children, Family, groceries, Health, Instant pot, Parenting, Recipes, Weight loss

Southwestern chicken soup in instant pot

While working full time and raising a family, easy and simple recipes are a must for us. Half the time I forget to take something out of the freezer so making meals from frozen is also important for us. The instant pot is a fast, easy fix it and forget it magical contraption that allows me to maximize our time.

This post may contain affiliate links. 

Recipe adapted from instantloss.com

INGREDIENTS

1 pkg frozen chicken breasts from Costco (Usually ends up being about 3 breasts)

2 cups Black Beans drained

2 cups Frozen Organic Corn (I use a whole frozen bag, husband and kiddo love corn)

1 large Onion, diced (I use pre diced onion from Publix)

1 pkg mixed diced bell peppers (I use pre diced from Publix)

6 oz Organic Tomato Paste

32 oz Organic Chicken Stock

2 pkgs Taco Seasoning 

INSTRUCTIONS

1. Place all ingredients in the Instant Pot.

2. Select the MANUAL function and program pot for 15 minutes.

3. Quick pressure release

We serve in a variety of ways with a variety of toppings. Over brown rice & quinoa or over tortilla chips. Topped with cheese, avocado, sour cream, jalapeños.

Thinking about adding green beans or some zucchini next time. Need to sneak in those veggies for my boys.  Will let you know next time I make it.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s