Chicken Tortilla Pot (Print Version)

# Ingredients:

01 - 4 cups chicken stock.
02 - 1 cup of sweet corn.
03 - 3 skinless, boneless chicken breasts.
04 - 1 (14.5 oz) can of crushed tomatoes.
05 - 1 (15 oz) can of black beans, drained and rinsed.
06 - 1 (10 oz) can of diced tomatoes with green chilies.
07 - Half an onion, diced.
08 - 2 teaspoons ground cumin.
09 - 2 teaspoons chili powder.
10 - 1 teaspoon garlic salt.
11 - Shredded cheddar (optional).
12 - Tortilla chips (optional topping).
13 - Fresh avocado slices (optional).
14 - Fresh cilantro leaves (optional).

# Instructions:

01 - Put everything except the toppings (cheddar, avocado, chips, cilantro) in the Instant Pot. Seal the lid and lock it into position.
02 - Set the Instant Pot to high and let it cook for 30 minutes.
03 - Do a quick pressure release to let the steam escape.
04 - Take out the chicken and shred it. Toss it back into the pot, mix it up, and dish straight into bowls with your choice of toppings.

# Notes:

01 - Chicken breasts can be frozen when used.
02 - Have kids smash tortilla chips for garnishing before serving.
03 - Mix and match toppings based on your preference.

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