2 8-oz cans tomato sauce
1 15-oz can corn
1 15-oz can dark red kidney beans
4 chicken breasts
1 15-oz can fire roasted diced tomatoes
4 cups chicken broth
1 packet chili seasoning mix
2-3 tbsp arrowroot flour
salt & pepper to taste
Place chicken breasts in instant pot with 1 cup chicken broth. Sprinkle seasoning packet on top of chicken. Cook on high pressure 15 minutes. Use 10 second natural release.
Remove chicken breasts from pot and move to a cutting board. Keep broth in pot to use for later. Shred chicken and then add back to instant pot.
Add corn, beans, tomatoes, tomato sauce, and 3 cups chicken broth to instant pot.
Cook on high 10 for minutes. Allow natural release or 10-second natural release.
Once pressure is released, add arrowroot flour and mix well to thicken.
Serve with fresh avocado and add salt/pepper to taste.