Vegetable Tomato Chicken soup

I used an Instant Pot to cook this.

Ingredients:

2 14.5 oz cans of organic fire roasted tomatoes
1 14.5 oz can dark red kidney beans
5 boneless and skinless chicken thighs
2 cartons low sodium chicken broth
red bell pepper
red onion
2-3 stalks celery
1 medium sized carrot
5 cloves garlic

Chop up all the fresh veggies and drop all ingredients in the Instant Pot. Set to manual and cook high pressure for 15 minutes if the meat is thawed, otherwise 30 minutes. Make sure to not fill above the max line.
When done, do a quick pressure release but be careful if hot liquid comes out, close the valve and do natural pressure release.

​If you want to cook this in a slow cooker, just cook it for 2-3 hours but use thawed meat only. Frozen meat in a slow cooker isn't recommended. Enjoy!