Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup white onion (chopped)
  • 1 tbsp garlic (minced)
  • 1 cup green bell pepper (chopped)
  • 2 lb boneless skinless chicken breast
  • 1 cup frozen corn
  • ½ cup tomato sauce
  • 1-15 ounce can fire roasted diced tomatoes
  • 1-15 ounce can black beans (rinsed and drained)
  • 1 tablespoon tomato paste
  • 2 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh green onions and parsley for garnish (chopped)

Instruction

  • Preheat your Instant Pot using the SAUTE function on the display panel and add olive oil. Once the oil is hot, add onions, garlic and bell pepper. Sauté for 5-7 minutes. Stir every couple minutes until the onions become translucent.
  • Add all the remain ingredients (except the lime juice, green onions and parsley for garnish), in your Instant Pot. Mix all well and place the lid on the pot and make sure the pressure valve is in the sealing position.
  • On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 8 minutes.
  • When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Once opened, shred the chicken with two forks and stir in lime juice.
  • Garnish with fresh chopped green onions and parsley. Enjoy!