Chicken Queso Soup
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
Pot Mixture:
  • 3cups chicken broth
  • 1 1/4 cups fresh salsa
  • 1lb boneless skinless chicken thighs
  • 1tsp garlic powder
  • 1/2tsp ground chipotle powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
To Finish:
  • 8ounce cream cheese 1 package softened and cubed
  • 1/2cup Monterey Jack cheeseshredded
  • 1/4 cup cotija (or queso fresco), crumbled
  • 2tbsp chopped cilantrooptional
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  5. Turn the pot off by selecting CANCEL , then select SAUTE .
  6. Add cream cheese and stir until melted and mostly incorporated.
  7. Stir in the monterey jack cheese. Serve warm topped with cotija and chopped cilantro.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.