Ingredients

• 2 tablespoons olive oil
• 1 onion , finely chopped
• 2 jalapenos peppers , seeded and finely chopped
• 1 green bell pepper , finely chopped
• 2 cloves garlic , finely chopped
• 1 , 12 ounce
• 4 cups vegetable broth
• 2 , 16 ounce
• 1 , 16 ounce
• 1 cup frozen sweet corn
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• salt to taste
• 0.5 cups sour cream
• 2 tablespoons chopped fresh cilantro , Optional

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
2. 2 Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in sour cream. Ladle into bowls and top with fresh cilantro.

Nutrition per serving