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Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:8Yield:8 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonchili powder1 ½teaspoonsgarlic powder1 ½teaspoonsground cumin1teaspoonpaprika2 ½poundsbone-in chicken thighs, skin removed2tablespoonsextra-virgin olive oil1 26.5-ounce carton strained tomatoes (such as Pomì)1 15-ounce can no-salt-added diced tomatoes1(15 ounce) canno-salt-added black beans, rinsed1(15 ounce) canno-salt-added pinto beans, rinsed1(7 ounce) canchopped green chiles, undrained2cupsunsalted chicken broth1cupfrozen corn kernels¼teaspoonsalt1cupshredded Mexican cheese blend1 ½cupstortilla chips (about 2 ounces), broken into pieces½cupchopped scallions½cupchopped fresh cilantro¼cupsour cream
Cook Mode(Keep screen awake)
Ingredients
1tablespoonchili powder
1 ½teaspoonsgarlic powder
1 ½teaspoonsground cumin
1teaspoonpaprika
2 ½poundsbone-in chicken thighs, skin removed
2tablespoonsextra-virgin olive oil
1 26.5-ounce carton strained tomatoes (such as Pomì)
1 15-ounce can no-salt-added diced tomatoes
1(15 ounce) canno-salt-added black beans, rinsed
1(15 ounce) canno-salt-added pinto beans, rinsed
1(7 ounce) canchopped green chiles, undrained
2cupsunsalted chicken broth
1cupfrozen corn kernels
¼teaspoonsalt
1cupshredded Mexican cheese blend
1 ½cupstortilla chips (about 2 ounces), broken into pieces
½cupchopped scallions
½cupchopped fresh cilantro
¼cupsour cream
DirectionsCombine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.TipsEquipment: Electric pressure cooker (multicooker)Originally appeared: EatingWell.com, July 2020
Directions
Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.TipsEquipment: Electric pressure cooker (multicooker)
Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.
Tips
Equipment: Electric pressure cooker (multicooker)
Originally appeared: EatingWell.com, July 2020
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Nutrition Facts(per serving)440Calories19gFat36gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
