Instant Pot Chipotle Chicken and Black Bean Soup
A quick, easy, healthy, and hearty soup to warm your soul during the cold winter months! The key to tender chicken is to pound it with a mallet or heavy pan prior to cooking. The dish is finished off with a few handfuls of green (spinach, chard, or any other you like) for extra nutrition. The Chipotle in Adobo and canned Fire Roasted Tomatoes adds the perfect amount of heat and depth of flavor.
Ingredients
Instructions
Main Dish
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Prepare the Onion, Carrots, Celery, Mushrooms, Garlic, and Chipotle as instructed above.
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Turn the Instant Pot on to Saute mode and place Olive oil in the pot.
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Once warmed up, drop in the Onions, Carrots, Celery, and Mushrooms. Sauté until the moisture comes out of the mushrooms and onions are translucent, about 5-6 minutes. Add in Garlic and Chipotle Pepper and Adobo Sauce, and dried Oregano cook for a 1-2 minutes to soften garlic. Remember to stir frequently to keep garlic from burning
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Throw in Diced Tomatoes and scrape the bottom with a wooden or rigid plastic spatula to deglaze the pot.
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Add Chicken Stock and whole Chicken Breasts to the pot and stir to combine ingredients.
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Place and lock lid on the Instant Pot and set to Manual for 10 minutes, make sure the pressure relief valve is closed.
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Once Instant Pot is complete, let it sit for 5 minutes prior to manually releasing pressure.
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Carefully open the lid once all pressure is released and place Black Beans and Greens inside and stir to incorporate.
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Remove Chicken Breasts and shred with two forks and place back in soup pot.
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Turn Instant Pot on to Sauté to keep the soup hot and allow Greens to cook down, about 3-4 minutes then adjust seasoning with Salt and Pepper.
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Get Soup bowls and your drooling mouth ready! Serve up the soup and garnish with Cilantro and a few squeezes of lime juice for a bright finish and great flavor... ENJOY!