Instant Pot Spicy Chicken Black Bean Soup

'This easy chicken black bean soup is perfect cooked in an Instant Pot. A hands-off dinner recipe that can feed a crowd? Yes please!'

- Alida Ryder

Ingredients
2 tbsp oil
1 large onion finely chopped
2 celery stalks finely chopped
1 red bell pepper seeded and chopped
1 yellow bell pepper seeded and chopped
400 g (14oz) black beans drained
800 g (24oz) Chopped tomatoes
2-3 cups corn (I used frozen but fresh/canned can also be used)
4 chicken breasts
2 tbsp cajun seasoning
2 tsp oregano
1 tsp paprika
1 tsp chilli flakes
2 tsp sugar (optional)
2 tsp salt
1 tsp black pepper
3 cups chicken stock

Instructions
Set the Instant Pot to the saute function and add a splash of oil to the pot.

Add the diced vegetables to the pot and allow to saute for a few minutes until they start to caramelize. This step is optional but it definitely adds more flavor to the finished soup.

Once the vegetables are soft and fragrant, add the drained beans, tomatoes, corn, seasoning and chicken breasts.

Add chicken stock then close the Instant Pot, making sure the vent is in the sealing position.

Set the Instant Pot to the SOUP function for 10 minutes. After the soup has cooked quick-release the pressure. Remove the chicken breasts and shred then transfer back to the soup.

Taste the soup and adjust seasoning as necessary. I find with Instant Pot recipes I always need to add a bit of salt. If the soup is too runny for your preference, allow it to reduce on the saute function for a few minutes.

Serve the soup topped with sour cream, jalapeños and cilantro.