1 cup enchilada sauce
1 can fire-roasted diced tomatoes
1 (4 ounce) can chopped green chiles
1 can black beans, drained and rinsed
1 cup frozen or fresh corn
1 tablespoon ground cumin
1½ cups chicken broth
1 pound boneless, skinless chicken breasts
¼ cup chopped cilantro
1-2 avocados, diced
½ cup shredded cheese
It will take time for the Instant Pot to pressurize, so keep that in mind when starting this recipe. Mine takes 15-20 minutes, depending on what I’m making. The timer will start counting down once pressure is reached.
The original recipe for this called for a 30 minute cook time with a quick release. I’ve also tested it with less time, and you can also cook for 15 minutes with a natural pressure release, which takes another 10-15 minutes. Cooking for 15 minutes with a quick release is fine, but the chicken shreds more easily with the longer cook time or natural release. So you have options depending on how fast you need this done.
In an electric pressure cooker, combine the enchilada sauce, tomatoes, black beans, corn, chiles, cumin and chicken broth. Nestle the chicken breasts inside. Close the lid and set the timer for 15 minutes.
When the timer goes off, allow the pressure to release naturally (this can take 10-15 minutes).
Remove the chicken to a bowl and use two forks to shred. Return to the soup and stir to combine.
Ladle into bowls and serve with desired toppings.