Ingredients
- 1.5 pounds of chicken breast 3-4
- 4 1/2 cups chicken broth
- juice from 1 lime
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 medium sized carrots diced
- 1 can diced tomatoes 14.5oz
- 1 - 4 oz can diced green chilies
- 1 can black beans drained (14.5oz)
- 1 cup frozen corn
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
Instructions
- Press SAUTÉ button on Instant Pot and add olive oil. Allow oil to heat, and then add in: onions, celery, carrots, and garlic. Cook until vegetables are soft, which will take about 5-6 minutes. Once done, press the CANCEL button.
- Add in chicken broth, chicken breasts, and all remaining ingredients. Gently stir.
- Close lid and lock into place. Close vent.
- Cook on high manual pressure for 8 minutes, and allow to NPR for 10 minutes before releasing remaining pressure.
- Remove chicken breasts and shred with forks. Replace chicken back in pot and serve.
Notes
- There are lots of fabulous toppings to add: fresh cilantro, limes, sour cream, crispy tortilla strips, sliced avocados, hot sauce, salsa, are just the starting points.
- Yes, you can use canned corn if you don't have frozen.