This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken thighs liberally with salt and black pepper.

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  • Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). 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.

Nutrition Facts

397 calories; 31.2 g total fat; 126 mg cholesterol; 547 mg sodium. 6.5 g carbohydrates; 23 g protein; Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
03/05/2019
I made this for dinner last night. Amazing! I changed It up a little. I used about four cups of chicken broth instead of the 10 oz the recipe suggested. I added about 1/4 teaspoon of taco seasoning. We put shedded Mexican cheese and avocado over ours. Cannot wait to have it again. Read More
(3)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2019
I made this for dinner last night. Amazing! I changed It up a little. I used about four cups of chicken broth instead of the 10 oz the recipe suggested. I added about 1/4 teaspoon of taco seasoning. We put shedded Mexican cheese and avocado over ours. Cannot wait to have it again. Read More
(3)
Rating: 5 stars
03/05/2019
I made this for dinner last night. Amazing! I changed It up a little. I used about four cups of chicken broth instead of the 10 oz the recipe suggested. I added about 1/4 teaspoon of taco seasoning. We put shedded Mexican cheese and avocado over ours. Cannot wait to have it again. Read More
(3)
Rating: 5 stars
03/11/2019
Rich and creamy. I don t have an insta pot cooked on stovetop. Came out perfect. I used chicken breast instead of thighs. Green onions and himalayan salt. Will make again!! Read More
(2)
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Rating: 5 stars
03/25/2019
My daughter-in-law made this and added frozen shrimp. She said it was delicious! Read More
(2)
Rating: 5 stars
02/28/2019
Fabulous. Read More
(1)
Rating: 5 stars
03/09/2019
I followed the recipe exactly. I'm not a fan of really spicy foods and debated about using only half of the poblano but it was great. I removed the seeds and chopped it into pieces. I loved the soup but would give it 4.5 stars. It wasn't creamy enough for me. I reheated the leftover the next night in the IP on the Steam setting for 5 minutes which was longer than necessary maybe 3 minutes. Before reheating I mixed in about 1/2 cup of cooked rice and the soup was perfect! Read More
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Rating: 5 stars
09/01/2019
This is a delicious dish!! Read More
Rating: 5 stars
03/09/2019
This was very good. I will make it again. Thanks for the recipe Read More
Rating: 5 stars
03/09/2019
I used chicken breast instead of thighs. I didn t have the pepper so I used a can of green chilies. I will make again. Read More