Instructions: 1. Place the trivet that comes with the pressure cooker in the bottom. Lightly spray the bottom surfaces of the pan. Place frozen chicken breast on top. Add the broth to the cooker. Add the celery, carrots, onions, and bay leaves in an even layer in the pot. Place the lid on the cooker, lock into position, and place the pressure regulator on the vent pipe if youre using a first-generation cooker.

2. PRESSURE: Over medium-high, bring the cooker up to pressure. Then lower the heat, adjusting if as necessary to maintain pressure (gentle even rocking) and cook for 5 minutes. (If using thawed chicken breast, cook for 3 minutes (maximum). Let pressure drop naturally for 5 minutes then quick release any remaining pressure (as described in the cookers manual). Carefully remove the regulator and lid. Remove chicken to a cutting board to cool slightly. Remove the trivet/rack from the cooker; discard the bay leaf.

3. Meanwhile, during the time that step 2 takes, saute the vegetables in a sprayed nonstick sauce pan: soften the red bell pepper and add the mushrooms, salt and pepper. Saute until caramelized. Add the fresh cilantro and lime juice. Stir and saute for 1 minute to warm through. Set aside.

4. Using two forks, pull and shred the chicken into bite sized pieces. Return the chicken to the pot. Add lime peel and thyme. Dissolve powder from enchilada sauce mix in water. Add to he soup. Season soup for salt. Heat the soup for 2-3 minutes, uncovered.

5. Meanwhile, Microwave the tamales for 4 to 5 minutes.

6. To serve: place tamale in center of a wide soup bowl. Top with soup.

NOTES : Light soup made quickly from scratch. Remember this in the summer when we want soup. This is quick! Trader Joes sells tamales under their brand name. We like the cheese and green pepper. They come wrapped in the corn husk.

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