INSTANT POT SMOKY CHICKEN CHILI




INGREDIENTS


1 onion


2 poblano peppers


2 red or orange peppers


2 jalapeño peppers diced 


½ cup finely chopped cilantro 


4 cloves garlic


14 ounces canned black beans


14 ounces canned small white beans, drained and rinsed


14 ounces canned diced tomatoes


1 can Original Rotel


2 tablespoons tomato paste


2 tablespoons liquid smoke


1 cup chicken stock


8 ounces lite beer


1½ teaspoons salt


1 teaspoon pepper


1 teaspoon garlic powder


2 tablespoons smoked paprika


1 tablespoon cumin


2 teaspoons chili powder


2 teaspoons oregano


2 teaspoons coriander


3 pounds boneless skinless chicken breasts


OPTIONAL TOPPINGS:


Chopped cilantro


Diced green onions


Chopped tomatoes


Diced jalapenos


Shredded cheese


Sour cream


INSTRUCTIONS

Add the chopped onions, poblano peppers, bell peppers, jalapeño 

peppers, cilantro and minced garlic to the Instant Pot.

Add in the black beans, Great Northern Beans, canned diced 

tomatoes, Rotel, tomato paste, chicken stock, lite beer and the liquid 

smoke.

Now for all the spices… add the salt, pepper, garlic powder, smoked 

paprika, cumin, chili powder, oregano, and coriander. Give it a good stir 

until everything is mixed together.

Next, tuck the chicken breasts into the middle of the mixture.

Set the IP pressure cook time to 10 minutes on high pressure. It will 

take about 30 minutes to come to pressure. When the cook time has 

completed, manually release pressure . Turn the IP off.

Remove the chicken, set aside for 5 minutes. Then shred and fold

back into the chili.

Serve with your favorite toppings… chopped cilantro, diced green 

onions, chopped tomatoes, diced jalapeños, shredded cheese and


 sour cream – and enjoy!

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