Ingredients

The following ingredients have 4 Servings
  • 3/4 cup low-sodium chicken stock
  • 1/2 cup light lager beer (or additional stock)
  • 2 cups frozen corn
  • 2 (15 oz) cans pinto beans (rinsed and drained)
  • 1 tablespoon taco seasoning
  • 1 tablespoon minced garlic
  • 15 ounces diced tomatoes
  • 10 ounces diced tomatoes with green chiles (mild) (AKA Rotel Tomatoes)
  • 1 pound boneless, skinless chicken breasts or thighs (fresh or frozen)
  • 1 lime (juiced)

Instruction

  • Combine the chicken stock, beer, corn, beans, taco seasoning, and minced garlic in the inner pot. Mix well to combine.
  • Pour the tomatoes over the mixture in the inner pot. Do NOT mix. Nestle the chicken into the liquid.
  • Place the lid on the pressure cooker and turn the valve to "seal." Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
  • Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes.
  • After pressure has been released, remove the lid on the Instant Pot and remove the chicken from the inner pot to a cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili and stir again.
  • Serve this chicken chili with cheese, sour cream, chips, cilantro, etc