Instant Pot Mango Chicken Chili Recipe

By Marlenew

Quick and easy–ready for company–recipe!

Ingredients

• 2 Tbsp. oil
• 1 large sweet onion, chopped
• 1 rotisserie chicken, chopped
• 1 (15 oz.) can diced tomatoes, undrained
• 2 (15 oz.) cans Bush’s black beans, drained
• 2 (15 oz.) cans Bush’s kidney beans, drained
• 1 (15 oz.) can Bush’s cannellini beans, drained
• 1 48 oz. peach mango salsa (I buy organic at Costco)
• 2 tsp. smoked ground cumin
• 2 tsp. chili powder
• Salt and pepper
• Zest of 1 orange

Preparation

Step 1

Select “Sauté” and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, for 4 minutes, until the onion is tender.

Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select “Bean/Chili,” and cook 10 minutes.

When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.

Salt and pepper to taste; add the orange zest.

Simmer for 5 minutes; serve!

Top with sour cream, your favorite cheese, green onions, and tortilla chips!