Instant Pot Jalapeño Popper Chicken Soup

Yield: 4 servings 1x
Prep: 10 minutesCook: 30 minutes (including time to build pressure)Total: 40 minutes

An explosion of jalapeño popper… in soup form! Loaded with hearty chunks of chicken breast, bacon and jalapeños, this Instant Pot Jalapeño Popper Chicken Soup packs a punch of flavor and heat! Great to make-ahead and eat as leftovers.



  • 1/2 large yellow onion, finely diced
  • 4 jalapeños, stem and seeds removed, cut in half and sliced into strips
  • 2 cups low-sodium chicken broth
  • 1 pound raw boneless skinless chicken breasts (about 2 large or 3 small breasts), cut into bite-sized or 1 inch chunks
  • 1 (10 ounce) can of diced tomatoes with green chilis (I use Rotel)
  • 1 cup frozen yellow corn kernels
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt & pepper
  • 810 raw strips of your favorite bacon
  • 4 ounces cream cheese, softened
  • toppings: homemade crunchy tortilla strips or crushed tortilla chips, shredded cheese, more diced jalapeño, more bacon bits


  1. To an Instant Pot insert, add onion, jalapeños, chicken broth, chicken , tomatoes with green chilis, corn, garlic, chili powder, cumin, oregano, salt and pepper. Stir to mix. Make sure to disperse and submerge all raw chicken in broth. Place the IP lid on, and make sure the steam release valve is sealed.
  2. Set the IP to Manual or Pressure Cook for 10 minutes. While the IP builds pressure and cooks, take this time to cook your bacon bits on the stove. Roughly chop the raw bacon into bits and cook over medium high heat in a large skillet or Dutch Oven until crispy. Set aside when done. OPTIONAL: Cut up a tortilla into little strips and cook with 1/2 TB oil in a nonstick pan over medium until crispy! Or just use tortilla chips to top your soup instead.
  3. When the IP is done cooking, carefully do a quick release of the pressure. Remove the lid once the pressure is fully released and the pin has dropped. Leave the “Keep Warm” setting on.
  4. Immediately add cream cheese and bacon bits (reserve some for topping if you want) to the IP with the soup. Stir intermittently for 2-3 minutes until the cream cheese is completely dissolved and the soup looks slightly creamy.
  5. Store in an airtight container for up to 4 days. Better as leftovers!


I used a 6 quart sized Instant Pot for this recipe. Unfortunately I have not experimented with cooking this particular soup on the stove and can’t give solid instructions on that method just yet.

Adapted from Jalapeno Popper Chicken Chili from Once a Month Meals. Nutrition information estimated with My Fitness Pal (no toppings included). Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!

Nutrition Information

  • Serving Size: about 1 1/2 cups
  • Calories: 423
  • Fat: 19g
  • Carbohydrates: 18g
  • Protein: 44g
© Author: Danielle
Method: Instant Pot
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