Chile Relleno Soup in Your Pressure Cooker
This bold and creamy chile relleno soup blends roasted poblanos, tender chicken, and melty cheese for a comforting, pressure-cooked experience done in under an hour.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 Poblano peppers medium size, roasted and peeled
- 2 tablespoon Butter
- ¼ cup Chopped onion
- 2 cloves Garlic minced
- 1 teaspoon Ground cumin
- 4 cups Chicken bone broth
- Salt and pepper to taste
- 1.5 lb Boneless skinless chicken cut into ½ inch pieces
- 8 oz Cream cheese
- 1.5 cups Shredded cheddar cheese
- 8 slices Cheddar or pepper jack cheese thin sandwich slices
Instructions
Instructions
- Roast poblano peppers until charred on all sides using broiler or open flame.
- Place in bowl, cover with plastic wrap, steam 10 minutes, then peel and chop.
- Melt butter in pressure cooker pot over medium heat. Add onion and cook until translucent, about 4–5 minutes.
- Add garlic and cumin, cook 1 minute until fragrant.
- Add chopped poblanos and pour in chicken bone broth. Bring to a boil.
- Add chicken pieces, reduce heat, and simmer 15–20 minutes until cooked through.
- Blend cream cheese, shredded cheddar, and about 1 cup of hot broth until smooth, return to soup and stir.
- To serve, ladle soup into bowls and top with thin cheese slices. Broil until cheese is melted and bubbly.
Notes
Optional garnishes: chopped fresh cilantro or extra roasted peppers. To store, refrigerate 3–4 days or freeze up to 3 months.