Spicy Chicken Soup in the Pressure Cooker

My dad likes to talk about how when he and my mom first got married, she cooked everything in the pressure cooker. I think this is one of those things, like fondue and crock pots, that have come back into fashion.

I have had one for a few weeks but I hadn't tried it out. I didn't want to start out with a roast or something where I'd be angry if it didn't taste good because I'd have wasted a bunch of money. So I started with this soup since it was all stuff we already had and I wouldn't be too distraught if I had to toss it all.

Turns out, I don't have to toss it. In fact, this soup is quite tasty! And it's low-cal, too. I have a stove-top pressure cooker so these directions are based on that.

Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves minced garlic
1 lb. boneless skinless chicken breasts (I used frozen)
16 oz. chunky salsa
2 cans chicken broth
1/2 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
1/2 tablespoon chili powder (I used medium salsa so in retrospect I should have probably used a little less of this)
1 can black beans, drained
1 16 oz. bag frozen corn

Directions
1. Add olive oil to the pressure cooker and heat. When oil is hot, add onion. Cook for a few minutes, until onion is tender. Add garlic and cook for one minute.
2. Add everything else, except the beans and corn. Lock lid in place, and pressurize it (follow instructions with your specific cooker). Once it's at full pressure, set the cook timer for 11 minutes (8 minutes if your chicken is thawed).
3. When time is up, take the cooker off the burner and let it sit for 10 minutes.
4. Remove chicken from the soup, then shred or dice. I shred mine in my Kitchenaid mixer, and it's done in about 30 seconds. Return chicken to soup.
5. Add beans and corn and cook with lid off over low heat until beans are tender.
6. Serve with anything you'd like - shredded cheese, sour cream, a tortilla, etc.

This makes 12 cups. I did 2 cup servings, and the calorie count from myfitnesspal is 277 calories. That makes it about 138 calories per cup. Not too bad for something this tasty!