2 chicken breasts, diced
1/3 head green cabbage, rough chopped
2 green bell peppers, rough chopped
1/2 large yellow onion, chopped
1 large carrot, sliced
2 stalks celery, sliced
1 can sweet corn, drained
1 can cut green beans, drained
1 can (15 oz) diced tomatoes
1 can (15oz) tomato sauce
1 can (15 oz) kidney beans, drained
2 cups chicken broth
good squeeze tomato paste
couple cloves garlic
salt & pepper
Add all ingredients to the Instant pot & stir.
Cook on Manual/High for 15 minutes; Quick Release
Cook less if you want some crunch to your veggies.
Substitute ingredients to your liking.
You can also add some “boil in bag” rice.
Add a small can of Rotel tomatoes with green chilies;
1 chicken breast instead of 2;
add 1/2 lb lean ground beef, crumbled (raw);
sub a can of black beans for the kidney beans;
add a bay leaf for good measure.
Garnish with a bit of shredded cheddar.
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