1 lb boneless, skinless chicken breast
1 small jar sun-dried tomatoes, drained from oil
1 Tablespoon oil
1 medium onion, chopped
1 Tablespoon minced garlic
1 red bell pepper, sliced
1 teaspoon cumin powder
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon paprika
1 1/2 cups chicken broth
1 cup cream
1/2 cup cream cheese
1 cup shredded cheddar cheese
Salt and fresh cracked pepper, to taste
Fresh Cilantro leaves, for garnish
Turn your Instant Pot on SAUTE mode. Add oil and heat. Add the chopped onion and garlic and stir for a couple of minutes.
Add chicken, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock.
Place the lid on the Instant Pot and lock it into place. Turn knob to sealing. Press the MANUAL or PRESSURE COOK button. Set the cooking time for 20 minutes on high pressure.
When cook time is complete, carefully perform a quick release of the pressure.
Remove chicken from the Instant Pot. Shred cooked chicken and return back into the pot.
Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to SAUTE mode to heat up the soup while stirring until cream and cheese are melted and the soup is smooth.
Adjust seasoning with salt and pepper and ladle the soup into bowls and garnish with fresh cilantro. Enjoy!