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YIELD
6 servings
COURSE
Main Dish
TIME
30 mins
CUISINE
Mexican
Add all ingredients and give it a light stir. Using tongs, push the chicken breast under the liquid.
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Pressure Cook for 10 mins. If using chicken tenders set 4 mins. If using chicken thighs set 6 mins.
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Open the lid after the pin drops. Remove the chicken.
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Mash a few beans to make the chili thick and creamy. Shred the chicken and put it back in the pot.
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Give everything a good stir, then sprinkle some cilantro on top of the chili.
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Serve warm with a squeeze or lime and top with your favorite chili toppings.
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