My Crock-Pot bit the dust recently. This unexpected and tragic demise forced me to face my fears… and finally start using my Instant Pot. I joined a group for Instant Pot-heads on Facebook, and immediately regretted my choices. These people view Instant Pot-ing with near religious fervor. They use it to make roasts, to can jam, to make popcorn, to babysit their children. They are a people obsessed and I am afraid of them.
After severing ties with The Church of Instant Pot, I decided to set about being casual friends with the machine. I have since happily come to a mutual respect with my Instant Pot. I’m not looking to wax poetic about it quite yet, but we get along just fine. And you know what? I barely even miss my Crock Pot. I mean, sure, I never worried that the Crock Pot would explode and kill me. But does anyone watch This Is Us? The benevolent Crock Pot has a dark side too.
All of this to say. I have switched most of my slow cooker recipes over to the pressure cooker, out of necessity, and I am quite pleased with the results.
This little recipe is the old faithful of my recipe collection. It’s quick, easy, tasty, fairly healthy, I always have the ingredients on hand, and my kids love it. That is a recipe slam dunk.
I like to have a stash of recipes that have ingredients I can always have on hand. With mostly canned goods, the most complicated part of this recipe is cutting an onion. And if that’s too complicated for you, you can buy frozen diced onions. If you go that route, you literally do not have to dirty a dish besides the cooking vessel for this tasty soup.
 
This is all you need. The effort to taste ratio can’t be beat for this recipe.
Crock pot or instant pot, you’ll be shredding the chicken after it cooks. My tip? Toss that chicken in a bowl and use your stand mixer or hand mixer for perfectly shredded chicken every time. Toss the chicken back in the soup, ladle it up, and top however you want! I like mine with avocado, a little cheese, and way too much sour cream.
She’s not a looker, but she sure is tasty. Words that are okay to say about soup but not about me.
Ingredients
Method
- Place the onion, chili beans, black beans, corn, tomato sauce, diced tomatoes, and chicken broth in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
- SLOW COOKER: Set slow cooker for low heat, cover, and cook for 5 hours. If using frozen chicken breasts, cook on high for 6-8 hours.
- INSTANT POT: Set instant pot to manual, for 20 minutes. Allow to naturally release pressure for 10 minutes. Release pressure.
- Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup and let cook on low (or keep warm in Instant Pot) for 30 minutes. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Leave a Reply