1 cup onion, 2 cups carrots, 1 green pepper, 1 lb boneless skinless chicken breast, 5 cloves garlic, 3 cups chicken stock, 3 cups vegetable juice blend, 1 cup frozen corn, 1 can black beans, drained, 1/3 cup rice, 2 tsp mild chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 1/2 tsp dried oregano
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.
When the soup has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
Top with your favorite toppings.
salt & pepper to taste
Notes
2 tsp of chili powder is perfect for people who don't like spicy. 3 tsp (1 tbsp) would be better for those who like a bit of heat.
If you prefer more of a soup consistency, use 5 cups of chicken broth. If you want it more stew-like, only use 3 cups of chicken broth.
Use rotisserie chicken to speed up your prep time. Add it with the other ingredients at the end of the cooking time.
If you want to use brown rice, you'll need to increase the cooking time to 20 minutes in the Instant Pot and stovetop. Cook time remains the same for the slow cooker set to high.
Slow cooker Instructions
Add all the ingredients (note: increase liquids by 2 cups) but rice to the slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Add rice in the last hour of cooking.
Stovetop Instructions
In a heavy-bottomed saucepan, heat olive oil over medium heat. Saute carrots, onion, and chicken for 4 minutes. Add green pepper and garlic and saute for 1 more minute.
Add all the other ingredients, place the lid on the pot and cook over medium heat for 25 minutes, stirring occasionally. You may need to increase the liquids by 1-2 cups.