This is an easy enough recipe to throw together on a work or school night. With the Instant Pot, you get rich flavors in a fraction of the time. If you don’t have an Instant Pot, you can cook over the stovetop or in a crockpot.
4 cups bone broth
4 cups shredded Rotisserie chicken (about 1 chicken)
1 15 oz canned diced tomatoes, undrained
1 15 oz can black beans, rinsed and drained
1 4.5 oz can diced green chilis
2 cups organic frozen corn
1 cup organic salsa
1 cup diced onion
½ tsp garlic powder
1 tsp cumin
1 packet organic taco seasoning
Sour cream, plain greek yogurt, shredded cheddar cheese, avocados, cilantro, crushed almond crackers, lime, jalapenos, siete chips
Instant Pot/Pressure Cooker Instructions:
Add all ingredients except toppings to the pot. Close and seal the lid.Make sure the pressure release valve is closed. Pressure cook on high for 6 minutes. Note: This is the actual cooking time once the Instant Pot has reached full pressure. It also doesn’t count the amount of time for the pressure to release. Allow the pressure cooker to naturally release for 2 minutes then carefully to a quick pressure release by turning the valve to open. You will hear and see steam being released. Do not place hand or face over the steam. When the pressure cooker is safe to open, release the seal and serve hot with favorite toppings!
Add all ingredients to stockpot on the stovetop and bring to a boil. Stir well and reduce heat to low and allow to simmer for at least 20 minutes. The longer you cook it, the more flavor you get. Stir often to prevent ingredients from sticking to the bottom of the pan. Serve hot with favorite toppings!
Slow Cooker/Crock Pot Instructions:
Combine all ingredients in crockpot and cook on low for 1 ½-2 hours. Serve hot with favorite toppings!