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5 from 1 vote

Instant Pot Chicken and Poblano Soup

This Instant Pot Chicken and Poblano soup combines fresh ingredients like poblanos, jalapenos, and cilantro with staples like beans for the perfect bite!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Instant Pot
Cuisine: Mexican
Servings: 8 servings
Calories: 270kcal
Author: Sarah Baumeister

Ingredients

  • 6 cups chicken stock
  • 2 chicken breasts
  • 2 large poblanos diced
  • 1 large onion diced
  • 1 jalapeno diced
  • 2 cans Northern Beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup Greek yogurt or sour cream
  • 1 cup shredded Monterey Jack cheese
  • 2 tsp. salt
  • ½ cup fresh cilantro chopped

Instructions

  • To the Instant Pot add chicken, poblanos, jalapeno, onion, beans, corn, chicken stock and salt.
  • Set the Instant Pot to cook on High Pressure for 8 minutes. The pot will take some additional time to come up to pressure and to Natural Release.
  • Once the soup has finished cooking, remove chicken breasts and shred with a fork. Place shredded chicken back in, along with Greek yogurt, cheese, and cilantro. Stir to combine.
  • Serve with extra cilantro and fresh lime wedges.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 24g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 960mg | Fiber: 4g | Sugar: 6g