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Ingredients

4 skinless, boneless chicken thighs salt and ground black pepper to taste 10 ounces water 1 (10 ounce) can diced tomatoes with green chile peppers 1 poblano pepper, sliced ½ onion, diced 8 ounces cream cheese, softened

Nutrition Info

396.5 calories carbohydrate: 6.5 g cholesterol: 126.4 mg fat: 31.2 g fiber: 1.7 g protein: 23 g saturatedFat: 15.6 g servingSize: - sodium: 546.9 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Season chicken thighs liberally with salt and black pepper.
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.

4 servings

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