Plug in instant pot (IP) and press the sauté button. After 2 minutes, add oil and then the onion, carrots and celery and sauté for 4 minutes
2 tablespoons olive oil, 1 large onion, 4 medium carrots, 1 stalk celery
Add garlic and continue sautéing for another minute
3 teaspoons garlic paste
Add beans, broth, diced tomatoes, chicken, chiles, cumin, oregano, chipotle powder and salt. Seal IP and make sure the venting knob is set to sealed
1 pound chicken breasts, 4 cups chicken broth, 14.5 ounces diced tomatoes, 31 ounces black beans, 4.5 ounces chopped green chiles, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon salt, .25 teaspoon chipotle powder
Press pressure cook button and make sure it is on normal mode and set to high pressure. Set the timer for 7 minutes
Once the IP beeps, wait for 5 minutes before doing a quick release. (See helpful tips in the notes section)
Remove chicken and take two forks to shread the meat
Transfer soup into serving pan or bowl and return chicken to the soup
Serve
Sprinkle fried tortilla strips on the soup
fried corn tortilla strips
Smile
Enjoy