Instant Pot Chicken Chili

Transform your slow-cooker chicken chili into an Instant Pot sensation! This quick and easy recipe yields a hearty and flavorful dish, perfect for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 28 oz crushed tomatoes
• 1 cup chicken broth
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded cheddar cheese for garnish
• Fresh cilantro for garnish
• Sour cream for garnish

Instructions:

In the Instant Pot, put in the corn, black beans, kidney beans, crushed tomatoes, onion, bell pepper, garlic, and diced chicken

Spices like oregano, cumin, chili powder, salt, and pepper should be added

Use a stir to mix

Close the lid on the Instant Pot and turn the valve so that it seals

Make sure the timer is set for 10 minutes at high pressure and choose "Manual" or "Pressure Cook

" After the cooking time is up, quickly release the pressure

Take off the lid and stir the chili around

If you need to, change the seasoning

Add sour cream, fresh cilantro, and shredded cheddar cheese to the top of the hot chili before serving

Have fun with your Instant Pot chicken chili!