2 teaspoons olive oil 1/2 cup small white onion, diced 1 TBSP cloves garlic (minced) 4 ounce can diced green chiles 14.5 ounce can fire roasted diced tomatoes 15 ounces red enchilada sauce 1 TSP chili powder 1 TSP cumin 15 ounce can black beans (rinsed and drained) 4 cups low sodium chicken broth 1-pound boneless skinless chicken breast 1 cup canned or frozen corn (drained if canned) salt and pepper (to taste)
Here are the easy directions!
Set the instant pot to sauté and add the oil. Once hot, sauté onions for 5 minutes or until lightly brown. Add garlic and sauté for 1 minute.
Cancel the instant pot. Add a half cup of broth and scrape the instant pot bottom to remove onion and garlic. Add remaining broth, chicken, spices, tomatoes, enchilada sauce, chilies, and beans. Close the lid and seal the pressure valve. Cook on high for 10 minutes or until chicken is 165° internal.
Quick release pressure and remove the chicken. Shred chicken and return to the pot.
Serve and enjoy with your favorite topping such as lime crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.
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