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
Add olive oil and onions to the Instant Pot on the saute function. Cook for 5 or so minutes, until onions are soft and translucent, then make a space and add the garlic; cook for 1 minute.
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.
Pressure cook for 5 minutes.When the Instant Pot completes its cooking cycle, allow it to naturally release for 10 minutes
Use two forks or an electric hand mixer to shred the chicken, then return to the chili and stir.
Enjoy chili topped with shredded cheese, avocado and sour cream.
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