Easy Chicken Enchilada Soup

• 2 pounds skinless, boneless chicken breast halves
• 2 (14 ounce) cans black beans, rinsed and drained
• 2 cups chicken stock
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14 ounce) can fire-roasted diced tomatoes, with juice
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can diced green chiles
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt (optional)
• 1 teaspoon ground cumin

1. Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

skinless, black beans, chicken stock, whole kernel corn, tomatoes, enchilada sauce, green chiles, white onion, garlic, salt, ground cumin

Taken from www.allrecipes.com/recipe/261105/easy-chicken-enchilada-soup/ (may not work)