Poblano Soup


  • 5 poblano chili peppers
  • granulated salt
  • ¼ white onion
  • 2 cloves garlic
  • 2 cups chicken or vegetable broth
  • Salt & pepper
  • Stir-fried Poblano Pepper in small cubes
  • Cheese crisp chopped
  • Sour cream in the soup or just for as garnish
  • 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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