• 3-4  Chicken Thighs (or 2-3 breasts)
• 14 oz salsa
• 6 Cups Chicken Broth
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 4 ounces tomato paste
• 1 15oz black beans, can or fresh
• 2 cups frozen corn

Toppings

• sour cream, cilantro, avocado, tortilla chips or cut up corn tortillas

Such an easy recipe. Pro-tip: add the tortillas after you dish up and then just give them 3-4 minutes.

1. In pressure cooking pot, add chicken, salsa, chicken broth, cumin, chili powder, salt, black pepper, cayenne pepper, and tomato paste. Stir together. Also add black beans if fresh and not canned.
2. Lock lid and set to high pressure for 10 minutes.
3. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the remaining pressure out.
4. Remove lid and shred chicken using two forks.
5. Set pressure cooker to “simmer” setting and add black beans (if canned) and corn. Stir until corn is heated through.
6. Ladle into bowls and top with a squeeze of lime juice, a dollop of sour cream, a few sprigs of cilantro, chopped avocado, and crushed tortilla chips.