_ Ingredients
1carrot, peeled and chopped (about 1/2 cup)
1/2pound boneless, skinless chicken breast
1can (about 15 ounces) black beans, rinsed and drained
1stalk celery, sliced (about 1/2 cup)
2tablespoons tomato paste
1/2cup frozen whole kernel corn, thawed
4cups Swanson® Chicken Broth
2teaspoons chili powder
2teaspoons ground cumin
_ How to Make It
Season the chicken with salt and pepper. Add the carrot, celery,
chicken, beans, corn, tomato paste, cumin, chili powder and broth to a
6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on
High pressure, setting the timer to 5 minutes (timer will begin
counting down once pressure is reached- it takes about 15 minutes).
When done, press Cancel and use the quick release method to release
the pressure.
Remove the chicken from the pot. Shred the chicken and return to the
pot. Season to taste. Serve topped with tortilla strips, fresh chopped
cilantro, avocado or sliced jalapeño pepper, if desired.
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