Ingredients
Equipment
Method
- Place chicken breasts in the bottom of the Instant Pot.
- In a bowl, mix together cream of chicken soup, salsa, corn, black beans, cumin, and cilantro. Pour over chicken in Instant Pot.
- Pour water on top of all ingredients, but don’t mix it in.
- Place lid on top of Instant Pot and move valve to SEALING.
- Press MANUAL button (or PRESSURE COOK button) and set timer for 18 minutes (if using frozen chicken breasts, set timer for 25 minutes).
- Once the time is up, move the valve to VENTING and do a QUICK RELEASE of the pressure.
- Remove the lid, then remove the chicken breasts from the Instant Pot. Place them on a cutting board and shred using 2 forks. Add chicken back into Instant Pot.
- Stir in cheese and let the cheese melt until soup is creamy and smooth.
- Serve topped with your favorite toppings and more cheese if desired.
Nutrition
Calories: 430kcalCarbohydrates: 35gProtein: 38gFat: 16gSaturated Fat: 6gCholesterol: 100mgSodium: 1530mgPotassium: 982mgFiber: 7gSugar: 2gVitamin A: 634IUVitamin C: 8mgCalcium: 197mgIron: 4mg
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