Directions
- Add salt, chile powder, cumin and paprika. Cook 1-2 minutes until the spices become fragrant.
- Add tomatoes, chicken stock, water, jalapeno slices with juice, dried beans. Stir well.
- Close and seal Instant Pot and set to pressure cook for 60 minutes. Once finished, allow to naturally release for 10 minutes and then manually release the pressure.
- Serve in individual bowls and top with jalapeno and cilantro if desired.
For a non-vegan version add 1-pound (453 g) boneless, skinless chicken breast at step 2. When the pressure has been released, remove chicken breasts and shred with a fork. Return meat to pot.
Note: the recipe is considered a low sodium, phosphorus and potassium choice when chicken is included.