Cilantro Chicken Vegetable Soup - Pressure Cooker

2 lbs boneless, skinless, chicken breast, cubed
1/2 tsp cayenne pepper
10 oz package frozen corn kernels
2 qts chicken broth
3/4 cup green onions, thinly sliced
3 stalks celery, chopped
1/2 cup cilantro, finely chopped
2 cloves garlic, minced
2 cups cooked white rice
1 small onion, chopped
14 oz can peeled and diced tomatoes with juice
1 yellow bell pepper, seeded, chopped
1/2 tsp cumin
garnish with cheese or tortilla chips

Place broth, chicken, onion, celery, and garlic in cooking pot of your

Cilantro Chicken Vegetable Soup - Pressure Cooker

Nesco® 3-in-1 Digital 6 Qt. Electric Pressure Cooker.

Cover and bring to a boil using the BROWN setting. Reduce heat using the
WARM setting until chicken is tender. Add tomatoes, bell pepper, cumin, cayenne
pepper. Stir mixture. Add corn, green onion, cilantro and rice. Mix well. Cover
and lock lid in place. Turn regulator knob to SEAL.

Program for HIGH pressure and cook for 10 minutes. Release pressure by
using the quick release method. Unlock and open lid. Garnish with cheese and
tortilla chips and serve.