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.
