Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 diced onion (1 cup (52g) frozen diced onion)
  • 1 pound (450g) boneless skinless chicken breasts (chopped (fresh or defrosted from frozen))
  • 1 ¾ cup (415 ml) chicken broth
  • ½ teaspoon minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder (or more or less, to taste)
  • 28 ounces (2 X 400g cans) white beans (cannellini beans or garbanzo beans)
  • ½ cup (90g) corn kernels
  • 1 small jalapeño (chopped, or to taste)

Instruction

  • Set your Instant Pot to Sauté and add in the olive oil until hot.
  • Add in the diced onions and sauté for 5 minutes until softened.
  • Add in the chicken and cook, stirring occasionally for up to 5 minutes until it is lightly browned.
  • Add in the broth and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
  • Add the rest of the ingredients ending with the beans on top. Do not stir.
  • Cover your Instant Pot, set the vent to sealing, select manual pressure/high pressure and set the timer to 5 minutes
  • When done, allow for a complete natural pressure release (NPR).
  • Optional step: you can mash some of the beans with the back of a spoon to thicken the chili if you prefer. Or you can sauté the chili for a few minutes if you want it thicker.
  • Garnish and serve.