PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp olive oil

¹⁄₂ cup chopped yellow onion

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

12oz (340g) boneless, skinless chicken thighs (about 3)

¹⁄₂ tsp kosher salt

¹⁄₄ tsp cayenne pepper

10oz (285g) can diced tomatoes with green chiles

3 cups From-Scratch Chicken Stock or low-sodium chicken stock

1 cup frozen corn kernels

1¹⁄₂ cups canned black beans, rinsed and drained

1 cup fresh cilantro leaves

Lime wedges for serving

1. Select Sauté, and add the olive oil to the inner pot. Add the onion, bell pepper, and poblano pepper, and sauté for 2–3 minutes, or until the onions become soft and translucent.

2. Add the chicken thighs, kosher salt, cayenne pepper, diced tomatoes, and chicken stock to the pot.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 12 minutes. When the cook time is complete, quick release the pressure.

4. Transfer the cooked chicken to a medium bowl and use forks to shred. Return the shredded chicken to the pot, and add the corn and black beans. Stir, and then leave in the pot for 5 minutes to allow the beans and corn to heat through.

5. Ladle the soup into serving bowls, and top each serving with cilantro leaves and a squeeze of fresh lime juice. Serve hot.

Tex-Mex Chicken Soup