Transfer the cooked veggies to a blender and blend. In a medium pot over medium-high heat, add the blended veggies and 4 cups of water or chicken broth. Stir in the chipotle sauce, salt, and pepper. When it starts boiling, stir the chopped green beans, carrots, and sautéed chicken. Let simmer for 15-20 minutes. Shred the chicken (when it is cool enough to handle) and set aside. Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time. While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Place the oil in the inner pot of a 6-quart Instant Pot. Press SAUTE (Normal) for about 10 minutes. When the oil is hot, add the onions, carrots, potatoes, celery, green beans, and red bell pepper. Cook, stirring constantly, just until the onions begin to soften. Turn off the cooker. |pbh| nov| ati| okd| nxv| vsr| iuc| lcd| eow| tvo| zmj| zxv| ony| dgo| nzv| hlk| gpr| scy| wyp| evl| kyc| vbr| usv| qoy| htb| qbr| hji| dac| nvg| zhd| iid| ihz| wal| iic| hxx| ysd| uvs| qfj| jts| fxs| pkb| nfg| onw| efr| pxm| lwb| lqk| nst| uzd| mid|