Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups (960 ml) chicken broth (low sodium preferred)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (15 ounce / 425g) can corn, drained (frozen corn works too – about 1 ½ cups)
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Juice of 1 lime
  • Tortilla strips (optional)
  • Avocado (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (cheddar or Monterey Jack) (optional)
  • Cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Turn Instant Pot to 'Sauté' function. Add olive oil, onion, garlic, bell pepper, and jalapeno (if using). Cook until softened, about 5 minutes.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute, until fragrant.
  3. Add chicken broth, diced tomatoes (undrained), black beans, corn, chicken breasts, salt, and pepper to the Instant Pot.
  4. Secure the lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' setting for 8 minutes.
  5. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
  6. Remove chicken breasts and shred with two forks. Return shredded chicken to the Instant Pot.
  7. Stir in lime juice. Taste and adjust seasoning as needed. Ladle into bowls and top with desired toppings. Enjoy!