Grab your Instant Pot, it’s about to get convenient up in here! Follow this recipe for a mouth watering, hearty, and filling week-night recipe. You won’t believe how easy it is and how much is left over!
Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon garlic, minced
1 1/2 lbs chicken breasts
3 cups chicken broth
1 can black beans
1 can pinto beans
1 can corn
1 15 oz can tomato sauce
1 cup salsa
1 packet taco seasoning
1 teaspoon hot sauce (optional)
Shredded cheese (optional)
Sour cream for topping (optional)
Chopped green onion for topping
Instructions:
Turn your Instant Pot on the sauté mode and add the olive oil and onion. Sauté the onion for 2-3 minutes or until tender. Add garlic and cook for one more minute.
Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot. Turn off your Instant Pot.
Add the chicken breasts, beans, corn, tomato sauce, salsa, and taco seasoning packet. Stir it up.
Place lid on Instant Pot and set pressure valve to “sealing”. Turn the Instant Pot on “manual” or “pressure cook” (whatever option yours has) and set to cook on high pressure for 20 minutes.
Quick release the pressure. (IF LIQUID STARTS TO COME FROM THE VALVE, SEAL, WAIT 5 MINUTES, AND THEN RELEASE PRESSURE)
Use two forks to shred the chicken and stir the soup well.
Serve immediately with chips, cheese, and sour cream.
Pro tip! Use plain Greek yogurt instead of sour cream for a healthier alternative.