Sunset Blaze Chicken Chili (Instant Pot)

Written By Emma Kay Massey

Ingredients:

  • 2 Chicken Breasts

  • 32 oz Chicken Broth ( I don’t always use the whole container. I make sure all ingredients are adequately covered in broth in the Instant Pot).

  • 3 cups Mirepoix ( equal parts onion, carrot, & celery)

  • 2 Medium Bell Peppers (orange & yellow)

  • 1 Can (24 oz) Diced Tomatoes

  • 1 Tbsp Garlic Powder

  • 1 Tbsp Onion Powder

  • 1 1/2 Tbsp Chili Powder

  • A couple of splashes of GF Tamari/Reduced Sodium Soy Sauce

Instructions:

1. Prep and Combine Ingredients:

  • Prepare the mirepoix by dicing the onion, carrot, and celery.

  • Dice the small orange and yellow bell pepper.

  • Place all the ingredients into the Instant Pot.

2. Pressure Cook:

  • Set the Instant Pot to "Manual" mode on high pressure for 20 minutes.

3. Natural Release and Quick Release:

  • After the cooking cycle is complete, let the Instant Pot naturally release steam for 10 minutes.

  • Then, perform a quick release to release the remaining pressure.

4. Shred Chicken:

  • Remove the chicken breasts from the Instant Pot and shred them using forks.

5. Serve:

  • Ladle the Sunset Blaze Chicken Chili into bowls.

  • Top with a dollop of greek yogurt/sour cream (or other toppings of your choice) and a squeeze of fresh lime juice for a creamy, tangy garnish.

  • Serve hot and enjoy!

Emma Kay Massey
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