Taco Chicken Soup for Instant Pot

I really like this low carb taco soup but it has a little more kick than I like (and I do like a kick!), and is a little thicker than I'd prefer.  Those are my preferences and in saying that, I also want to say, It's a really good recipe!!!  I tweaked it a little to suit my taste, and added black beans because I had an open can, and here is what I came up with!  It is not as low carb because of the black beans, but it is grain free and sugar free, which is my way of eating.  This recipe is quick and easy and made with ingredients I always have on hand!

TACO CHICKEN SOUP (Instant Pot)


1chicken breast, cut into four pieces
1/2 cup diced onion
2 tsp minced garlic
1-1/2 tsp chipotles in adobo sauce, minced (about 1/2 chipotle)
1-1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
2 TBSP lemon juice
1 TBSP lime juice
1 cups chicken broth
1 can black beans, drained and rinsed (optional)
4 ounces cream cheese

Add all ingredients EXCEPT cream cheese to the Instant Pot.
Cover, close vent to seal, and cook on high pressure for 20 minutes.
Allow pressure to release naturally for 10 minutes and then remove lid.
Shred the chicken with two forks.
Turn Instant Pot to sauté and add cream cheese.  Stir continuously until cream cheese is full melted.
Serve!