Chicken Tortilla Soup

1. Place zucchini,shallots,poblano peppers, and carrots in InstaPot. Add cumin, salt, chilli powder, oregano, and cayenne pepper: stir well to combine. Add oil, Turn on cooker and select Saute function. Cook and stir util just slightly softened, about 5 minutes. Pour in Tomatoes. Nestle chicken thighs into mixture. Add stock.
2. Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. allow 10 to 15 minutes for pressure to build.
3. Release pressure using natural release method, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin , bones, and any cartilage. Shred into bite-size pieces. add shredded chicken back to the poy. Stir in black bean and lime juice.

• 2 zucchini,chopped
• 4 shallots, chopped
• 3 poblano peppers, seeded and chopped
• 2 carrots,diced
• 2 t ground cumin
• 1 t kosher salt
• 1 t chili powder
• 1 t oregano
• 1/4t cayenne pepper
• 1T grapeseed oil
• 2 (14.5 oz) can fire roasted diced tomatoes
• 4 large bone-in,skin-on chicken thighs
• 6 cups chicken stock
• 1 (15oz) can black beans,drained and rinsed
• 1 lime, juiced

Notes: