INGREDIENTS:
- 2-3 large or 3-5 small frozen chicken breasts
- 1 can of corn, drained
- 1-2 cans of white beans, drained
- 1 can of coconut milk (full fat)
- 4 cups of chicken broth/bone broth
- 1, 16 oz. jar of mild salsa verde sauce (hold back on salsa verde if you don’t like heat. I did half and it wasn’t hot at all)
Toppings:
- lime wedges
- tortilla chips
DIRECTIONS:
- Combine all ingredients in your instant pot. Put on the lid. Make sure the steam valve is set to “sealing”.
- Push the “SOUP” button and let it do it’s thing. It will take 10-20 min to come to pressure, plus a 30 minute soup cycle, plus 10 minutes (at least) of natural pressure release.
- Open up the pot and shred the chicken, then put it back into the pot.
- Serve with tortilla chips and a squeeze of fresh lime juice!
*important: any meat cooked in the instant pot will always require a minimum of a 10 minute natural pressure release*
Crockpot Variation:
- Put all ingredients in your slow cooker and cook on high for 4 hours or on low for 7-8 hours.
@amberskitchen
