Jalapeño popper — in soup form. This Instant Pot Jalapeño Popper Chicken Soup features tender chunks of chicken breast, smoky bacon, fresh jalapeños, and crunchy tortilla strips for a bright, creamy, spicy bowl that’s perfect for make-ahead meals.
I didn’t plan to post another Instant Pot recipe so soon, but this one deserves a spot. It’s comforting, quick to pull together, and makes great leftovers.
I’m a stickler for sharing only recipes I genuinely love and will make again. I’ve been experimenting with homemade granola, but it’s not perfected yet — so until then, enjoy this Instant Pot favorite.
Working in food blogging means each recipe builds a memory. A few examples: I crushed candy canes with a mortar and pestle for Double Chocolate Peppermint Pancakes, took espresso-loaded zucchini brownies on a camping trip (and accidentally shared the caffeine surprise), and I’ll never forget the time my husband reheated a bowl of this soup in the microwave and made a memorable mess across the microwave and stovetop. Lesson learned: hot soup can be dramatic.
Why I love this Instant Pot Jalapeño Popper Chicken Soup
- Even better the next day. The flavors deepen after resting, making this a reliable make-ahead meal for busy weeks.
- Authentic jalapeño popper flavor. Cream cheese, plenty of jalapeños, and bacon bring the classic flavor profile into a silky soup. We tried it without bacon and missed the smoky dimension, so bacon is highly recommended.
- Simple to prepare. The Instant Pot cooks raw chicken right in the soup, so there’s no need for pre-cooked meat. The only extra step is frying chopped bacon into bits, which is straightforward.
- No beans. This isn’t a taco soup. Skipping beans keeps the texture lighter and focuses on that jalapeño popper character.
While the soup pressure-cooks, I like to crisp bacon in a Dutch oven or skillet. You can also make crunchy tortilla strips in a pan with a little oil, or use crushed tortilla chips as a topping.
After 10 minutes at high pressure and a quick release, stir in cream cheese and bacon until the soup is creamy and well combined. That’s it — ready to serve and enjoy.
This was my first Instant Pot soup recipe on the site, and it remains a favorite.
Quick highlights:
- Great for dinner and weeknight meals.
- Perfect to make ahead and reheat.
- Reheats well in small spaces.
- Easy to meal prep and customize to taste.
- Delicious and satisfying.
More Instant Pot recipes from Project Meal Plan:
- Instant Pot Buffalo Chicken Meatballs Meal Prep
- Instant Pot Cinnamon Apple Steel Cut Oats
- Instant Pot Mexican Quinoa
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Instant Pot Jalapeño Popper Chicken Soup
Recipe by Danielle
This jalapeño popper soup brings the classic flavors of cream cheese, bacon, and jalapeños into a creamy, comforting bowl. It’s quick in the Instant Pot and holds up beautifully as leftovers.
- Total Time40 minutes
- Yield4 servings
Ingredients
- 1/2 large yellow onion, finely diced
- 4 jalapeños, stemmed and seeded, halved and sliced into strips
- 2 cups low-sodium chicken broth
- 1 pound raw boneless skinless chicken breasts, cut into 1-inch chunks
- 1 (10 ounce) can diced tomatoes with green chiles
- 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 and pepper
- 8–10 raw strips bacon, roughly chopped
- 4 ounces softened cream cheese
- Toppings: crunchy tortilla strips or crushed chips, shredded cheese, extra diced jalapeño, extra bacon bits
Instructions
- Into the Instant Pot insert add the onion, jalapeños, chicken broth, chicken pieces, diced tomatoes with chiles, corn, garlic, chili powder, cumin, oregano, salt, and pepper. Stir to combine and ensure the chicken is submerged. Lock the lid and set the steam release valve to sealed.
- Select Manual or Pressure Cook on High for 10 minutes. While the pot builds pressure, cook the bacon: chop and fry over medium-high heat until crispy, then drain and set aside. If making tortilla strips, cut tortillas into strips and crisp in a skillet with a little oil.
- When cooking ends, perform a quick release of pressure. Once the pin drops, remove the lid and leave the Keep Warm setting on.
- Stir in the softened cream cheese and the bacon bits (reserve some bacon for topping if desired). Stir until the cream cheese is fully melted and the soup is slightly creamy, about 2–3 minutes.
- Store leftovers in an airtight container for up to 4 days. The soup tastes even better after a day.
Equipment
Instant Pot Duo Plus 6 Qt
Rubbermaid High Heat Spoon Scraper
Notes
I used a 6-quart Instant Pot for this recipe. I haven’t tested a stovetop version, so I can’t offer precise stove instructions.
This recipe was adapted from a jalapeño popper chili. Nutrition info was estimated and may vary based on ingredients and altitude; adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (including time to build pressure)
- Category: Mains
- Method: Instant Pot
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 423
- Fat: 19g
- Carbohydrates: 18g
- Protein: 44g