Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Stock Pot
Bamboo Spurtles
Ladle
Knife
Cutting Board
Ingredients
2tbspOlive Oil Cilantro & Onion
1Onionsmall (Vidalia onion) minced
2tbspGarlicminced
2Jalapeños
4 cups Chicken Broth
114.5Fire Roasted Tomatoesdiced
114.5Spicy Black Beans lightly drained
114.5Corn drained, rinsed
1lbChicken breastsdiced or sliced, (you can cook whole then shred if you have time)
2Limes
1/4cupRice
1Avocado sliced or chunked for garnish
1cup Shredded Mexican style cheesegarnish
1cupCilantro fresh, rough cut
1bag Tortilla chips or stripsgarnish only
Instructions
Place Instant Pot on Saute setting, add the chicken, onions, and garlic to the pot. Once browned after 5-7 minutes turn off pot.
Pour the chicken stock over the corn, tomatoes, beans, jalapenos and rice.
Place the lid on, lock it, and cook the mixture on manual high pressure for 10 minutes.
Let the pressure release naturally for about 10 minutes. Serve into bowls and squeeze with half a lime. Top with cheese, chip strips, avocado, and cilantro. You can also add sour cream and salsa if you wish.