Place diced onion, poblano pepper, serrano pepper, and garlic into the blender. Add two cups chicken broth and puree. 

Pour mixture into the instant pot. Shred chicken from rotisserie removing skin and place chicken into the instant pot. Pour in the remaining chicken broth and water.

Quarter potatoes and add to the instant pot. Place lid on instant pot and set pressure valve to close. Set to high pressure for 8 minutes. Once the instant pot stops counting quick release pressure.

Turn instant pot to saute and add in peas and carrots. Cook for about 3 minutes until carrots are tender.

To the blender add a 1/3 cup water, lime juice, and cilantro bundle. Blend well. 

Pour this while stirring into the soup. Top with maggi. Add salt and pepper. Stir well and turn off saute mode.