CHICKEN CHILI STEW RECIPES

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
• Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
• In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
• Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
• Serve hot topped with cilantro and shredded cheese (optional).