Step 1

Press Saute on the Instant Pot, Normal mode. Add olive oil and butter, onions, celery, green peppers and salt. Cook for 5-6 minutes, stirring a few times until softened.

Step 2

Add the garlic, all of the spices, oregano and corn and stir for 30 seconds. Press Cancel to stop the Saute process.

Step 3

Add the chicken stock and diced potatoes and stir through, scraping the bottom with a spatula.

Step 4

Secure and lock the lid. Set to HIGH pressure for 3 minutes. Once the timer is done, quick-release the pressure and open the lid.

Step 5

Add heavy cream, lime juice, grated cheese and ¼ cup of chopped cilantro. Stir through.

Step 6

Scoop 1.5-2 cups of the soup out into a jug or a bowl and use an immersion stick blender to puree it until smooth. Return the puree to the soup and stir. It should get nice and thick.

Step 7

Taste for salt and pepper and adjust seasoning as needed.

Step 8

Serve in bowls topped with extra Cotija cheese (or feta), tortilla chips or corn chips, lime wedges, a few chili flakes and a dollop of sour cream (optional).