Elena For Reels

Tonight’s dinner is perfect for this chilly weather.  It’s very easy to prepare and took me less than an hour to fix. Exactly the reason why I bought my Instant Pot (Ultra).  I had my Instant Pot last year and it had made it possible for Tashi and I to still enjoy home-cooked meals despite our usually busy daily schedules.  I have only been preparing soups since I bought it.  Hopefully I can start making yogurt and baking cake in it soon!

Ingredients:

• 2 tbsp unsalted butter or ghee
• ¹/₂ small yellow onion, diced
• 1 tbsp minced garlic
• 1 tbsp taco seasoning
• 2 chicken breasts, skinless
• 1 can chicken broth
• 1 can tomatoes & chilies (I used Red Gold brand of petite diced tomatoes and chilies)
• 1 bell pepper, diced
• 2 oz cream cheese (I used Raskas brand)
• ¹/₂ cup heavy whipping cream

Options for Toppings:

• sour cream or avocado (Tashi and I opted for sliced avocado)
• thinly sliced jalapeno
• cilantro
• lime

Directions:

1. Set the Instant Pot to sauté and allow to heat. Add butter, onion, garlic, and taco seasoning. Sauté for about 3 minutes.

2. Add in the chicken and broth to the pot. Put the lid on and cook on manual/pressure cook setting for 12 minutes. Make sure the valve is turned to “sealing.”  At the end of 12 minutes, release the vent valve.  (For this recipe, I let the Instant Pot release naturally).

3. Remove the chicken and shred.  Add the diced bell pepper, canned tomatoes and chilies, cream cheese and heavy cream to the soup and stir until creamy.  Note:  You have the option to add the bell pepper and canned tomatoes and chilies on step 1. I just don’t like the pepper and tomatoes to be too mushy so I prefer to add them on the last step. 
4. Add back the shredded chicken and cook on manual/pressure cook setting for another 5 minutes.
5. Serve with desired toppings.

ENJOY!

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.” – Auguste Escoffier