clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of chicken jalapeño popper soup, with a jalapeno, spoon, and napkin in the background

Instant Pot Rotisserie Chicken Jalapeno Popper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cups of soup 1x


Instant Pot Rotisserie Chicken Jalapeno Popper Soup. Creamy, spicy soup, inspired by Jalapeño Poppers, made with pressure cooker broth from a store-bought rotisserie chicken.



Rotisserie Chicken Broth

  • 1 (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
  • Juices from the rotisserie chicken container
  • 1 onion, peeled and halved
  • 1 carrot, scrubbed and broken in half (or 4oz baby carrots)
  • 1 stalk celery, broken in half
  • 1 bay leaf
  • 1 teaspoon fine sea salt
  • 8 cups water

Rotisserie Chicken Jalapeño Popper Soup

  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, diced
  • 4 green onions, diced
  • 1 green bell pepper, stemmed, seeded, and diced
  • 4 jalapeño peppers, stemmed, seeded, and diced
  • 1 clove garlic, smashed
  • ½ teaspoon fine sea salt
  • ¼ cup flour
  • 8 ounces half and half
  • 4 cups Rotisserie Chicken Broth (from above)
  • Breast meat from the rotisserie chicken, shredded (2 to 3 cups)
  • 1 teaspoon fine sea salt
  • 8 ounces cream cheese, softened and cut into cubes
  • 6 ounces (1 ½ cups) shredded Monterey Jack cheese
  • 6 ounces (1 ½ cups) shredded cheddar cheese


  • More shredded cheddar
  • More minced jalapeno peppers

  • Cooked diced bacon (from above)


  1. Pressure cook the rotisserie chicken broth for 60 minutes with a Natural Release: (Detailed broth recipe is here.) Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaf, and salt to an Instant Pot or other pressure cooker, then pour in the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes with a natural pressure release in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or 50 minutes in a stovetop PC. The natural pressure release will take 30 to 40 minutes minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later. Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base.
  2. Cook the bacon: Set the pot to sauté mode (medium heat for a stovetop PC) and add the vegetable oil and bacon. Cook, stirring occasionally, until the bacon is crisp, about 5 minutes. Scoop the bacon out of the pot with a slotted spoon, leaving as much fat behind as possible.
  3. Sauté the aromatics: Immediately stir in the green onions, bell pepper, diced jalapeños, and garlic, and sprinkle with ½ teaspoon of salt. Cook until the onion softens, about 5 minutes, stirring and scraping often with a flat edged wooden spoon to make sure nothing sticks to the bottom of the pot. Once the onions are soft, stir in the flour and cook for 1 minute, stirring and scraping the bottom of the pot to make sure it doesn't stick.
  4. Broth and Chicken in the pot: Slowly add the half and half, and then the rotisserie chicken broth, stirring constantly so the flour doesn’t form lumps. Scrape the bottom of the pot one last time with a flat edged wooden spoon to make sure nothing is sticking. Stir in the shredded chicken breast and 1 teaspoon of salt. Increase the heat to high (Adjust Sauté mode to high in an Instant Pot) and bring the broth to a simmer.
  5. Smooth out the cream cheese: Put the cream cheese in a heat-proof bowl (I use a 2 cup pyrex measuring cup), then add 1 cup of the hot broth from the pot. Whisk the cream cheese in the bowl until it is smooth.
  6. Melt the cheese: Add the smoothed cream cheese into the Instant Pot, then the cheddar and Monterrey Jack cheese. Stir until the cheeses melt into the broth.

  7. Serve: Ladle the soup into bowls, topping each with some shredded cheddar, green onion, and a jalapeño slice or two. Serve and enjoy!
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American