poblano chicken soup- instant pot

Very mild and just what I wanted.  My husband really liked it too.  I had my kids try to guess the "secret" ingredient and they couldn't.  Cauliflower!  I really like how the beans and cauliflower were incorporated so we didn't really notice they were there.

instant pot poblano chicken soup (adapted from cookbook: Instant Fast & Easy by Urvashi Pitre)
1/2 cup dried navy beans
2 cups hot water
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
2 1/2  cups cool water
1 cup chopped cauliflower
1 cup diced white onion
3 poblano peppers, seeded and chopped (I used Anaheim peppers; couldn't find the other)
1/4 cup chopped fresh cilantro 
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ounces light cream cheese

Soak the navy beans in the hot water for 1 hour; drain and transfer to the instant pot.
Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander and cumin.
Secure the lid on the pot.  Close the pressure-release valve.  Select Manual and set the pot on High pressure for 15 minutes.  At the end of the cooking time, allow the pot to sit undisturbed 10 minutes, then release any remaining pressure.
Remove the chicken from the pot and set aside on a plate.  Use an immersion blender to puree the soup directly in the pot.
Select Saute on the instant pot.  When the soup is bubbling, while whisking, add the cream cheese in chunks until melted and combined.
Shred the chicken and return it to the pot.  Stir until heated through.  Season with freshly ground black pepper and salt.  Select Cancel.  Serve garnished with more cilantro.