Servings: 6

1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 large red bell pepper, diced (about 1 cup) 1 large red bell pepper, diced (about 1 cup)
1 cup frozen whole kernel corn, thawed 1 cup frozen whole kernel corn, thawed
1 tablespoon chili powder 1 tablespoon chili powder
12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise) 12 ounces boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise)
2 cans (about 15 ounces each) white cannellini beans, rinsed and drained 2 cans (about 15 ounces each) white cannellini beans, rinsed and drained
1 cup Pace® Chunky Salsa 1 cup Pace® Chunky Salsa
1 cup water 1 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
5 tablespoons shredded Cheddar cheese 5 tablespoons shredded Cheddar cheese
2 green onion, sliced (about 1/4 cup) 2 green onion, sliced (about ¼ cup)

On a 6-quart Instant Pot®, select the Saute setting.  Heat the oil in the Instant Pot®.  Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally.  Press Cancel.
Season the chicken with salt and pepper.  Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don't stir until after the cooking is done).  Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
Remove the chicken from the pot.  Shred the chicken and return to the pot.  Season to taste and serve topped with the cheese and green onions.