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YIELD
6 servings
COURSE
Main Dish
TIME
30 mins
CUISINE
Mexican
1
Turn ON the Instant Pot. Add the olive oil, tomatoes, corn and black beans.
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2
Add carrot, celery, and garlic. Add chicken breasts and all spices. Pour in chicken broth and stir well.
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3
Set Manual/Pressure Cook at high pressure for 10 mins. Let pressure release naturally.
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4
Remove chicken breasts and shred them using two forks.
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5
Put the shredded chicken back in the soup.
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6
Finish with chopped fresh cilantro and a squeeze of lime.
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7
Serve in bowls, top with tortilla chips and enjoy!
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