Wow! This recipe took off fast in the Instant Pot Community! So happy to see so many excited about how EASY using the Instant Pot can be. There is nothing to be scared of, folks! Not only is this soup easy though, it’s also healthy, gluten and grain-free, and fits perfectly with the 21 Day Fix nutrition plan.
A little warning – this soup has some kick. If you are sensitive to spice or have little ones who go crazy with the slightest hint of heat, sub the Rotel for another can of diced tomatoes. You may also consider cutting the chili powder to a half tablespoon and the pepper to a half teaspoon. As for me, I love a lot of flavor in my recipes so I love all the spices.
Check out my video on how to make this soup:
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|Prep Time||5 min|
|Cook Time||15 min|
|Passive Time||8 min (time to pressure)|
- 1 lb fresh chicken breast
- 1 can black bean drained and rinsed
- 1 can diced tomatoes
- 1 can Rotel (Mild) (Rotel is diced tomatoes w green chile peppers
- 1 TBSP Cumin
- 1 TBSP Salt
- 1 TBSP Chili powder reduce to 1/2 TBSP if sensitive to spice
- 1 teaspoon Black Pepper reduce to 1/2 teaspoon if sensitive to spice
- 1 TBSP minced garlic heaping
- 6 cups Chicken broth
- Dump in all ingredients and stir.
- Set pot to manual HP for 15 min. You can either do a quick release or let steam release naturally. I find the chicken is a bit more tender with a natural release.
- Remove chicken and shred well.
- Return to broth and stir.
- Serve with tortilla chips! Or, save the calories and just sprinkle on cilantro, a little cheese, and a slice of avocado!
If you use frozen chicken, I would do 20 min HP to be safe (although 15 min has worked for me in the past. I've found it depends on whether I laid my chicken flat to freeze.) Note that if your chicken is frozen in a big ball, it may not cook thoroughly in the center. If you find your chicken is not cooked through, my quick trick is break it apart and set pot to Sauté. Chicken will finish cooking in the boiling broth.