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Total Time40 mins
 1 White Onion, diced
 2 tbsp Minced Garlic
 4 cups Shredded Chicken, cooked
 6 oz Can Tomato Paste
 29 oz Chicken Broth (2 cans)
 14.50 oz Can tomatoes with Green Chilies
 12 oz Bag Frozen Corn
 15 oz Can Black Beans, rinsed
 15 oz Can White Cannellini Beans, rinsed
 ½ Fresh Lime (juice of)
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Chipotle Powder
 1 tbsp Cumin
Toppings
 Shredded Monterrey Jack Cheese
 Pickled Jalapenos
 Sour Cream
 Avocado
 Lime Wedges
1

Add all 14 ingredients except for toppings to the Instant Pot and stir. Lock the lid in place and using the pressure cook function cook on high for 10 minutes. NPR for 10-15 Minutes and serve with your favorite toppings.

2

This could also be made in a slow cooker and cooked on high for 4 hours or low for 8.

Ingredients

 1 White Onion, diced
 2 tbsp Minced Garlic
 4 cups Shredded Chicken, cooked
 6 oz Can Tomato Paste
 29 oz Chicken Broth (2 cans)
 14.50 oz Can tomatoes with Green Chilies
 12 oz Bag Frozen Corn
 15 oz Can Black Beans, rinsed
 15 oz Can White Cannellini Beans, rinsed
 ½ Fresh Lime (juice of)
 1 tsp Sea Salt
 1 tsp Black Pepper
 1 tbsp Chipotle Powder
 1 tbsp Cumin
Toppings
 Shredded Monterrey Jack Cheese
 Pickled Jalapenos
 Sour Cream
 Avocado
 Lime Wedges

Directions

1

Add all 14 ingredients except for toppings to the Instant Pot and stir. Lock the lid in place and using the pressure cook function cook on high for 10 minutes. NPR for 10-15 Minutes and serve with your favorite toppings.

2

This could also be made in a slow cooker and cooked on high for 4 hours or low for 8.

Instant Pot Tex-Mex Chicken Stew