Ingredients
The following ingredients have 4 Servings
- 1 tbsp vegetable oil
- 1 onion (finely chopped)
- 1 Jalapeno pepper (minced)
- 1 clove garlic (minced)
- 1 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes ((optional))
- 1 cup chicken broth
- 1 1/2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)
- 15 ounces hominy (2 cans, rinsed and drained)
- 15 ounces pinto beans (1 can, rinsed and drained)
- 1 tbsp all-purpose flour ((optional))
- chopped fresh cilantro ((optional))
Instruction
- Press Sauté; heat oil in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Add jalapeño, garlic, chili powder, salt, cumin, oregano, black pepper and red pepper flakes, if desired; cook and stir 30 seconds. Stir in broth; cook 1 minute. Add chicken, hominy and beans; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- For thicker chili, stir 1 tablespoon flour into 3 tablespoons cooking liquid in small bowl until smooth. Press Sauté; add flour mixture to chili. Cook about 5 minutes or until chili thickens, stirring occasionally. Garnish with cilantro.