- 4 skinless, boneless chicken thighs
- salt and ground black pepper to taste
- 10 ounces water
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 poblano pepper, sliced
- 1/2 onion, diced
- 8 ounces cream cheese, softened
- Season chicken thighs liberally with salt and black pepper.
- Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.
07/28/2019
recipepes.com
creamy keto chicken-poblano soup, recipe
PT15M
PT1H
5
455 calories
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