Poblano Chicken Soup

1 C Diced Onion

3 Poblano Peppers

5 Cloves Garlic

2 C Diced Cauliflower (can use frozen)

1 1/2 lbs Chicken Breast, cut into large chunks

1/4 C Fresh Cilantro

1 tsp Ground Coriander

1 tsp Ground Cumin

2 tsp Salt

2 C Water

2 oz Cream Cheese, cut into small chunks

1 C Sour Cream

Pressure Cooker Instructions

• To the inner pot of the Instant Pot, add the onion, poblanos, garlic, cauliflower, chicken, cilantrol, coriander, cumin, salt and water.  Lock the lid in place.  Select Manual or Pressure Cook and adjust the pressure to High.  Cook for 15 minut4es.  When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.  Unlock the lid.
• Remove the chicken with tongs and place in a bowl.
• Tilting the pot, use an immersion blender to roughly puree the vegetable mixture.  It should still be slightly chunky.  Turn the Instant Pot to Saute and adjust to high heat.  When the broth is hot and bubbling, add the cream cheese and stir until it melts.  Use a wisk to blend in the cream cheese if needed.
• Shred the chicken and stir it back into the pot.  Once it is heated through, serve, topped with sour cream.