Instant pot fajita soup (from chat)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the vegetables. Set the Instant Pot to Sauté. Add olive oil, bell peppers, and optional onion. Cook for 3–5 minutes until slightly softened.

Step 2

2. Add seasonings and broth. Stir in cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Pour in a little chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the remaining broth.

Step 3

3. Add the chicken. Place the raw chicken breasts into the broth. Make sure the chicken is mostly submerged.

Step 4

4. Pressure cook. Close and lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes for average-sized chicken breasts. Allow a 5-minute natural pressure release, then carefully release the remaining pressure. Cooking time may vary for unusually thick breasts; always verify the chicken reaches 165°F internally.

Step 5

5. Shred the chicken. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.

Step 6

6. Add corn and rice. Stir in the corn and cooked rice. Select Sauté and simmer for 2–3 minutes, until everything is heated through.

Step 7

7. Finish and serve. Stir in 1 tablespoon of lime juice. Taste and add more lime juice or salt as desired. Serve with optional toppings.

Step 8

Note: For extra flavor: Sear the chicken for 2–3 minutes per side before pressure cooking, if desired.