Jalapeno Popper Chicken Soup in Your Pressure Cooker
This creamy, spicy Jalapeno Popper Chicken Soup combines smoky bacon, tender chicken, and a cheesy kick all made quickly in your pressure cooker for a comforting meal any night.
Ingredients
Main ingredients
- 4 slices raw bacon chopped to get crispy in the pot
- ½ sweet or white onion diced just right
- 2 ribs celery diced for some nice crunch
- ½ green bell pepper diced, adds fresh green sweetness
- ½ red bell pepper diced for color and a little zing
- 4 jalapeno peppers seeded and chopped to bring the heat
- ¼ cup all-purpose flour to thicken things up smooth
- 3 cloves garlic minced to boost flavor
- 3 cups low-sodium chicken broth so it’s rich but not salty
- 1 cup half-and-half for creamy deliciousness
- 2 cups shredded cooked or rotisserie chicken breast leftovers work perfect
- 4 ounces cream cheese softened to room temp for mellow creaminess
- 2 cups shredded sharp cheddar cheese to melt on top of the yum
Instructions
Instructions
- Start by cooking bacon in the pressure cooker pot on medium. Let it crisp up good. Pull it out and leave the bacon fat in there.
- Add diced onion, celery, green and red bell peppers, plus jalapenos to the pot. Sauté those until soft, 'bout 5 minutes. You’ll notice that kitchen aroma kicking in.
- Mix in minced garlic and let it cook just a minute till it smells irresistible.
- Sprinkle all-purpose flour over the veggies, stir it well. Cook for a couple minutes to get rid of that raw flour taste.
- Slowly whisk in the chicken broth, making sure there’s no lumps hiding in there.
- Lock that lid and bring the cooker to pressure. Wait for your float valve to pop up and then cook for about 10 minutes.
- Go for a natural release first so the soup keeps gettin’ tender and the flavors settle.
- Open the lid, stir in half-and-half, cream cheese, then chicken and cheese. Mix till creamy and smooth. Season with salt and pepper, then sprinkle cooked bacon on top to serve.
Notes
Store leftovers in airtight containers in the fridge for a few days or freeze in portion-sized containers. Reheat gently on stovetop or microwave while stirring to keep creamy texture and tender chicken.