This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute. Source:, May 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.

  • Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.


To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.

Equipment: Electric pressure cooker (multicooker)

Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.

Nutrition Facts

269 calories; total fat 9.6g 15% DV; saturated fat 3.6g; cholesterol 55mg 18% DV; sodium 662mg 26% DV; potassium 565mg 16% DV; carbohydrates 19.7g 6% DV; fiber 5.2g 21% DV; sugar 5g; protein 26.4g 53% DV; exchange other carbs 2; vitamin a iu 1340IU; vitamin c 25mg; folate 44mcg; calcium 167mg; iron 3mg; magnesium 28mg; thiaminmg.

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Rating: 5 stars
Another great recipe! All your recipes are so good! First time using our new instant pot and we are very happy with the results. Made the recipe exactly as is. Read More