Instant Pot Creamy Chicken Soup — So good, so comforting and just so creamy. This easy Instant Pot chicken soup should come with a warning label: DELISH! Ready in 25 minutes or less, made with chicken, sun-dried tomatoes, bell pepper, garlic, cream, cream cheese, chicken stock, and Mexican seasoning spices. We guarantee everyone will ask for seconds. This version is made in the electric pressure cooker and is easily adaptable to a regular pot, or even slow cooker.
Photo credit: © Eatwell101.com
Ingredients list for the Instant Pot Creamy Chicken Soup
- 1 lb (450g) boneless skinless chicken breast
- 1 small jar (220g) sun-dried tomatoes, drained from oil
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 red bell pepper, sliced
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon chipotle or Cayenne chili powder, optional
- 1 teaspoon paprika
- 1 1/2 cups (375ml) chicken stock
- 1 cup cream
- 1/2 cup cream cheese
- 1 cup shredded cheddar cheese
- Salt and fresh cracked pepper, to taste
- Fresh Cilantro leaves, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes.
2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”
3. Remove the chicken breast from the Instant Pot and transfer it to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.
4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until the cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!
Photo credit: © Eatwell101.com
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How did it turn out?
Made this tonight but I made a couple adjustments. I used about a teaspoon of italian herb better than bullion, used about an 8th teaspoon of cayenne because my kids dont do spicy, used parmesan instead of cheddar, and when I pulled the chicken out to shred it I used an immersion blender for a second because again, I have kids that would complain.😅 I also threw in some bowtie noodles at the end to make said kids happier, lol. I added red pepper flakes to mine. Overall it was super super tasty and I would definitely make it again.
Loved it! I don’t use bell peppers ever so omitted those. I added some rice and my husband added some macaroni noodles. IMO it’s not really a soup. More like a gravy/curry. Kinda reminiscent on butter chicken. Anyway, it’s delicious. I used cubed/diced chicken so it wasn’t really shredded.
My #1 go-to for soup as soon as fall hits! Sure to be a crowd pleaser.
Delicious........I love bell peppers.......this was so good.....I have to count my calorie intake so I made a less fat version.......the flavors are so bold.......a very flavorful bowl of soup...... I added this to my Delicious recipes.......
Loved it! I definitely like using chipotle chili powder. It gives it a great kick. I add crushed red pepper to my own bowl to make it extra spicy.
