Total Time:17 minutes plus time to come to pressure
Yield:6 servings 1x
1jalapeno, seeded and finely diced
1mediumred bell pepper, seeded and diced
4cups chicken broth
1 (8 oz)cantomato sauce
1 (15 oz)can petite diced tomatoes, undrained
1 (15 oz)canblack beans, rinsed and drained
3 medium boneless, skinless chicken breasts, cubed into 1-inch pieces
3 to 4corn tortillas, chopped into 1 inch pieces
1-2 Tbsp lime juice
Toppings: sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, etc for serving (optional)
Using the sauté mode, heat the olive oil and sauté the onion, garlic, jalapeño and bell pepper for 2-3 minutes until the onion starts to soften.
Add in the salt, pepper, chicken broth, tomato sauce, diced tomatoes, black beans, chili powder, oregano, and cumin, chicken, and chopped tortillas. Stir. Secure the lid and and make sure valve is set to seal. Cook on high pressure for 7 minutes.
Let the pressure naturally release for 10 minutes before using manual quick release for the remaining pressure.
Stir in the corn and lime juice. Serve with desired toppings.