Jalapeno
Chopped Onion
Vegetable Oil
Chicken Stock
Salt& Pepper
Chicken Breasts
Corn
Garlic
White Beans
Chili Powder
Cumin & Coriander
1
Place oil, onion, garlic, pepper, ground cumin, ground coriander, and chili powder in instant pot and saute for 2-3 minutes.
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2
Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir.
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3
Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure.
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4
After the cooking cycle is complete, remove the chicken from the chili into a plate and shred it using two forks.
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5
Put the shredded chicken back in and give it a stir. Bring it to one last boil before ladling into bowls. Garnish & serve.
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