Ingredients:

  • 1 tbsp Neutral Oil (e.g., Rapeseed or Canola)
  • 1 medium Yellow Onion, finely diced
  • 1 large Bell Pepper (Red or Green), diced
  • 3 cloves Garlic, minced
  • 3 tbsp Chili Powder (Mild or Medium)
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (optional)
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Chicken Stock (low sodium)
  • 2 lbs Boneless, Skinless Chicken Breast or Thighs
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 tbsp Cornstarch (for thickening, optional slurry)
  • Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Activate Sauté: Set the Instant Pot to the 'Sauté' function (Normal setting). Add the oil and wait until the display reads 'Hot'.
  2. Soften Aromatics: Add the diced onion and bell pepper. Sauté for 5–7 minutes until soft and translucent.
  3. Bloom the Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1 minute, stirring constantly until the spices are fragrant. This is critical for deep flavor.
  4. Deglaze: Pour in ½ cup (120 ml) of chicken stock. Use your spatula to scrape up any browned bits stuck to the bottom of the pot. This prevents the 'Burn' error.
  5. Load the Pot: Add the whole chicken pieces, the crushed tomatoes, the rinsed beans, and the remaining ½ cup (120 ml) of chicken stock. Do not stir the mixture at this point; keep the tomato components toward the top layer.
  6. Seal and Set: Secure the lid and ensure the venting knob is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting (High Pressure) for 10 minutes.
  7. Release Pressure: Once the cook time is complete, allow the pot to naturally release pressure (NR) for 10 minutes. Then, carefully switch the knob to 'Venting' (Quick Release) to release any remaining pressure.
  8. Remove and Shred: Carefully remove the chicken pieces using tongs and transfer them to a bowl. Shred the chicken using two forks or a hand mixer.
  9. Thicken (Optional): If the chili seems too thin, mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry. Set the Instant Pot back to 'Sauté'. Stir the slurry into the chili and cook for 2–3 minutes until the chili bubbles and thickens slightly.
  10. Final Assembly: Return the shredded chicken to the pot. Stir well to combine, taste, and adjust seasoning (salt, pepper, or hot sauce). Garnish with fresh coriander before serving.