Instant Pot White Bean Chicken and Pumpkin Chili Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tsp. olive oil

1.5 lb. boneless skinless chicken thighs

1 medium yellow onion, finely diced

2 garlic cloves, minced

2 tsp. chili powder

1 tbsp. cumin

½ cup canned pumpkin puree

2 (14oz.) cans white beans, drained (for a thicker chili, mash ⅓ of white beans with a fork)

1 (4oz.) can diced mild green chiles

4 cups Aneto Natural Chicken Broth

Juice of 1 lime

Garnishes: chopped cilantro, diced avocado, Monterey Jack cheese, tortilla chips, lime wedges

Instructions:

Turn your Instant Pot to the sauté setting. When the display says HOT add in the olive oil. Add the chicken thighs and sear on both sides until browned. Remove from pot and set aside on a plate.
Add in the onions. Saute for about 3 minutes. Add in the garlic and sauté for 1 minute. Add chili powder, cumin and pumpkin puree and cook, stirring constantly for 1 additional minute. Turn off the sauté setting
Add in the chicken, canned beans, green chilies, and chicken broth. Stir.
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual button or pressure cook button to 20 minutes. When the timer beeps indicating the 20 minutes is up, let the pot sit there for another 10-15 minutes. Then move the valve to venting and release any remaining pressure.
Remove the chicken and place on a cutting board. Shred it and return to the pot. Stir in the lime juice. Season with additional salt and pepper to taste.
To serve, ladle into bowls and sprinkle with Monterey jack cheese and top with fresh cilantro, avocado and tortilla chips. Enjoy!

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