It’s freezing here in Wyoming, and a warm chili sounded perfect for lunch! This is a great quick and easy recipe and easy to keep most of the ingredients on hand. An added bonus it’s tastes as though it has been cooking all day, when really the Instant-Pot takes an eighth of the time;)
4 boneless skinless chicken breasts
1/2 medium onion, chopped
2 garlic cloves, minced
6 cups water
Chicken granules to taste
1 can (7 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons chili pepper
2 cans (14-1/2 ounces each) white chili beans
1/2 cup milk/almond milk
Place chicken(mine was frozen mind you) into the Insta-pot with 1/2 cup water and salt and pepper. Secure the lid and Select the Poultry button. Add 5 minutes. When let is done, depressurize manually or on it’s own, and then shred the chicken.
Add in the rest of the ingredients and secure lid again. Select the soup button and set to 15 minutes and your done.
Top with Cheese, Cilantro, and chips!!