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
For topping:
¼ cup chopped cilantro
1-2 avocados, diced
½ cup shredded cheese
Sour cream
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 tested it with less time and found the chicken shreds just as easily with a 15 minute cook time and natural release.
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.