Ingredients
Scale
- 1-2 tsp olive oil
- ½ cup diced onion
- 2 cloves minced garlic
- 1 jalapeno, seeded and finely diced
- 1 medium red bell pepper, seeded and diced
- 1 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken broth
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 2 tsp chili powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- 3 medium boneless, skinless chicken breasts, cubed into 1-inch pieces
- 3 to 4 corn tortillas, chopped into 1 inch pieces
- 1 cup frozen corn
- 1-2 Tbsp lime juice
- Toppings: sour cream, shredded cheese, cilantro, lime wedges, avocados, crispy tortilla strips or chips, etc for serving (optional)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 7 minutes plus time to come to pressure
- Category: chicken
- Method: Instant Pot
- Cuisine: Mexican
