- 2 Large Chicken Breasts
- 12 oz your favorite salsa
- 6 Cups Chicken Broth
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 4 ounces tomato paste
- 1 15oz can black beans , drained and rinsed
- 2 cups frozen corn
- limes, sour cream or greek yogurt, cilantro, green onion, avocado, tortilla chips
- In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together.
- Lock lid and set to high pressure for 10 minutes.
- When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
- Remove lid and shred chicken using two forks.
- Set pressure cooker to “simmer” setting and add black beans and corn. Stir until corn is heated through.
- Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.
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