INSTANT POT

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It stores well in the fridge or freezer, and tastes even better after reheating

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• Olive oil • Onion • Garlic • Chili Powder • Cumin • Coriander • Salt • Cayenne • Stock • Corn • Kidney Beans • Diced Tomatoes •Tomato Sauce • Chicken Breast

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Sauté onions & garlic

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Sauté spices

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Add remaining ingredients

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Cook

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Shred chicken

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Serve

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Get the full recipe on:

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tap here to get yours!

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INSTANT POT

Chicken Chili

It stores well in the fridge or freezer, and tastes even better after reheating

Why we love this recipe

• Olive oil • Onion • Garlic • Chili Powder • Cumin • Coriander • Salt • Cayenne • Stock • Corn • Kidney Beans • Diced Tomatoes •Tomato Sauce • Chicken Breast

What You Need:

Sauté onions & garlic

Sauté spices

Add the spices. Toss to coat, and cook for an additional minute, stirring frequently so the spices don't burn.

Add remaining ingredients

Add the stock and scrape the bottom of the pan to ensure nothing is stuck. Add corn, kidney beans, diced tomatoes and tomato sauce. Do not stir.

Cook

Pressure cook for 5 minutes.When the Instant Pot completes its cooking cycle, allow it to naturally release for 10 minutes

Shred chicken

Use two forks or an electric hand mixer to shred the chicken, then return to the chili and stir.

Serve

Enjoy chili topped with shredded cheese, avocado and sour cream.

Get the full recipe on:

sweetpeasandsaffron.com

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