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Chicken Chili

Ingredients

• 2 15oz cans pinto beans (I used black beans) rinsed and drained
• 1/2 cup chicken stock
• 1/2 cup light lager beer (or additional stock)
• 1 15oz can of corn
• 1 15oz can of diced tomatoes
• 1 15oz can diced tomato with green chiles
• 1 tablespoon taco seasoning
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 pound boneless, skinless chicken breast or thighs
• 1 lime juiced

Directions

1. Add stock, beer, corn, seasonings, and beans to the instant pot and mix together. Add in tomatoes–do not mix. Nestle chicken into the liquid. Place lid on pressure cooker and turn valve to “seal”
2. Cook on high pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken
3. Once cook time has elapsed, let pressure release naturally for atleast 15 minutes. Open instant pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors.
4. Serve with cheese, sour cream, chips, cilantro, etc.