Instant Pot Chicken Taco Soup

from ButterYum

makes 6 generous servings

2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces
4 cups water
2 knorr chicken bouillon cubes
2 packets taco seasoning (any heat level)
4 cans (10oz) rotel tomatoes, undrained (any kind)
2 cans (14oz) black beans, rinsed and drained
10 oz canned or frozen corn kernels, drained
Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.
Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.
Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.
Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.
I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn