Monday, 10 February 2020

Instant Pot Chicken Chili

Instant Pot Chicken Chili

1 1/2 pounds chicken breast (3-4)
1 cup chicken broth
14 ounce (398mL) can brown beans in tomato sauce (also called baked beans)
14 ounce (398mL) can black beans, drained and rinsed
14 ounce (398mL) can diced tomatoes (with liquid)
And many more.

  • Step number 1. For the Instant Pot:
  • Step 02, Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chilis, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the pot of the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.
  • After that, Set the Instant Pot to manual high pressure for 18 minutes (or the chili setting which will automatically be 18 minutes at high pressure). When the cook time is finished, let it naturally release for 10 minutes and then quick release any remaining pressure. Shred the chicken with two forks (either in the Instant Pot, or remove it to a cutting board to shred and then return it to the pot).
  • Complete Recipes:

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