Creamy Chicken Enchilada Bruschetta

Make the Creamy Enchilada Chicken
2 In the electric pressure cooker (Instant Pot), place the chicken breasts into the pan.
3 Pour in the enchilada sauce.
4 Season with salt and pepper.
5 Cover and seal, cooking on high pressure for 12 minutes.
6 When the chicken has completed cooking, depressurize before removing the lid.
7 Add the cream cheese, stirring as the cheese melts.
8 Shred the chicken with a fork, and set aside until time to make the bruschetta
Make the Bruschetta
11 When the chicken has finished cooking and the cheese has melted, slice the baguette into rounds. Rub with garlic for a little extra flavor, and toast.
12 Scoop the chicken onto the sliced baguette.
13 Top with cotija, parsley and even avocado! (Or none of the above--it's your choice!)
14 Enjoy warm!