Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken thighs
  • 1 ⅓ cups red salsa
  • 3 cups chicken broth
  • ½ tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp ground chipotle powder
  • ½ tsp ground black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp dried parsley
  • 1 8-oz package cream cheese, softened and cubed
  • ½ cup jack cheese
  • ¼ cup queso fresco (crumbled)
  • 2 tbsp chopped cilantro (optional)

Instruction

  • Instant Pot Directions:Add chicken broth, salsa, sea salt, garlic powder, chipotle powder, black pepper, coriander, cumin, and parsley to the inner pot of the Instant Pot. Stir ingredients until combined.
  • Add the chicken thighs to the pot. Cover, lock the lid and flip the steam release handle to the Sealing position.
  • Select Pressure Cook (Manual) on High-Pressure and set the cook timer to 20 minutes.
  • Once cooking time is complete, let the pressure release Naturally for 10 minutes and then Quick release all the remaining pressure.
  • Open the lid and use a slotted spoon to transfer just the chicken thighs to a cutting board and use two forks to shred the chicken. Return the shredded chicken to the pot and stir into the soup.
  • Select Saute on the Instant Pot and bring the soup to a boil. Add the cream cheese cubes to the pot and stir continuously until the cream cheese has melted into the soup (it is okay if there are tiny unmelted pieces of cream cheese).
  • Press cancel to turn off the pot and add the Jack cheese and stir until melted into the soup.
  • Serve soup in bowls and sprinkle each with ½ tbsp crumbled queso fresco and 1 tsp chopped cilantro. Serve hot.