1 can chicken broth
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can corn, drained
1 can Rotel
1 (15 oz.) can enchilada sauce
1 (14.5 oz.) can petite diced tomatoes
1 tsp cumin
1 lb. boneless, skinless chicken breasts
1 (16 oz.) can refried beans
4 oz. cream cheese (optional)
Salt and pepper
Optional toppings: sour cream, chopped cilantro, grated cheddar, tortilla or corn chips
INSTRUCTIONS
1. Add chicken broth, black beans, corn, Rotel, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Give it a quick stir.
2. Cover your Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
3. Take out the chicken and shred it on a cutting board. Add it back into the Instant Pot.
4. Stir in the can of refried beans until the soup is creamy and smooth. If you want, stir in the cream cheese at this point. You can use the sauté setting on your Instant Pot to help melt the cream cheese quicker.
5. Salt and pepper the soup to taste. Ladle the soup into bowls and top with desired toppings.
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can corn, drained
1 can Rotel
1 (15 oz.) can enchilada sauce
1 (14.5 oz.) can petite diced tomatoes
1 tsp cumin
1 lb. boneless, skinless chicken breasts
1 (16 oz.) can refried beans
4 oz. cream cheese (optional)
Salt and pepper
Optional toppings: sour cream, chopped cilantro, grated cheddar, tortilla or corn chips
INSTRUCTIONS
1. Add chicken broth, black beans, corn, Rotel, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Give it a quick stir.
2. Cover your Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
3. Take out the chicken and shred it on a cutting board. Add it back into the Instant Pot.
4. Stir in the can of refried beans until the soup is creamy and smooth. If you want, stir in the cream cheese at this point. You can use the sauté setting on your Instant Pot to help melt the cream cheese quicker.
5. Salt and pepper the soup to taste. Ladle the soup into bowls and top with desired toppings.
Attached Files
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