Cream of Jalapeño Soup
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.
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Ingredients
  • 4tbsp unsalted butter
  • 8 medium jalapeño peppersseeded and finely chopped
  • 1 medium onionpeeled and finely chopped
  • 3 garlic clovespeeled and minced
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tsp salt
  • 1/4tsp ground black pepper
  • 1/4tsp smoked paprika
  • 1/4cup all-purpose flour
  • 4cups chicken broth
  • 3/4cup heavy whipping cream
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

PER SERVING
CALORIES: 163
FAT: 14g
PROTEIN: 2g
SODIUM: 159mgFIBER: 1g
CARBOHYDRATES: 6g
SUGAR: 2g

*Manual and Pressure Cook buttons are interchangeable