- 2 Tablespoons butter
- 2 onions, medium diced
- 1 red bell pepper, medium chopped
- 2 cloves garlic minced
- 1 Tablespoon paprika
- 1 Teaspoon ground cumin
- 1 1/2 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon chili powder
- 1 bay leaf
- 2 Pounds boneless chicken breasts
- One 15-ounce can pinto beans (rinsed and drained)
- One 14.5-ounce can diced tomatoes
- 1 Cup water
- Sour cream (optional)
- 1 1/2 Cup corn kernels (frozen, thawed)
- Shredded cheese (optional)
- Cilantro (optional)
Dice the chicken into small 1-inch cubes or thin strips, whichever you prefer.
Turn your Instant Pot to “Sauté” mode and melt the butter. Add the onions, garlic, and pepper and sauté until fragrant, about 5 minutes.
Add all the spices to the pot, heating until fragrant, about 2 minutes.
Staying on "Sauté" mode, add the chicken and cook until browned slightly, about 2 minutes.
Add the beans, tomatoes, water and corn kernels.
Switch the setting to “Bean/Chili” mode and set at High Pressure for 30 minutes.
When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.
A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
Turn off Instant Pot. If desired, serve chili with sour cream and sprinkle with cheese and cilantro.