Instant Pot Green Chicken Enchilada Soup

Instant Pot Instructions

1. Pat chicken dry with a paper towel. Sprinkle evenly with salt and pepper.
2. Turn instant pot on sauté and manually adjust to the high setting. Add 1 tablespoon of the olive oil. Sear chicken, about 2-3 minutes per side. Remove to a plate and set aside
3. Pour ¼ cup of the chicken broth and vinegar into the instant pot, scraping up any browned bits on the bottom of the pot. Adjust the setting to medium.
4. Add remaining olive oil to the instant pot. Stir in onion, bell pepper, jalapeno pepper, and poblano pepper, and cook for 3-4 minutes, stirring frequently, until somewhat tender.
5. Stir in garlic, green chilis, cumin, oregano, chili powder, and paprika, and cook for 1 minute, until garlic is fragrant.
6. Add white beans, enchilada sauce, lime juice, and remaining chicken broth. Stir to combine and cook 2 minutes. Turn instant pot off.
7. Optional: For a somewhat thicker soup, use an immersion blender and pulse 2-3 times or transfer 1-2 cups of the mixture to a stand blender, blend until smooth, and add back to the instant pot.
8. Add cilantro and the seared chicken to the instant pot. Secure lid and turn vent to sealing. Using the manual setting, turn the instant pot on high pressure for 10 minutes. Once done cooking, let the soup sit for 10 minutes on warming before quick releasing the valve.*
9. After quick releasing the valve, remove the lid. Discard cilantro. Shred chicken using tongs or two forks. Stir in Monterey Jack cheese. Add salt and pepper to taste. Serve immediately with tortilla strips, lime slices, and fresh cilantro.

Slow Cooker Instructions*

1. Pat chicken dry with a paper towel. Sprinkle evenly with salt and pepper.
2. In a 5 quart slow cooker, whisk together all ingredients, except the cheese and the chicken, until completely combined.
3. Optional: For a somewhat thicker soup, use an immersion blender and pulse 2-3 times or transfer 1-2 cups of the mixture to a stand blender, blend until smooth, and add back to the slow cooker.
4. Place chicken in the slow cooker and cover with the soup mixture.
5. Cook for 3 ½ - 4 hours on high, or 7 - 8 hours on low.
6. Discard cilantro. Shred chicken using tongs or two forks. Stir in Monterey Jack cheese. Add salt and pepper to taste. Serve immediately with tortilla strips, lime slices, and fresh cilantro.