Servings: 4

Cooking Time: 30 Minutes


1 tbsp. olive oil

3 chicken breasts, boneless & skinless

1 tsp salt

½ tsp pepper

1 onion, chopped

4 cloves garlic, chopped fine

1 jalapeno pepper, seeded & chopped fine

1 tsp oregano

1 tsp cumin

1 ½ cups corn

4 cups chicken broth, low sodium

6 tomatillos, husks removed, rinsed & chopped

1 tbsp. lime juice

¼ cup cilantro, chopped

½ cup avocado, cubed


1- Add the oil to the cooking pot and set to sauté on med-high.

2- Season the chicken with salt and pepper and add to the pot. Sear on both sides until golden brown, about 4 minutes per side. Transfer chicken to a plate.

3- Add the onion and cook, stirring occasionally, until onions are translucent.

4- Add the garlic, jalapeno, oregano, and cumin and cook 1 minute.

5- Stir in the corn, broth and tomatillos and mix. Return the chicken to the pot.

6- Add the lid and set to pressure cook on high. Set the timer for 20 minutes. When the timer goes off use manual release to remove the lid.

7- Transfer the chicken to a cutting board and shred. Return it back to the pot and add the lime juice. Stir well. Ladle into bowls and top with cilantro and avocado. Serve.


InfoCalories 385

Total Fat 13g

Total Carbs 26g

Protein 42g

Sodium 617mg