes. If using frozen, set it for 20 minutes. Once the cook time has completed, allow it to naturally release for 10 minutes, then use the quick release method to finish venting.
- Open the Instant Pot, remove the chicken, then set it to saute. Whisk in the cream cheese cubes and continue whisking constantly until it's mostly broken up. Add the heavy cream and continue whisking, then add the pepper jack and cheddar in 1/4 cup increments, making sure that each handful is fully melted before adding more. Once the cheese is melted, turn off the Instant Pot. Shred the chicken with forks and stir it into the pot.
- Pour the soup into six bowls or meal prep containers, and garnish with the minced jalapeños and crumbled bacon.
- Macros per serving: 450 calories, 5 grams net carbs, 30 grams protein, 34 grams fat.