1 (32 oz) container low-sodium chicken broth

2 (10 oz) cans diced tomatoes with green chiles

1 pound skinless, boneless chicken breast

1 (15 oz) can black beans, drained

1 (10 oz) can green enchilada sauce

1 (10 oz) package frozen corn

1/2 red onion, diced

2 Tbsp minced garlic

1 tsp ground cumin

1 teaspoon salt

¼ teaspoon black pepper

Chili powder, to taste

Garnish with: Avocado, cilantro, shredded cheese, tortilla strips

Place all ingredients besides garnish in a pressure cooker such as an Instant Pot®.

Close and lock the lid. Be sure the pressure valve is closed. Select a setting according to manufacturer’s instructions; set timer for 15 minutes.

After set cooking time, release the pressure according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid.

Carefully remove chicken from the pot (it will be hot) – shred and place back into the pot. Stir and serve with garnish of choice