Poblano Soup
  • 5poblano chili peppers
  • granulated salt
  • ¼ white onion
  • 2cloves garlic
  • 2cups chicken or vegetable broth
  • Salt & pepper
Optional for serving: Other accompaniments
  • Stir-fried Poblano Pepper in small cubes
  • Cheese crisp chopped
  • Sour cream in the soup or just for as garnish
  1. 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.
  2. 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.
  3. Strain, drain and set aside the ingredients. Then, add to blender together with the chicken broth. Blend until smooth.
  4. Add the salt and pepper, mix and taste. Adjust flavor if necessary. For creamier soup, add sour cream now. Mix until incorporated.
  5. For a final touch, garnish with some roasted poblano pepper and/or manchego cheese crisp (see image).