Creamy Keto Chicken-Poblano Soup

Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By pattie

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
397 calories; protein 23g; carbohydrates 6.5g; fat 31.2g; cholesterol 126.4mg; sodium 546.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

pattie
Rating: 5 stars
03/25/2019
My daughter-in-law made this and added frozen shrimp. She said it was delicious! Read More
Helpful
(3)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
balamb3
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
Helpful
(3)
pattie
Rating: 5 stars
03/25/2019
My daughter-in-law made this and added frozen shrimp. She said it was delicious! Read More
Helpful
(3)
Angelite
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
Helpful
(2)
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Larry Eggemeyer
Rating: 5 stars
02/28/2019
Fabulous. Read More
Helpful
(1)
Mary G
Rating: 5 stars
11/16/2020
This was delicious, but I changed a few things up. I browned the chicken and then cooked the onions in the juices from the chicken. I cooked the pablano whole and then chopped it in the food processor with half of the cream cheese. I will use 2 pablanos next time. I also added cumin and Mexican oregano. Awesome recipe!! Read More
Jeanie
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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Kimmy727
Rating: 5 stars
09/01/2019
This is a delicious dish!! Read More
Dee Decrevel
Rating: 5 stars
03/09/2019
This was very good. I will make it again. Thanks for the recipe Read More
Taylor
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
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