Recipes
Poblano Soup
4 Servings
8 Minutes
INSTRUCTIONS
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set the time to 8 Minutes.Place the stainless steel inner pot inside the Instant Pot®. Add the poblano chili peppers (previously cut and deveined) with granulated salt, one quarter white onion and the garlic cloves.
- Once the time set on the Instant Pot® is up, press Cancel, turn the pressure valve to “Venting” and let the pressure release naturally. It will be ready when the float valve drops into the lid.
- Strain, drain and set aside the ingredients. Then, add to blender together with the chicken broth. Blend until smooth.
- Add the salt and pepper, mix and taste. Adjust flavor if necessary. For creamier soup, add sour cream now. Mix until incorporated.
- For a final touch, garnish with some roasted poblano pepper and/or manchego cheese crisp (see image).
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About the chef
Giovanna Ronci
Giovanna Ronci is a chef and culinary content creator known for her passion for homemade, fresh, and innovative recipes. She draws from her deep connection to Mexican flavors and tradition, bringing these influences to her various culinary projects. Giovanna is also an author, with her upcoming book in collaboration with Luz Colsa, Be Our Guest, set to launch in November 2024, where she will continue to share her love for food with a focus on bringing people together through delicious, thoughtfully crafted meals.
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