Ingredients
- 1 Vidalia sweet onion diced
- 3 cups chicken broth
- 2-3 chicken breasts
- 1 can black beans drained (14.5 oz)
- 1 can pinto beans drained (14.5 oz)
- 1 can corn drained (14.5 oz)
- 1 can tomato sauce 15 oz
- 1 can diced tomatoes with green chilies AKA Rotel (14.5 oz)
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- sea salt and pepper to taste
- Fresh parsley roughly chopped (garnish)
Instructions
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Add all ingredients in this order: broth, chicken breasts, corn, tomato sauce, diced tomatoes, taco seasoning, garlic powder, cumin, sea salt, pepper, pinto beans, and black beans.
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Close lid in sealing position, and lock vent. Cook on high manual pressure for 8 minutes, and then 10 minutes NPR. Once done with NPR, you can Quick Release the remaining pressure.
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Remove chicken, and shred with forks. Replace back to pot and stir. Serve and garnish with fresh parsley.
Notes
MyWW SmartPoints: GREEN: 6 BLUE: 0 PURPLE: 0