Chile Relleno Soup

Ingredients:

2 medium poblano peppers (chopped)

1 jalapeno (seeded and chopped)

2 T butter

1 T oil

¼ chopped onion

1 clove garlic

1 tsp cumin

2 cups bone broth

Salt and Pepper to taste

4 oz silken tofu

1/2 c shredded cheddar or pepper jack cheese

 Directions:

Press the sauté button on the InstaPot.  Once the display reads Hot add oil and butter.  Add the onions, peppers and stir until soft.  Add the garlic.   Stir until fragrant about 2 mins, then add the drained tofu, and seasonings.  Pour in bone broth and stir.  Place lid on pot and cancel the sauté setting.  Set Instapot to pressure cook for 7 minutes at high pressure. Once the cycle is complete allow the Instapot to self-release by letting it sit for 10 minutes.  Release the remaining pressure, remove lid.  Blend until smooth using an immersion or regular blender.  Top with shredded cheese before serving.  Taste for flavor and enjoy!