Creamy, cheesy Instant Pot Jalapeño Popper Soup – quick, comforting, and packed with jalapeño flavor for the perfect cozy meal.

Scale

4–6 fresh jalapeños, seeded and finely diced

1 medium yellow onion, finely diced

3 cloves garlic, minced

8 oz cream cheese, softened

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/2 cup sour cream

4 cups chicken broth (or vegetable broth)

1 tsp cumin

1/2 tsp smoked paprika

Salt and black pepper, to taste

2 tbsp olive oil or butter

Optional: Fresh chives or green onions, chopped

1. Set Instant Pot to Sauté mode. Heat olive oil or butter, then cook onion for 3-5 minutes until softened.

2. Add garlic and diced jalapeños. Cook 2-3 minutes until fragrant.

3. Pour in chicken broth, scraping up any browned bits. Stir in cumin and smoked paprika.

4. Seal Instant Pot lid and cook on High Pressure for 10 minutes.

5. Let pressure release naturally for 10 minutes, then quick-release remaining pressure.

6. Stir in softened cream cheese until fully melted and smooth.

7. Add heavy cream, cheddar, and Monterey Jack, stirring until cheeses are melted.

8. Stir in sour cream until incorporated. Season with salt and black pepper.

9. Serve hot, garnished with fresh chives or extra cheese.

Garnish with cilantro, green onions, or tortilla chips for extra texture.

Add smoked chicken for a hearty, smoky twist.

Make vegetarian by swapping in vegetable broth.

Increase spice with jalapeño seeds or a pinch of cayenne.

For a loaded potato version, stir in cubed boiled potatoes after pressure cooking.

Keywords: instant pot, jalapeño popper, soup, cheesy soup, spicy soup, quick dinner