Easy Chicken Enchilada Soup
This pressure cooker enchilada soup, a simple family favorite, is a hearty blend of beans, corn, tomatoes, and chiles with a Southwestern kick.

In a multipurpose pressure cooker, combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin.

Lock the lid by closing it.

Set the timer for 30 minutes and cook the stew in the Stew mode at high pressure in accordance with the manufacturer’s recommendations.

Give the pressure 10 to 15 minutes to build.

In accordance with the manufacturer’s recommendations, release pressure naturally after 10 to 40 minutes.

With two forks, shred the chicken and add it back to the soup.