avocado slices, chopped cilantro and green onionsto garnish
Instructions
Sprinkle taco seasoning over the chicken breasts. Set aside.
Press the Sauté button. When display reads HOT, add the oil. Swirl around the bottom, then add the onions and bell pepper. Cook until they begin to soften, about 3 minutes.
Add the garlic, stir and cook for one additional minute.
Press the Cancel button. Pour in the chicken stock and enchilada sauce. Stir to combine.
Add the chicken, beans, corn and crushed tomatoes. Do not stir.
Secure the lid. Press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 20 minutes.
When the pot beeps, press the pressure release button. This will take 2 to 3 minutes. Remove the lid, then remove the chicken and place on a large dinner plate.
Add the cream, yogurt and shredded cheese to the pressure cooker. Stir to combine and place the lid back on top.
Shred the chicken and return to the pressure cooker. Replace the lid to allow the cheese to melt and the chicken to warm back up, about 5 minutes.
Remove the lid, stir and serve topped with Greek yogurt, cilantro, green onions and avocado slices. You could also serve with tortilla strips or crumbled tortilla chips if desired.
Notes
If onions and bell pepper stick to the bottom, add the chicken stock and scrape the bottom really well to remove anything that is burned on or you will get a BURN notice.
Adding the stock and enchilada sauce first, keeps the chicken, corn and beans from sticking to the bottom. That is why we do not stir the ingredients together.
For even creamier soup, substitute 8 ounces of cream cheese for the cream and yogurt.