30-60 min8 servingsall-purpose flour

Cream of Jalapeño Soup

By I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

8 servings

30-60 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 15 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 8 servings

Ingredients

4 tbsp unsalted butter
8 medium jalapeño peppers
1 medium onion
3 garlic cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika
1/4 cup all-purpose flour
4 cups chicken broth
3/4 cup heavy whipping cream

Here’s an unexpected way of using jalapeño peppers. For a soup with less spice, you can carefully scrape out the ribs of the jalapeños before chopping. If you want a soup with more kick, add a few dashes of your favorite hot sauce.

INSTRUCTIONS

Press the Sauté button on the Instant Pot® and melt butter. Add jalapeños and onion. Cook until tender, about 6 minutes, then add garlic, cumin, coriander, salt, black pepper, and paprika. Cook until fragrant, about 1 minute.
Add flour and cook for 1 minute, making sure all flour is moistened. Press the Cancel button, then slowly add broth and mix well, scraping the bottom of pot well. Close lid, set steam release to Sealing, press the Manual button, and set time for 3 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release the remaining pressure. Press the Cancel button, open lid, and stir soup well. Purée with an immersion blender or blend soup in batches in a blender. Stir in cream. Serve hot.

Notes

PER SERVING
CALORIES: 163
FAT: 14g
PROTEIN: 2g
SODIUM: 159mgFIBER: 1g
CARBOHYDRATES: 6g
SUGAR: 2g, *Manual and Pressure Cook buttons are interchangeable