Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Ingredients
Directions
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Recipe Tips
If using a slow cooker, cook on Low for 6 hours or High for 3 hours.
You can use 1 1/4 cups of homemade sauce in place of the canned enchilada sauce.
Nutrition Facts (per serving)
| 390 | Calories |
| 5g | Fat |
| 46g | Carbs |
| 41g | Protein |
