2 – 3 lbs. boneless, skinless chicken thighs or breasts
1 small red onion, sliced
1 bell pepper, sliced
15 ounces black beans, rinsed & drained
15 ounces corn, rinsed & drained
15 ounces crushed tomatoes
1 jalapeno, sliced
1 garlic clove, minced
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Handful fresh cilantro for garnish
2 tsp oil (for IP)
Add all ingredients to the slow cooker. Stir to mix well.
Cook HIGH 3-4, LOW 6-8.
Garnish with cilantro.
Set Instant Pot to the high saute setting. Heat oil.
Add bell pepper and onion and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in crushed tomatoes, scraping any browned bits from the bottom of the pot. Stir in all remaining ingredients, close and seal vent.
Select manual setting and set time for 9 minutes. Quick-release pressure when cook time is completed.