Ingredients
Scale
- 1 boneless, skinless chicken breast, diced
- 1 tablespoon oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 14 oz can diced tomatoes
- 14 oz can kidney beans, drained
- 14 oz can black beans, drained
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon Italian seasoning
- 1 tablespoon shredded cheese (optional)
Instructions
- Add oil to the Instant Pot and brown the diced chicken using Sauté Mode until lightly browned on all sides.
- Add onion, garlic, diced tomatoes, carrots, celery, kidney beans, black beans, and spices to the pot.
- Pour the chicken broth over the ingredients and stir until combined.
- Close the lid, set the valve to sealing, and cook on Manual High Pressure for 10 minutes.
- Once finished, allow the pressure to release naturally for 5–10 minutes, then perform a quick release.
- Carefully open the lid, stir the soup, and divide into bowls.
- Top with shredded cheese if desired and serve warm.
Notes
- For extra flavor, top with fresh cilantro, avocado slices, or sour cream.
- You can substitute chicken thighs for chicken breast for a richer taste.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American