Chop up the ingredients for the base of the soup. I got lazy and bought pre-chopped onion, bell pepper, and celery. Then I chopped up some more celery, 1 very large jalapeno, and added a handful of pre-cut carrots.
2 tablespoons of butter were added to saute the veggies in the IP. Then add spices 1 TBSP of chili powder, 1 TBSP cumin, a teaspoon of garlic powder, smoked hot paprika, and salt and pepper. I ran an elephant clove of garlic over a microplane directly into the veggies. Then added a can of Rotel tomatoes, a carton of stock, and 8 oz of water. Cook under pressure for 10 minutes and did a quick release.
While the base was cooking, season two chicken breasts with salt, pepper, and smoked paprika on both sides.
Next drain a can of Palmini (riced if you can find it or angel hair chopped slightly). Chop up a zucchini and a bunch of scallions.
After the quick release taste the base for seasoning, adjust as necessary. Then add the chicken, palmini, zucchini, and half of the scallions.
Bring up to pressure for 12 minutes. Then natural release for 10 minutes. Remove chicken to a dinner plate or cutting board and shred with two forks. Squeeze the juice of a lime over the chicken and sprinkle with salt. Add chicken back to pot. Add 4 oz. of room temperature cream cheese to the pot. Serve sprinkled with crushed red pepper and cilantro, if desired.
