Creamy Salsa Verde Chicken Soup

For the shredded salsa verde chicken:

1. Combine 1 lb chicken breast, 1 cup low-sodium chicken broth, 1 cup salsa verde, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cumin, and 1/4 tsp cayenne pepper in your Instant Pot.
2. Pressure cook on normal for 10 minutes with natural release.
3. Then, shred the chicken with a fork.

For the Creamy Salsa Verde Soup:

1. Use the sauté function on your Instant Pot. Add a drizzle of olive oil and the chopped poblano peppers.
2. Sauté for 5 minutes then add in the chopped onions and sauté for another 5 minutes.
3. Add the minced garlic and sauté for 2 minutes.
4. Mix in the 2 tbsp flour.
5. Add 2 cups chicken broth, 1/2 cup salsa verde, 1/2 cup corn, the shredded chicken with its salsa verde mixture, and the remaining seasonings (1/4 tsp chili powder, salt to taste, pepper to taste, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cumin).
6. Turn to slow cook and cook for at least 40 minutes to let the flavors combine and to let the mixture thicken.
7. Mix in the 1/4 cup heavy cream and 1/2 cup shredded sharp cheddar.
8. Top with green onions for garnish and enjoy!