Low Carb Instant Pot Chicken Jalapeno Soup


Instant Pot Chicken Jalapeño Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Soup
Cuisine: TexMex
Keyword: Chicken Soup, Jalapeno, TexMex Soup
Servings: 6
Author: My Portable Pantry
  • 3 chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 4 cloves of garlic smashed and minced
  • 2 jalapeno seeds and ribs removed, minced
  • 1 tablespoon cumin
  • 1 tsp white pepper
  • 1 tsp sea salt
  • 10 oz can fire roasted rotel tomatoes
  • 16 oz jar salsa verde
  • 32 oz box chicken broth
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1 lime
  1. Turn your Instant Pot onto saute (on high). Season lightly your chicken breasts with salt and pepper, reserve the rest for later. Add your extra virgin olive oil to the Instant Pot and sear your chicken on both sides until golden brown. Remove the chicken from the Instant Pot let cool some and cut in chunks .
  2. Add your veggies, season with salt and pepper, add your cumin, and stir to combine. Add your chicken broth, rotel, and salsa. Stir to combine and add your chicken back in
  3. Place the lid on your Instant Pot and cook at high pressure for 15 minutes. Let the pressure release naturally.
  4. Stir in your cream cheese and sour cream until it is totally combined into the soup. Replace lid and cook additional 10 minutes. Let the pressure release naturally .
  5. Season to taste with salt and pepper
  6. Squeeze 1/2 lime juice into soup. Stir in and serve hot.

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