This is one of my favorite Instant Pot soup recipes. It is so creamy and packed with so many delicious flavors, it’s impossible to just have one bowl! It’s kind of like how you can’t just eat one jalapeno popper. If you have tortilla chips on hand, they make a tasty garnish to this heavenly bowl of comfort. Adding the extra crunch is just divine!

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients

• 3 scallions, chopped

• 3 cloves of garlic, chopped

• 2 jalapenos, chopped, plus more sliced for garnish

• 4 cups chicken broth

• 2 tablespoons of olive oil

• 3 chicken breasts

• 1 teaspoon ground cumin

• ½ teaspoon cayenne pepper

• 8 oz. cream cheese, room temperature

• ¼ fresh cilantro, chopped, plus more for garnish

• 16 oz. salsa

• ½ cup shredded cheddar cheese, for garnish

Instructions:

1. Press saute mode, then heat olive oil and saute onion, jalapeno, and garlic until fragrant and tender. Season with cumin and cayenne, stir to combine, then add the broth to scrape and loosen up bites from the bottom of the pot. 

2. Mix in cilantro, then turn off the saute mode and add chicken breasts and salsa.

3. Lock lid into place, turn valve to sealing and cook on high pressure for 8 minutes, then carefully quick release.

4. Remove lid, then transfer chicken to a cutting board to shred with two forks. Once shredded, return to the pot.

5. Add in the cream cheese. Turn saute mode back on to heat while the cream cheese completely melts. Stir to combine, then turn off once smooth and creamy.

6. Serve garnished with fresh cilantro, cheddar cheese and jalapeno slices.

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