Red Ranchero Chili (Instant Pot)
Servings: 4
Ingredients:
2 Medium Chicken Breasts
2 Cups Chicken Broth
1 28oz Can of Crushed Tomatoes
1 Packet of “Siete Carnitas Slow Cooker Seasoning” (can also use your own seasoning)
1/4 Cup Ranch Dressing (I typically use “Newman’s Own”, you can also use the recipe from Sides/Sauces/Basics)
1 Orange Bell Pepper
1 White Onion
2-3 tsp Ground Cumin ( I usually add more cumin to pretty much everything. It deepens the peppery, smoky, warming flavor that makes chili SO good).
Salt and Pepper, to taste
Tortilla Chips (for serving)
Cheddar Cheese (optional, for garnish)
Green Onion, diced (optional, for garnish)
Greek Yogurt/Sour Cream (optional, for garnish)
Instructions:
1. Prepare the Ingredients:
Dice the white onion and orange bell pepper.
Place all the ingredients into the Instant Pot.
2. Pressure Cook:
Set the Instant Pot to "Manual" mode for 15 minutes.
3. Quick Release:
Once the 15-minute cooking cycle is complete, quick-release the pressure.
4. Shred Chicken and Adjust Seasonings:
Remove the chicken breasts from the Instant Pot and shred them.
Return the shredded chicken to the Instant Pot.
Adjust the seasonings to taste, including adding more cumin, salt, and pepper if needed.
5. Serve:
Ladle the Red Ranchero Chicken Chili into bowls, and top with desired toppings.
Serve hot with tortilla chips on the side, and enjoy!
