Chicken Breast | Oil | Onion Green Bell Pepper | Chicken Broth Salsa | Taco Seasoning Salt | Black Beans | Lime Whole Kernel Corn
Sauté onion and bell peppers in oil in your instant pot until vegetables are tender. Pour in the chicken broth. Mix in the salsa, taco seasoning, and salt. Place chicken breasts into the pot making sure they are completely covered.
Add the drained corn and black beans to the pot. Set the instant pot to high pressure for 8 minutes. Let everything sit for 10 minutes before releasing the pressure valve. Shred the chicken after the soup is done cooking.