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Chicken Corn Black Bean Soup Pressure Cooker Recipe

This pressure cooker chicken corn black bean soup is a hearty and flavorful recipe that’s perfect for busy weeknights. Packed with protein, fiber, and zesty spices, it’s the ultimate comfort food with minimal effort!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 2 cups chicken breast cooked and shredded
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup diced tomatoes
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups chicken broth low sodium
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper

Instructions
 

Instructions

  • Set your pressure cooker to sauté mode and add chopped onion and garlic. Cook until translucent.
  • Add shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
  • Stir in cumin, chili powder, paprika, salt, and black pepper. Close the lid, set to pressure cook on high for 15 minutes.
  • When cooking is complete, let the pressure release naturally for 10 minutes, then quick release the rest. Stir and serve warm.

Notes

Top with shredded cheese, sour cream, or fresh cilantro for extra flavor. Keeps well in fridge up to 3 days.