Chicken Chili

16.5 oz Simple Truth Natural Chicken Breast
3.5 serving Simple Truth Organic Black Beans (1/2 c.)
2.25 cup kernels Yellow Sweet Corn, Frozen
1.75 cup Del Monte Diced Tomatoes, No Salt Added
0.5 cup (8 fl oz) Chicken Broth
8 tsp Ranch Dip Mix Hidden Valley Ranch
1 tsp Cumin seed

Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.** Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

Serving Size:

Number of Servings: 6

Recipe submitted by SparkPeople user FREKLE22.