Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 tablespoon lime juice
- Salt and pepper to taste
- For Garnish: Tortilla strips, shredded cheese, avocado, fresh cilantro, sour cream
Instructions
- Turn your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the diced onion and cook for about 2-3 minutes until translucent. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic.
- Press “Cancel” to stop the sautéing. Pour in a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits (this prevents the “burn” notice). Add the rest of the chicken broth, diced tomatoes, and the raw chicken breasts. Secure the lid, set the valve to “Sealing,” and cook on Manual High Pressure for 8 minutes.
- Once the timer beeps, perform a Quick Release by turning the valve to “Venting.” Carefully remove the chicken to a plate and shred it using two forks. Add the shredded chicken back into the pot along with the black beans and frozen corn. Stir in the lime juice and let the soup sit for 2 minutes to warm the beans and corn through. Season with salt and pepper. Ladle into bowls and pile high with tortilla strips, cheese, and avocado.
- Cook Time: 20 minutes