Description
A quick and easy soup made in the Instant Pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Turn on the Instant Pot to the Sauté setting. Add olive oil.
- Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for 2 minutes.
- Stir in diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
- Place chicken breasts in the pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- Allow for a 10-minute natural pressure release, then release any remaining pressure.
- Remove chicken and shred with two forks.
- Stir in black beans, corn, and shredded chicken. Season with salt and pepper.
- Serve with your favorite toppings.
Notes
- Adjust the cayenne pepper to your spice preference.
- You can use rotisserie chicken to save time.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Instant Pot, chicken enchilada soup, soup, easy recipe, pressure cooker