Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 2 tbsp olive oil
  • 3 large poblano peppers, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium chicken broth
  • 1 can (14.5oz) diced green chiles
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and once shimmering, brown the diced chicken thighs for 3-4 minutes per side until golden; remove chicken and set aside.
  2. In the same pot, add the diced poblanos and onions. Sauté for 5 minutes until the onions are translucent and the peppers are softened.
  3. Stir in the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and use a spatula to scrape all the browned bits from the bottom of the pot to avoid the Burn error.
  5. Stir in the diced green chiles and return the browned chicken and its juices to the pot.
  6. Lock the lid and set to Manual/Pressure Cook on High for 15 minutes. Allow a Natural Release for 10 minutes before venting remaining steam.
  7. Remove the chicken to a bowl and shred with two forks until tender.
  8. Turn the Instant Pot back to Sauté mode on low. Stir in the cubed cream cheese and heavy cream, whisking constantly until the sauce is smooth and glossy.
  9. Fold the shredded chicken back into the sauce and stir in fresh cilantro and lime juice.