Step 1

Turn Instant Pot to saute and add butter, onions, green peppers, jalapenos, and seasoning.

Step 2

Saute until the onions are translucent.

Step 3

Add chicken broth and cubed chicken. (I cut my chicken in big cubes.)

Step 4

Set Instant Pot to cook on manual for 15 minutes. It will take several minutes for the Instant Pot to come to pressure then it will begin to count backwards.

Step 5

When it is finished with the cycle, allow a 5 minute natural release.

Step 6

When the 5 minutes is complete, release steam. I always cover valve with a towel while the steam is releasing.

Step 7

Turn Instant Pot to saute.

Step 8

Remove chicken and using two forks shred in big chunks then return chicken to Instant Pot.

Step 9

Add heavy whipping cream, softened cream cheese, cheeses, and cooked bacon stirring until the cheeses melt.

Step 10

Sprinkle xanthan gum on top to thicken the soup and turn Instant Pot to warm.

Step 11

Simmer for 10-15 minutes so that the soup can thicken. It takes Xanthan Gum a few minutes to work.

Step 12

Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos and cooked bacon sprinkled on top.

Step 13

Melt butter in a saucepan and saute onions, green peppers, jalapenos, and seasoning until onions are translucent.

Step 14

Spoon mixture into Crock Pot then add chicken breasts and chicken broth.

Step 15

Cook on high for 3-4 hours or low 6-7 hours.

Step 16

Remove chicken, shred and then return chicken to the Crock Pot

Step 17

Add softened cream cheese, heavy whipping cream, cheeses, and cooked bacon stirring until the cheeses melt. Cover and cook on high for 10 minutes so that the flavors can combine.

Step 18

Sprinkle xanthan gum on top to thicken the soup and allow to simmer on low with the lid off for 10-15 minutes so that the soup thickens.

Step 19

Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos and bacon sprinkled on top.