Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oil
  • 1 large onion (finely chopped )
  • 2 celery stalks (finely chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 yellow bell pepper (seeded and chopped)
  • 400 g (14oz) black beans (drained )
  • 800 g (24oz) Chopped tomatoes
  • 2-3 cups corn ((I used frozen but fresh/canned can also be used) )
  • 4 chicken breasts
  • 2 tbsp cajun seasoning
  • 2 tsp oregano
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 2 tsp sugar ((optional))
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 cups chicken stock

Instruction

  • Set the Instant Pot to the saute function and add a splash of oil to the pot. 
  • Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize. This step is optional but it definitely adds more flavor to the finished soup. 
  • Once the vegetables are soft and fragrant, add the drained beans, tomatoes, corn, seasoning and chicken breasts.
  • Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position.
  • Set the Instant Pot to the SOUP function for 10 minutes. After the soup has cooked quick-release the pressure. Remove the chicken breasts and shred then transfer back to the soup.
  • Taste the soup and adjust seasoning as necessary. I find with Instant Pot recipes I always need to add a bit of salt. If the soup is too runny for your preference, allow it to reduce on the saute function for a few minutes.
  • Serve the soup topped with sour cream, jalapeños and cilantro.