Step 1

Place chicken breasts in the bottom of the Instant Pot.

Step 2

In a bowl, mix together cream of chicken soup, salsa, corn, black beans, cumin, and cilantro. Pour over chicken in Instant Pot.

Step 3

Pour water on top of all ingredients, but don’t mix it in.

Step 4

Place lid on top of Instant Pot and move valve to SEALING.

Step 5

Press MANUAL button (or PRESSURE COOK button) and set timer for 18 minutes (if using frozen chicken breasts, set timer for 25 minutes).

Step 6

Once the time is up, move the valve to VENTING and do a QUICK RELEASE of the pressure.

Step 7

Remove the lid, then remove the chicken breasts from the Instant Pot. Place them on a cutting board and shred using 2 forks. Add chicken back into Instant Pot.

Step 8

Stir in cheese and let the cheese melt until soup is creamy and smooth.

Step 9

Serve topped with your favorite toppings and more cheese if desired.