6cupschicken brothlow or no salt—if using regular, omit salt in recipe
1 1/4cupssalsa
210 ounce cans Ro-tel or other brand diced tomatoes with green chilies
3cupsblack beanscooked, drained, and rinsed. One 14.5 oz can of black beans contains about 1 1/2 cups beans.
2tablespoonsground cumin
1teaspoonsaltleave out if your chicken broth has salt
1 1/2cupsbell pepper, dicedany assortment of colors. One large bell pepper measures about 1 cup diced.
1cuponion, dicedOne medium onion equals about 1 cup diced onion.
5clovesgarlic, minced.Substitute 1/3 teaspoon garlic powder for each teaspoon fresh garlic.
2-3cupscookedshredded chicken (1-2 frozen and/or raw chicken breasts or 3-4 frozen, raw chicken thighs could be substituted. See cooking directions below.)
4corn tortillastorn in pieces
Instructions
Turn Instant Pot ON to [Sauté].
Pour chicken broth, salsa, diced tomatoes w/green chiles, and black beans into pot to begin heating.
Stir in cumin and salt (if using).
Dice bell pepper, onion, and garlic while liquids are heating in the Instant Pot.
Add peppers, onions, and garlic to pot.
Stir in cooked, shredded chicken.
Drop pieces of corn tortilla into soup and stir well.
Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
Turn Steam Release valve to [Sealing].
Set Pressure Cooking Program to [Pressure Cook] or [Manual] or [Soup].
Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
Set pressure cooking time to 6 minutes by pressing the [+] or [-] button.
Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
When pressure is reached, the silver float valve on top of lid will pop up. In 1-2 minutes, the display on the front will show 6 minutes and then begin counting down.
When it has counted down to zero, it will beep. Display on front will begin counting up.
Allow pot to Natural Release for at least 5 minutes before manually releasing the remaining pressure from the pot.
Carefully turn valve to Venting, while keeping hands and face away from hot steam. Steam will begin pouring out the top, much like a steam locomotive.
When float valve drops, the lid can be opened. Soup is very hot.
Serve and enjoy! If desired, top with sour cream, shredded cheddar cheese, cilantro, avocado, and tortilla chips.
Notes
*Alternate directions for using raw or frozen chicken:To Pre-cook raw or frozen raw chicken: Place frozen or raw chicken in Instant Pot. Season with salt, pepper, garlic powder, and onion powder. Add at least 1 cup of liquid to the pot. Press or , set for 8-10 minutes at LOW pressure for chicken breasts or 10-15 min at HIGH pressure for chicken thighs. Natural release for 3 minutes, then quick release the remaining pressure. Proceed with recipe as directed above.