Instant Pot Chicken Enchilada Soup | Instant Pot Winners | Umami

Ingredients

• 1 lb boneless skinless chicken breast
• 1 white onion (diced)
• 1 red bell pepper (de-seeded, stem removed, and diced)
• 1 15 ounce jar red enchilada sauce
• 1 15 ounce can pinto beans, drained and rinsed
• 1 15 ounce can Northern beans, drained and rinsed
• 1 15 ounce can cannellini beans, drained and rinsed
• 1 15 ounce can chicken broth
• 1 4 ounce can green chiles
• 1 tablespoon chili powder
• 1 teaspoon cumin
• salt and pepper (to taste)
• 4 ounces cream cheese
• 1 cup shredded cheddar cheese
• Hayley also adds frozen corn
• Toppings: shredded cheese (avocado, green onion, cilantro, sour cream, plain yogurt, tortilla chips), fresh tomatoes, lime