Description
This Instant Pot Creamy Chicken Soup is a rich, flavorful, and comforting meal made quickly and easily in your pressure cooker. Tender chicken, sun-dried tomatoes, and bell peppers simmer in a creamy, cheesy broth seasoned with oregano, cumin, and chili powder.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breast
- 1 (5-7 ounce) jar oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil if desired)
- 1 tablespoon olive oil (or reserved sun-dried tomato oil)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced or chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (or chipotle powder/cayenne powder, optional)
- 1/2 teaspoon paprika
- 1 1/2 cups (375ml) low-sodium chicken stock
- 1 cup heavy cream
- 1/2 cup (4 ounces) cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions
- Sauté Aromatics: Set your Instant Pot to the “Sauté” mode (medium or high heat). Add the olive oil (or reserved sun-dried tomato oil) to the inner pot. Once hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, stirring, until the onion begins to soften and the garlic is fragrant.
- Add Ingredients for Pressure Cooking: Press “Cancel” to turn off the Sauté mode. Add the whole chicken breasts, chopped sun-dried tomatoes, sliced bell pepper, dried oregano, cumin, paprika, chili powder (if using), and chicken stock to the pot. Give everything a quick stir.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, adjust the pressure to high, and set the timer for 15 minutes.
- Quick Release Pressure: When the 15-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Remove the lid.
- Shred Chicken: Carefully remove the cooked chicken breasts from the Instant Pot and transfer them to a cutting board. Using two forks, shred the chicken. Return the shredded chicken back into the pot.
- Add Cream and Cheeses: Stir in the heavy cream, cubed softened cream cheese, and shredded cheddar cheese.
- Melt Cheese and Heat Through: Select the “Sauté” mode again (low heat). Heat the soup, stirring constantly, until the cream cheese and cheddar cheese are completely melted and the soup is smooth and heated through (about 1-2 minutes). Do not allow the soup to boil rapidly. Press “Cancel”.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Ladle the creamy chicken soup into bowls and garnish with fresh cilantro leaves. Enjoy!
Notes
- Chicken: Using whole chicken breasts allows them to cook perfectly during the pressure cooking time and shred easily. You can substitute boneless, skinless chicken thighs.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add the most flavor. Draining them is important, but reserving a tablespoon of the flavorful oil to sauté the onions adds depth.
- Spice Level: Adjust the chili powder/cayenne to your preference or omit for a milder soup.
- Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the soup.
- Cheese: Cheddar adds great flavor, but Monterey Jack or a Mexican blend can also be used.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.