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

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.

1

Sauté spices

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

2

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.

3

Cook

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

4

Shred chicken

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

5

Serve

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

6

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