Jalapeño Popper Soup in Your Pressure Cooker
A smoky, creamy soup made effortlessly in your pressure cooker. Packed with crispy bacon, jalapeños, tender potatoes, and melted cheese, it's a flavorful comfort dish that comes together quickly and easily.
Equipment
- 1 Large pot
Ingredients
Main ingredients
- 1 pound chopped bacon
- 4 to 6 jalapeño peppers diced and deseeded
- 0.5 cup diced onion
- 2 teaspoons minced garlic
- 0.5 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 cups half-and-half
- 6 Yukon gold potatoes peeled and chopped into 1 inch pieces
- 8 ounces cream cheese softened and cut into pieces
- 2 cups shredded cheddar cheese
- Kosher salt to taste
- freshly ground black pepper to taste
- sliced jalapeños, bacon, green onion, and shredded cheese for garnish
Instructions
Instructions
- Brown chopped bacon over medium heat in a large pot until crispy. Remove and set aside, leaving 2 tablespoon of bacon fat in the pot.
- Add diced onions and jalapeños to the pot and sauté for 3-4 minutes until soft. Stir in garlic for 30 seconds more.
- Sprinkle in flour, stirring constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking to smooth clumps. Bring to simmer.
- Add chopped potatoes, close the lid, and pressure cook for 15-20 minutes. Perform a slow release.
- Reduce heat to low, add cream cheese and stir until melted and creamy.
- Pour in half-and-half and stir in shredded cheddar until melted and combined.
- Return bacon bits to the pot, reserving some for garnish. Simmer for 5 more minutes.
- Season with salt and pepper to taste. Serve hot topped with jalapeños, crispy bacon, green onions, and extra cheese.
Notes
Dice your vegetables in advance and use pre-shredded cheese to save time. For a milder soup, use fewer jalapeños or replace with milder peppers.