Instant Pot Chicken Enchilada Soup (Use Fresh or Frozen Chicken)

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Marg

1 can (14.5 ounces) chicken broth

1 can (28 ounces) mild enchilada sauce

1 can (14.5 ounces) diced tomatoes

1 can (4.5 ounces) chopped mild green chiles

2 boneless, skinless chicken breasts

2 cans (15 ounces, each) black beans, well-drained and rinsed

2 cups frozen corn

Shredded Mexican cheese, if desired, for topping

Chopped fresh cilantro, if desired, for topping

Tortilla strips, if desired, for topping

Sour cream, if desired, for topping

Diced avocado, if desired, for topping

Directions at pressurecookingtoday.com

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