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: EatingWell.com, May 2018

Hilary Meyer
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 9.6 g total fat; 3.6 g saturated fat; 55 mg cholesterol; 662 mg sodium. 565 mg potassium; 19.7 g carbohydrates; 5.2 g fiber; 5 g sugar; 26.4 g protein; 1340 IU vitamin a iu; 25 mg vitamin c; 44 mcg folate; 167 mg calcium; 3 mg iron; 28 mg magnesium;

Reviews (1)

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Rating: 5 stars
09/23/2018
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