Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day.

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken breasts
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 ounces) fire-roasted diced tomatoes
• 1-1/2 cups frozen corn
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh cilantro
• optional: crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Directions

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Press cancel. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve.
2. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.
3. Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with optional toppings as desired.