This recipe couldn’t be easier, made with ingredients you probably already have in your pantry. The recipe here calls for fresh chicken breasts, but it is one that can be made just as easily with frozen chicken, breasts or thighs. It freezes well if you need a meal to bring to someone. Or if you just like having meals in the freezer for later. It also tastes amazing and is so incredibly easy to make with an amazing result. You can actually prep the recipe entirely up to the point of cooking, in the Instant Pot inner pot, then cover and store in the fridge up to 1 day before cooking. This makes dinner time a breeze if you have been out in the afternoon.

Instant Pot Chicken Chili Recipe

Ingredients:

• 1 medium yellow onion (chopped)
• 14 oz can diced tomatoes
• 1 garlic clove (diced)
• 14 oz can kidney beans (drained)
• 14 oz can black beans (drained)
• 1 cup chicken broth
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 dried chilies diced (optional)
• 1 tsp oregano
• 3 chicken breasts (frozen or fresh)
• 14 oz can corn (drained)
• 4 oz cream cheese (optional)

Preparation:

Put everything except the chicken, the corn and the cream cheese into the Instant Pot. Stir until combined then add the chicken breasts. Close the pressure cooker and set the valve to seal. Change the setting to manual and adjust the time to 13 minutes on High Pressure. Once the timer is up and the Instant Pot beeps, let pressure release naturally for 5-10 minutes then do a quick release, by changing the position of the valve to vent. Carefully remove the lid. Remove the chicken from the pot and shred. Press saute button. Add corn and shredded chicken back into the pot and stir, cook for 1-2 minutes. Stir in cream cheese if using and serve with your favorite toppings, or none at all.

Enjoy it.