Instant pot cheesy jalapeño popper soup is everything you love about the classic appetizer in a cozy, creamy bowl. Tender chicken, crispy bacon, and a trio of cheeses melt together with just enough jalapeño heat to keep things interesting. It's weeknight-easy and tastes like a weekend indulgence.
Craving the irresistible flavor of jalapeño poppers but in a cozy, comforting bowl? This Instant Pot Cheesy Popper Soup is your answer! It’s a rich, creamy, and spicy dream, packed with tender chicken, crispy bacon, and a trio of cheeses. Forget the appetizer—this is the main event. Ready in under an hour, it’s the perfect weeknight meal that tastes like a weekend indulgence.
Ingredients
• 3 tbsp / 42g (1.48 oz) butter
• ½ green bell pepper, seeded and chopped
• ½ yellow onion, chopped
• 2 jalapeño peppers, seeded and chopped
• 2 garlic cloves, minced
• 1 tsp / 2g (0.07 oz) ground cumin
• ¼ tsp / 0.5g (0.02 oz) paprika
• Salt and freshly ground black pepper, to taste
• 1½ pounds / 680g (24 oz) boneless, skinless chicken breasts, cubed
• 6 ounces / 170g (6 oz) cream cheese, softened
• 3 cups / 720ml chicken broth
• ½ cup / 120ml heavy whipping cream
• ¾ cup / 85g (3 oz) shredded Cheddar Cheese
• ¾ cup / 85g (3 oz) shredded Monterrey Jack Cheese
• ½ pound / 225g (7.9 oz) bacon, cooked and crumbled, divided
• ½ tsp / 1.5g (0.05 oz) xanthan gum (optional thickener)
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and melt the butter. Add the chopped bell pepper, onion, and jalapeños. Cook for 4-5 minutes until softened, then stir in the minced garlic, cumin, and paprika and cook for one more minute until fragrant.
3. Press “Cancel” to turn off the heat. Stir in the cubed chicken, cream cheese, and chicken broth. Season with salt and pepper.
4. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 15 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
6. Carefully remove the lid and select the “Sauté” function again. Stir in the heavy cream, shredded cheeses, and half of the crumbled bacon until the cheese is melted and the soup is smooth.
7. To thicken, slowly sprinkle the xanthan gum over the surface of the soup while stirring constantly. Let it simmer for 1-2 minutes until it reaches your desired consistency.
8. Serve the soup hot, garnished with the remaining crumbled bacon.
Nutritional Information
• Per Serving: Approximately
• Calories: 704
• Total Fat: 23.4g
• Net Carbs: 0.9g (0.03 oz)
• Protein: 56.2g
• Fiber: 1.2g
Pro Tips
• For a milder soup, be sure to remove all seeds and white membranes from the jalapeños. For extra heat, leave some in or add a pinch of cayenne pepper.
• For the creamiest texture, use full-fat cream cheese and freshly shredded cheeses, as pre-shredded varieties contain anti-caking agents that can make the soup grainy.
• Garnish your soup with crushed tortilla chips, a dollop of sour cream, fresh cilantro, or sliced avocado for extra flavor and texture.
• If you don’t have xanthan gum, you can thicken the soup with a cornstarch slurry. Mix 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water, then slowly stir it into the simmering soup.
FAQ
Q: How can I make this soup spicier or milder
A: To control the heat, adjust the jalapeños. For a milder soup, be sure to remove all seeds and the white membranes. For an extra spicy kick, leave some of the seeds and membranes in, or add a pinch of cayenne pepper along with the other spices.
Q: Is this Instant Pot Jalapeño Popper Soup keto-friendly
A: Yes, this soup is very keto-friendly. With only 0.9g (0.03 oz) of net carbs per serving, it fits perfectly into a low-carb or ketogenic diet. Using xanthan gum as the thickener helps keep the carb count extremely low.
Q: What’s the best way to get a smooth and creamy soup
A: For the creamiest result, use full-fat block cream cheese and shred your own cheddar and Monterrey Jack cheeses. Pre-shredded cheeses contain anti-caking agents that can give the soup a slightly grainy texture instead of melting smoothly.
Q: What can I use to thicken this soup besides xanthan gum
A: If you don’t have xanthan gum, you can easily thicken the soup with a cornstarch slurry. Simply mix 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water in a small bowl, then slowly stir the mixture into the simmering soup until it reaches your desired consistency.
Pro Tips
- Remove all the seeds and white membranes from the jalapeños for a milder soup, or leave some in — plus a pinch of cayenne — for real heat.
- Use full-fat cream cheese and freshly shredded cheeses. Pre-shredded varieties contain anti-caking agents that can make the soup grainy.
- Sprinkle the xanthan gum over the surface while stirring constantly; dumping it in one spot creates clumps that won't smooth out.
- Stir the cream, cheeses, and half the bacon in only after pressure cooking, so the dairy melts smoothly instead of separating.
- If you don't have xanthan gum, a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water works, though it adds carbs.
Frequently Asked Questions
Is jalapeño popper soup keto-friendly?
Yes — each serving has about 0.9 g net carbs with 56.2 g protein and 23.4 g fat. The bacon, cream cheese, and shredded cheese keep it rich and very low-carb.
Can I make this soup ahead of time?
It keeps in the fridge for up to 3 days. Reheat gently over low heat so the cheese sauce stays smooth, and save some crumbled bacon for topping.
Can I use chicken thighs instead of breasts?
Absolutely — thighs stay even juicier under pressure and add a little more fat, which suits the keto profile nicely. Keep the cook time the same.
How do I adjust the spice level?
Control it at the jalapeño: seed and de-rib them for mild warmth, or leave membranes and seeds in for a proper kick. A pinch of cayenne adds heat without changing the flavor.
Recipe card below.
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Instant Pot Cheesy Jalapeño Popper Soup
Ingredients
Method
- Directions
- Set your Instant Pot to the “Sauté” function and melt the butter.
- Add the chopped bell pepper, onion, and jalapeños.
- Cook for 4-5 minutes until softened, then stir in the minced garlic, cumin, and paprika and cook for one more minute until fragrant.
- Press “Cancel” to turn off the heat.
- Stir in the cubed chicken, cream cheese, and chicken broth.
- Season with salt and pepper.
- Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 15 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Carefully remove the lid and select the “Sauté” function again.
- Stir in the heavy cream, shredded cheeses, and half of the crumbled bacon until the cheese is melted and the soup is smooth.
- To thicken, slowly sprinkle the xanthan gum over the surface of the soup while stirring constantly.
- Let it simmer for 1-2 minutes until it reaches your desired consistency.
- Serve the soup hot, garnished with the remaining crumbled bacon.
- Garnish your soup with crushed tortilla chips, a dollop of sour cream, fresh cilantro, or sliced avocado for extra flavor and texture.
