215-oz canscannelini beans(with the liquid; do NOT drain)
1tspground mustard powder
1tspcumin
1tspgarlic powder
1tsponion powder
1tsppink himalayan salt
1tspcracked black pepper
2slicesAmerican cheese(use the "deluxe" kind or Velveeta if you can find it)
Instructions
Add raw chicken to the Instant Pot. Secure the lid. Press "Poultry" and turn the time down to 6 minutes.
While the chicken cooks, dice your onion, poblanos, and green bell pepper.
Wash hands thoroughly after handling poblanos. Avoid touching your face as the pepper oil may burn.
Remove the chicken and dice it up. It may not be cooked all the way through. This is fine. Wash your hands, knife, and cutting board to avoid germs spreading.
Add the diced chicken, diced vegetables, canned beans with their liquid, salt, pepper, cumin, mustard powder, garlic powder, and onion powder to the Instant Pot.
Secure the lid, and press the "Chili" button. Let it run on the default settings and depressurize naturally.
Remove the lid and add in the American cheese. Stir until it has melted in and the broth looks thick, cloudy, and more like chili.
Portion into 5 pint-sized mason jars for meal prep for the week. Keeps in the fridge for 5 days. Freeze if you won't use it in time. Keeps in the freezer for up to 6 months. See blog post for notes on freezing glass jars.
To serve fresh, ladle as much as you want into a bowl.
Optional: Garnish with corn, jalapeƱos, cilantro, cheese, and/or avocado.