Quick and Easy Pressure Cooker (Instant Pot) Chicken Enchilada Soup

Retired Computer Consultant (Design, Implement & Maintain) network systems for small businesses. Provided system software and hardware support for a local county offices.

1 can (14.5 oz) chicken broth

1 can (28 oz) mild enchilada sauce

1 (14.5 oz) can diced tomatoes

1 can (4.5 oz) chopped mild green chiles

2 boneless, skinless chicken breasts

2 cans (15 oz) black beans, drained, rinsed

2 cups frozen corn

subheading: OPTIONAL TOPPINGS:

Shredded Mexican cheese

Chopped fresh cilantro

Tortilla strips

Sour Cream

Diced avocado

Directions at pressurecookingtoday.com

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