Salsa Verde Steak Soup

Instructions

1. Heat oil in a large stockpot over medium-high heat.  Add onion and poblano pepper, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.
2. Stir in all remaining ingredients until combined.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the steak is tender.
3. Taste and season with salt and pepper as needed.
4. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
5. Press the “Sauté” button, and add oil to the bowl of an Instant Pot.  Once the oil has heated, add the onion and poblano.  Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.  Add the garlic and sauté for 1 more minute, stirring occasionally.  Press “Cancel.”
6. Add all remaining ingredients to the bowl of your Instant Pot, and briefly stir the soup to combine.  Close lid securely and set vent to “Sealing”.  Cook on high pressure for 20 minutes, followed by a quick release.  Remove the lid.
7. Taste and season with salt and pepper as needed.
8. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
9. Add all ingredients (omitting the oil) to the bowl of a large 6-quart slow cooker, and briefly stir the soup to combine.  Cover and cook on high for 3-4 hours, or on low for 6-8 hours, until the steak is tender.
10. Taste and season with salt and pepper as needed.
11. Serve warm, garnished with lots of your favorite toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.