2tablespoonsfresh jalapenodiced, ribs and seeds removed
2clovesgarlicpeeled and minced
4ozsalad topper tortilla strips
Instructions
Add all ingredients except for tortilla strips to Instant Pot and stir to combine
Cover, seal and set to high pressure for 8 minutes
Allow 10 minute natural pressure release then turn valve to release remaining pressure
Serve each bowl with a handful of tortilla strips and topped with cheese, sour cream, cilantro or plain - however you prefer!
Notes
To make half of a recipe to serve 1-2 people, I would suggest making the whole recipe up to the point you add broth, dividing in half, and storing half in a freezer bag to cook later. That way you prep once and eat twice! Use a 2-3 quart slow cooker if making half.
To double, simply double all of the ingredients (you can use the serving size slider in the recipe card below) and use a 5 quart or larger slow cooker.
Feel free to sub store-bought taco seasoning in place of homemade.
Look for frozen corn labeled as "sweet" or "super-sweet" for best results.