Directions

Prep: 15 min.

Dice 1 large yellow onion, 16 cloves garlic, 2 medium jalapeños, and 3 medium red bell peppers. Trim excess fat and skin from 2lbs. chicken breast and cube into 1-inch cubes.

Cook: 40 min. – Instant Pot Method

Grab your Instant Pot (6 quart or larger) and turn to Sauté Mode (Medium heat). Add diced yellow onion, jalapeños, and red bell pepper. Sauté until onions are translucent, about 7 minutes. Add garlic cloves and cook for 1 more minute.

Add all remaining ingredients: cubed Chicken Breast, 1 can tomatoes, 2 cans sweet corn, 2 cans kidney beans, 2 cups chicken stock, 1 can chipotle peppers in adobo, 3 tbsp chili powder, and 4 tsp cumin. Ensure the ingredients are covered with enough chicken stock.

Add pressure lid to Instant Pot and set to Pressure Cook on High for 4 minutes*. Quick release once time has expired.

*This time is shorter than most recipes. The larger quantity requires more time to come to pressure, adding to the total cooking time.

Total: 55 min.

Split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.

Note: This recipe can also be done in a pressure cooker, slow cooker, or in a large pot on the stove. Simply throw everything right in.

Pressure Cooker: Follow the same instructions.
Slow Cooker: Cook on high for 3-4 hours or low for 5-7 hours.
Stovetop: Follow the same instructions except on the final cook step simmer all ingredients over low-med heat for 20-40 minutes until chicken is cooked through.

Red Chicken Chili

Ingredients

Directions

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