Description
A hearty, one-pot Mexican-inspired soup with tender shredded chicken, black beans, and corn. Quick to prepare in the Instant Pot and bursting with bold flavors.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 3 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Set Instant Pot to Sauté mode, add oil, and cook onion and garlic until translucent.
- Turn off Sauté mode. Place chicken breasts at the bottom of the pot.
- Add black beans, corn, diced tomatoes, and chicken broth over the chicken.
- Sprinkle taco seasoning over the mixture and stir gently.
- Lock the lid, set valve to 'sealing', and cook on High Pressure for 20 minutes.
- Quick release the pressure carefully.
- Remove chicken to a plate, shred with forks, and stir back into the soup.
- Stir in lime juice and serve with toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-American