Chicken Enchilada Soup....Instant Pot Style

This recipe came from my sister, Kristen.  She makes hers in the crockpot. I have adapted it here for the instant pot for those days when there is no time to simmer it.

Chicken Enchilada Soup....Instant Pot Style
2 or 3 boneless, skinless chicken breasts (frozen)
2 cans chicken broth or 3 c. water with 1 T. chicken bouillon
1 can mexicorn, do not drain
1 can cream of potato soup
1 or 2 cans tomatoes with cilantro and lime (or any canned tomato you prefer)
1/2 c. chopped cilantro
1 pkg. taco seasoning or 1/4 c.
1 can chopped green chilies
1 c. sour cream
grated cheese and tortilla chips (for serving)
Put all ingredients, except the sour cream, in the instant pot.  Cook on high pressure for 12 minutes.  Do a 10 minute normal release and then release remaining pressure.  Remove lid and take out the chicken.  Shred or cut up the chicken and return it to the instant pot.  Stir in the sour cream.  Serve with grated cheese and tortilla chips.

If you want to make it in the crock pot instead of the instant pot.  Cook on low for 6 hours or high for 3 hours.