Step 1

Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the next step.

Step 2

Pressure Cook: Stir together chicken broth, salsa, and taco seasoning in pressure cooker pot (Note until well-mixed. Submerge chicken breasts in mixture. Secure and seal lid (Note 7). Cook for 25 minutes (Note at high pressure, followed by quick pressure release.

Step 3

Thicken Soup: Uncover and transfer only chicken breasts to plate; set aside. Whisk together 1 cup of hot liquid from pressure cooker with softened cream cheese in heatproof bowl or liquid measuring glass until smooth, a few minutes. Pour cream cheese mixture into pot, stirring it in.

Step 4

Shred Chicken: Turn on saute mode for medium heat. While waiting for liquid to boil, finely shred chicken using two forks and return chicken to pot. Boil soup for a few minutes to combine flavors, stirring frequently, then turn off saute mode.

Step 5

Serve (Note 9): Ladle soup into bowls, and top with avocado, cheddar cheese, and cilantro.