Step 1

Press the saute function on the Instant Pot, and once hot, add the olive oil.

Step 2

Once the oil is hot, add the onion, garlic, jalapeno, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes. Stir often.

Step 3

Press cancel to turn off the saute feature. Add chicken, salsa and chicken stock to the pot.

Step 4

Secure the lid, turn to sealing, and set the pot to pressure cook for 5 minutes.

Step 5

Carefully quick release the pressure. You can let the pot naturally depressurize too. Really is your choice on this one.

Step 6

Shred the chicken with forks. I find it easier to pull the chicken out with tongs and chop it and return it back to the pot.

Step 7

Add in the cream cheese and stir until melted and incorporated into the soup. Turn the saute function back on if the cream cheese is not melting well.

Step 8

Serve immediately or store in the fridge for up to 4 days.

Step 9

If making this on the stove top, follow the same sequence as above, changing the simmer time to 30 minutes, versus 5 minute pressure time.