1 small onion, chopped
1 15.5oz can seasoned black beans, drained
1 15.5oz can light kidney beans, drained
1 8oz can tomato sauce
10oz bag frozen corn
2 10oz cans diced tomatoes with green chiles
1 packet taco seasoning
1 tsp cumin
1 tsp chili powder
2 boneless, skinless chicken breast
½ cup water
Place all ingredients in your Instant Pot.
Make sure seal is in lid properly, apply lid, set vent to sealing.
Set instant pot to soup (or you can use manual) with high pressure for 8 minutes.
Allow to natural pressure release by not touching the vent for 10 minutes.
Shred chicken breast with two forks and place back in pot.
Serve and enjoy.