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Vortex Plus - Crispy Boneless Buffalo Wings
Chicken Queso Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
4-6 servings
|
Ingredients
Pot Mixture:
- 3 cups chicken broth
- 1 1/4 cups fresh salsa
- 1 lb boneless skinless chicken thighs
- 1 tsp garlic powder
- 1/2 tsp ground chipotle powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
To Finish:
- 8 ounce cream cheese
1 package softened and cubed - 1/2 cup Monterey Jack cheese shredded
- 1/4 cup cotija (or queso fresco), crumbled
- 2 tbsp chopped cilantro optional
Ingredients
Pot Mixture:
To Finish:
|
Instructions
- Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
- Turn the pot off by selecting CANCEL , then select SAUTE .
- Add cream cheese and stir until melted and mostly incorporated.
- Stir in the monterey jack cheese. Serve warm topped with cotija and chopped cilantro.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I have 5 kids and its usually pretty hard to fine something they all like. But this was definitely one of the good ones. A must make!
I need to know what settings to set the pot on. less, normal, high / low high?
Delicious! Could do with a bit more chicken but that’s preference. Well done!