Chicken Queso Soup By: Chop Secrets Cuisine Modern Course Dinner Difficulty Easy Duration 30-60 min Cooking Technique Pressure Cook, Sauté Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 30-60 min, 4-6 servings, boneless skinless chicken thighs, chicken broth, chicken queso, chicken recipe, chicken soup, chopped cilantro, contributed, cook 45 min, cotija, cream cheese, dinner, easy, fresh salsa, garlic powder, ground chipotle powder, ground coriander, ground cumin, insta pot soup, instant pot chicken recipe, instant pot chicken soup, modern, monterey jack cheese, prep 5 min, pressure cook, queso soup, sauté Prep Time 5 min Cook Time 45 min Servings 4-6 servings Ingredients 3 cups chicken broth1 1/4 cups fresh salsa1 lb boneless skinless chicken thighs1 tsp garlic powder1/2 tsp ground chipotle powder1/2 tsp ground coriander1/2 tsp ground cumin8 ounce cream cheese1/2 cup Monterey Jack cheese1/4 cup cotija2 tbsp chopped cilantro Instructions Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot. Turn the pot off by selecting CANCEL , then select SAUTE .Add cream cheese and stir until melted and mostly incorporated.Stir in the monterey jack cheese. Serve warm topped with cotija and chopped cilantro. Previous Next