Description
This Instant Pot Jalapeño Corn Chicken Soup is a vibrant, soul-warming meal that balances creamy textures with a lively kick of jalapeño heat. Combining tender chicken, sweet corn, and earth-rich cannellini beans, this one-pot wonder is designed for efficiency without sacrificing depth of flavor. It is a nourishing, protein-packed comfort dish perfect for busy weeknights, offering a modern, elevated take on classic chicken soup that feels truly homemade.
Ingredients
1 tablespoon olive oil
1 red onion, diced
4 cloves garlic, minced
1.5 cups corn kernels
0.33 cup diced jalapeños
1 lb chicken breast, cubed
15 oz cannellini beans, rinsed and drained
4 cups chicken broth (alcohol-free)
4 oz cream cheese, softened
0.5 cup sour cream
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Set the Instant Pot to saute mode and heat the olive oil.
Add the red onion and cook until softened, then add the minced garlic and jalapeños, cooking for another minute.
Add the cubed chicken, corn, beans, and chicken broth to the pot.
Secure the lid, set to high pressure for 10 minutes, and allow for a natural pressure release for 5 minutes before quick-releasing remaining pressure.
Remove the lid and stir in the softened cream cheese and sour cream until smooth.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Notes
Adjust the number of jalapeños based on your preferred heat level. For extra creaminess, you can blend a small portion of the soup before adding the chicken back in. Store leftovers in an airtight container in the refrigerator for up to 3 days.