Instant Pot Chicken Jalapeno Popper Soup (Pressure Cooker) #healthy #lowcarb

Moment Pot Chicken Jalapeno Popper Soup w/cream cheddar trimming is comfort, rich, marginally hot and rapidly cooks in the weight cooker. Low carb/keto.

As the center points cherishes Jalapeno Poppers and I am insane for soup, my thought for right now Pot Chicken Jalapeno Popper Soup formula just fell into place without a hitch one day, while I was making sense of what to make for supper.

Never one to eat the fat from any meat, I've constantly sliced it off before cooking. As I began to set up right now Pot Chicken Jalapeno Popper Soup formula, it jumped out at me that creature fat is proposed on a low carb or keto diet.

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Ingredients

• Soup Ingredients (Ing to Jalapeno Cream included in totals)
• 1.5 pounds Chicken Breasts Boneless/Skinless cut into chunks
• 4 ounces Salted Butter
• 4 ounces Yellow/Brown Onion diced
• 2 teaspoons Sambal Oelek Ground Chili Paste divided*
• 1 teaspoon Ground Cumin
• 2 teaspoons Sea Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Paprika
• 5 large Jalapeno Peppers divided*
• 2 cloves Fresh Garlic minced
• 1 cup Heavy Cream** divided*
• 2 cups Chicken Broth
• 6 ounces Cream Cheese divided*
• 1 cup Sharp Cheddar Cheese shredded (save a TLB for topping)
• 1 cup Monterey Jack or Oaxaca Cheese shredded (save a TLB for topping)
• * Jalapeno Cream Topper (below ingredients are taken from amounts above)
• 3 Tablespoons Cream Cheese
• 1/4 cup Heavy Cream
• 1 large Jalapeno Pepper cleaned/minced
• 1 teaspoon Sambal Oelek Ground Chili Paste

Instructions

1. Remove stems and seeds from jalapeno peppers.  Slice four peppers and mince one jalapeno.  Set aside the minced jalapeno for the Jalapeno Cream Topper.
2. Select Sauté or Browning on pressure cooker and allow to fully heat.
3. Remove fat from chicken and add to hot cooking pot and allow to render for 30 seconds to make schmatlz.  Add butter and onions and sauté for 1 minute.
4. Add 1 teaspoon Sambal Oelek, salt, cumin, black pepper, paprika and oregano and sauté for 2 minutes.
5. Add sliced jalapeno peppers, garlic and combine with onions.  Turn off pressure cooker.
6. Add chicken pieces and pour in 3/4 cup heavy cream and chicken broth.
7. Lock on lid and close pressure valve. Cook at high pressure for 2 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
8. Remove lid and pull out chicken. Shred chicken.  Let pot stay on "Keep Warm."  To cooking pot, stir in 3 ounces cream cheese, cheddar cheese and Oaxaca cheese.  When cheese has melted, mix in shredded chicken.
9. Jalapeno Cream Topper - While soup is cooking, whisk together Jalapeno Cream Topper ingredients.  (Remember, the amounts used for this topper are taken from the total measurements to the recipe, not in addition.)
10. Serve each bowl of soup with a big dollop of jalapeno cream and sprinkling of shredded cheese.  Alternatively and to make things easier, all the Jalapeno Cream Topper ingredients can be added directly to the pot of soup and mixed in right before serving.

For more detail : bit.ly/2Jlo7GP

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