Ingredients

The following ingredients have 9 Servings
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups chicken broth
  • 6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts
  • 3 carrots
  • 3 celery ribs
  • 3 large Russet potatoes
  • 1 (16 oz) bag frozen corn
  • 1 (4 oz) can diced green chiles
  • 1 (3 oz) package real bacon bits
  • 1 (8 oz) package cream cheese
  • 1 red bell pepper
  • 4 green onions
  • Salt and pepper

Instruction

  • Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the diced onion. Saute for about 4 or 5 minutes. Pour in the broth. Let the saute setting stay on while you prepare the rest of your ingredients. 
  • Cut excess fat off of your chicken. Cut the chicken into 1 inch cubes. Peel and slice the carrots into ½ inch rounds. Dice the celery. Peel potatoes, if desired. Cut them into 1 inch cubes. Add chicken, carrots, celery and potatoes into the Instant Pot.
  • Add in the frozen corn and the green chiles. Stir.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 5 minutes (if you don’t have a soup button then use the manual or pressure cook button).
  • Dice up your bell pepper and green onion. Lay the cream cheese on the counter to get a little soft. 
  • When the time is up let the pot sit there for an additional 5 minutes (L0:05) and then move the valve to venting. Remove the lid.
  • Stir in the bacon, cream cheese, red pepper and onions. Once the cream cheese is melted test the soup. Add salt and pepper to taste. 
  • Ladle into bowls and enjoy!