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Ingredients
1 Tablespoon olive oil
1 Large onion, chopped
1 Teaspoon minced garlic
1 1/2 Pounds chicken thighs
3 Cups chicken broth, with juice
1 Can Black beans, with juice
1 Can Pinto beans, with juice
1 Can corn, with juice
1 (15 oz) Can tomato sauce
1 Cup salsa
1 Packet taco seasoning
1 Teaspoon hot pepper sauce, optional
Instructions
Turn the instant pot on saut� and add the olive oil and onion, saut� the onion for 2 to 3 minutes, until tender; add the garlic and cook for one minute more.
Pour in the chicken broth, stirring with a wooden spoon to deglaze the bottom of the pot.
Turn the instant pot off.
Add the chicken thighs, beans, corn, tomato sauce, salsa, and taco seasoning and stir well.
Place the lid on the instant pot and set the pressure valve to sealing.
Turn the instant pot to manual, high pressure, for 20 minutes. Quick release the pressure (NOTE: If liquid starts to come from the valve, seal, wait 5 minutes, and then release pressure.)
Serve immediately with chips, cheese, and sour cream.