Description
A rich and smoky Mexican-inspired soup made in the Instant Pot for maximum flavor and minimal effort. Topped with crunchy tortillas and fresh avocado.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
- 2 tbsp lime juice
- Fresh cilantro, avocado, and tortilla strips for garnish
Instructions
- Set Instant Pot to Sauté mode. Add olive oil and sauté onion and garlic until translucent.
- Stir in cumin and chili powder, cooking for 1 minute until fragrant.
- Pour in a splash of broth and scrape the bottom of the pot to remove all browned bits.
- Add chicken breasts, fire-roasted tomatoes, black beans, corn, and the remaining broth.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes.
- Perform a quick pressure release. Remove chicken and shred with two forks.
- Return chicken to the pot and stir in lime juice. Serve with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-American