Instant Pot Chicken Poblano Soup
- 4 chicken breasts
- 1 tablespoon olive oil
- 2 poblano peppers, seeded and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, seeds and ribs removed, minced
- 1 tablespoon cumin
- 10 oz can rotel tomatoes
- 16 oz jar salsa verde
- 32 oz box chicken broth
- 4 ounces reduced fat cream cheese
- 1/2 cup light sour cream
- Optional toppings: avocado and cilantro
- Turn your Instant Pot onto saute (on high). Season your chicken breasts with salt and pepper. Add your olive oil to the Instant Pot and sear your chicken on both sides until golden brown. Remove the chicken from the Instant Pot
- Add your veggies, season with salt and pepper, add your cumin, and stir to combine. Add your chicken broth, rotel, and salsa. Stir to combine and add your chicken back in
- Place the lid on your Instant Pot and cook at high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then quick release the rest of the pressure
- Remove the chicken breasts from the soup and shred using two forks. Add the shredded chicken back to the soup
- Stir in your cream cheese and sour cream until it is totally combined into the soup
- Season to taste with salt and pepper
- Top each bowl with avocado and cilantro (optional)
