Chicken Jalapeno Popper Soup Pressure Cooker Recipe
This creamy chicken jalapeno popper soup is loaded with smoky bacon, shredded chicken, spicy jalapeno, cream cheese, and cheddar cheese for the ultimate comfort food with a perfect spicy kick.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 8 slices Bacon cook crispy first, adds salty crunch
- 1 medium Onion finely chopped
- 1 Red or Yellow Pepper finely chopped
- 3 Jalapeno Peppers deseeded and finely chopped
- 3 cloves Garlic minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Flour to thicken the soup
- 3 cups Chicken Broth hearty liquid base
- 2 cups Whole Milk gives creamy touch
- 4 ounces Cream Cheese room temperature, cut into small pieces
- 2 cups Shredded Cooked Chicken Breast from rotisserie or poached chicken
- 2 cups Cheddar Cheese grated
Instructions
Instructions
- Cook bacon in your pot over medium heat until crispy and set it aside. Leave that bacon fat in the pot; it’s gold for flavor.
- Add the finely chopped onion, red or yellow pepper, and jalapeno peppers. Sauté them for 5 minutes till they soften up real nice.
- Throw in garlic, salt, and pepper. Cook for about a minute till you can smell that garlicky goodness.
- Sprinkle the flour over the veggies and stir it around. Cook for 2 minutes to get rid of that raw flour taste.
- Gradually whisk in the chicken broth and whole milk. Stir like crazy so no lumps form and soup starts to thicken up.
- Add half the crumbled bacon and shredded chicken to the pot and stir that around.
- Lock the lid tight and set your pressure cooker to high pressure. Cook for 10 minutes.
- After cooking finishes, use natural release for 5 minutes then quick release to let out the rest of the steam. Carefully remove the lid when float valve drops and serve hot with remaining bacon and cheddar cheese sprinkled on top.
Notes
Serve warm with crispy bacon bits and extra cheddar cheese on top. Garnish with additional jalapeno slices if desired for extra heat.