Instant Pot Chick…
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 4 cups chicken broth or stock
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
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Steps
  1. Heat the oil in the Instant Pot on the sauté setting. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeños and cook for an additional minute.
  2. Add the chicken, chili powder, cumin and paprika (if using). Cook for 1 minute.
  3. Add the broth and beans. Lock the lid in place and set to Manual High Pressure for 10 minutes.
  4. When done cooking, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
  5. Remove the lid and shred the chicken with two forks.
  6. Stir in the tomatoes with green chilies.
  7. Serve with desired toppings.
Tags
soup
chicken
taco
instant pot
beans
tomatoes
dinner
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