4 chicken breasts, skinless and boneless
2 tablespoons extra virgin olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
16 ounces chunky salsa
29 ounces canned diced tomatoes
29 ounces chicken stock
Salt and ground black pepper, to taste
2 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
15 ounces frozen corn
32 ounces canned black beans, drained
Set the Yedi Houseware Pressure Cooker on “Sear/Sauté” mode, add the oil, and heat it up.
Add the onion, stir, and cook 5 minutes.
Add the garlic, stir, and cook for 1 minute.
Add the chicken breasts, salsa, tomatoes, stock, salt, pepper, parsley, garlic powder, onion powder, and chili powder, stir, Cover, and cook on the “Soup” Setting for 8 minutes.
Release the pressure for 10 minutes, uncover the Yedi Houseware Pressure Cooke, transfer the chicken breasts to a cutting board, shred with 2 forks, and return to pot. Add the beans and corn, set the Pressure Cooker on Egg mode and cook for 2-3 minutes.
Divide into soup bowls, and serve.