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Easy Instant Pot Creamy Chicken Jalapeño Soup Recipe

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This recipe for Easy Instant Pot Creamy Chicken Jalapeño Soup is from The FrazierFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless skinless chicken breasts (cut in half if large)
2 Tablespoons olive oil
2 jalapeno peppers, seeds removed and diced
1 small onion, diced
2 cloves garlic, minced
½ teaspoon cumin
1 Tablespoon chili powder
1½ cups salsa
1 teaspoon salt
½ teaspoon pepper
3 cups chicken stock
½ block (4 ounces) cream cheese (room temperature is best)
Directions:
Directions:
Press the sauce function on the Instant Pot, and once hot, add the olive oil. Once the oil is hot; add the onion, garlic, jalapeño, cumin, chill powder, salt, and pepper. Cook 2 to 3 minutes. Stir often. Press cancel to turn off the sauce 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 which one you use. 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 sauce function back on if the cream cheese is not melting well. Serve immediately or store in the refrigerator for up to 4 days.
Personal Notes:
Personal Notes:
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.

 

 

 

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