Instant Pot Chili con Pollo

• 3 cans of beans (15 oz size) black, dark kidney, pinto or garbanzo or other such, use one of each favorite, rinsed
• 1 can sweet corn (15 oz size), drained; I like the fire-roasted type (note from Ann: frozen corn should work equally well)
• 3 boneless and skinless chicken bosoms – either fresh or frozen (or 1 ½ to 2 pounds of pork or beef “stir-fry” – which means it’s cut in smaller pieces than stew-size)
• 2 cans of diced tomatoes (15 oz size)
• 1 can of tomato paste (about 12 ounces, more-or-less)
• 1 sweet green pepper (coarsely chopped)
• 1 medium onion (coarsely chopped)
• 3 garlic cloves (coarsely chopped)
• 1 bay leaf
• About 1/2 cup of prepared Hatch green chilis; Santa Fe Ole’ works well
• About 1/2 cup of sliced jalapeño chilis (medium); dice them or leave them as whole slices as I usually do.
• About 1/3 bottle of diced chipotle peppers (1/4-1/3 cup more or less); La Costena brand works well – I don’t like the whole chipotles because it requires extra work to chop them)
• 1 T salt
• 1 (scant) T cumin
• 1 T ground black pepper
• 1 T ground red pepper (or Hatch pepper flakes)

IF THE CHICKEN IS FROZEN: Set the cooker for medium heat for 2 hours and then fish the chicken out to cut it in chunks. Return the chicken to the pot and set it for low temperature (should cook for another 6 hours). Stir thoroughly when you add the chunked-up chicken. 

IF THE CHICKEN IS FRESH: Just set the cooker for low heat (8 hours). If the chicken breasts are “whole”, fish them out at some point and cut them in chunks and return to the pot, giving the pot a good stir.

The recipe and amounts are flexible! Makes about 8 servings. Add one more can of beans if you want 10 servings.

Serve with your favorite tortillas! Disfrutar!