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Once cooked, reserve the cooking liquid and discard the vegetables, as they will lack flavor. Shred the chicken using the pressure cooker itself; simply shake the closed pot to shred the meat easily.
Making the Filling
In a separate pan, heat a generous amount of olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and the garlic is golden. Stir in the tomato paste, and season with salt and freshly ground black pepper.
Next, add the shredded chicken to the mixture, along with the diced tomatoes, diced bell pepper, drained corn, and olives. Pour in two cups of the reserved chicken cooking water to keep the mixture moist, and let it simmer for about 15 minutes.
Finish off the filling with cream cheese and chopped fresh parsley for that extra flavor.