Instant Pot Chicken Chili

🧂 Ingredients

• 1 tbsp olive oil
• 1 tbsp chili powder
• ⅛ tsp cayenne peper
• ½ tbsp ground cumin
• ¼ tsp black pepper
• ⅛ tsp allspice
• 1 cup onion

  diced
• 1 cup celery

  diced
• 1 cup carrot

  diced
• ¼ cup buffalo wing sauce
• 1 cup chicken broth

  low sodium
• 14.5 oz can fire roasted tomatoes
• 10 oz can diced tomatoes and green chiles
• 30 oz canned cannellini beans

  drained and rinsed (1 can = 15 oz)
• 2 lbs chicken breast

  fresh or frozen
• 1 tbsp cornstarch

Instructions

• 1 Set the Instant Pot (or other pressure cooker) to 'sauté' mode (medium heat).
  Add olive oil, spices, onion, celery, and carrots and saute until soft and
  fragrant (about 5 minutes). Press 'cancel.'
• 2 Add the remaining ingredients (except cornstarch) to the Instant Pot and set to
  'Manual,' 'high pressure' for 12 minutes. After the timer goes off, natural
  release (i.e. leave the Instant Pot alone) for 10 minutes. Release the pressure
  valve by switching it to 'venting.'
• 3 Remove the chicken breasts and shred with forks or a hand mixer. Add the chicken
  back to the Instant Pot. Press 'cancel.'
• 4 Set the Instant pot to 'saute' mode (low heat). In a small bowl, combine the 1
  tablespoon of cornstarch with 2 tablespoons of cold water and mix until no lumps
  remain. Add the cornstarch slurry to the Instant Pot, stir, and let simmer for
  about 3 minutes to thicken.
• 5 Serve with your favorite chili toppings! (I'd suggest crumbled cornbread, sour
  cream, and green onions.)

Nutrition Info