Cheesy Rotel Chicken Soup in Your Pressure Cooker
This creamy and spicy Cheesy Rotel Chicken Soup blends juicy shredded chicken, zesty Rotel tomatoes, and two cheeses into a pressure-cooked comfort meal that's ready in under an hour.
Equipment
- 1 Pressure Cooker with sealing ring
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- 32 ounces chicken stock
- 2 10-ounce cans Rotel (tomatoes with green chilis) undrained
- 1 8-ounce bar cream cheese room temperature
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water OR ⅛ teaspoon xanthan gum optional thickener
Instructions
Instructions
- Put chicken breasts in the pressure cooker pot. Sprinkle garlic powder, onion powder, cumin, garlic salt, and black pepper over the chicken.
- Add chicken stock and both cans of Rotel (juice and all) right on top. No draining needed.
- Seal the pressure cooker with its sealing ring and set it to cook on high pressure for about 10 minutes.
- When it’s done, use the natural release for 10 minutes. Then quick release the rest of the steam to safely open the lid.
- Take out the chicken breasts and shred them with two forks. Be gentle so you get nice pieces without turning it to mush.
- Return the shredded chicken to the pot and stir in the room temperature cream cheese until it melts smooth. Mix in the shredded cheddar cheese. If you want thicker soup, add your thickener mix now and simmer with slow release for another 5 minutes before serving hot.
Notes
Leftovers can be stored in the fridge for a few days or frozen for later. Reheat gently and stir to keep the cheese from separating. Add a splash of stock if needed.