Instant Pot La Brea Bakery Chicken Chili Recipe

Method

• 1)

  Season the chicken with 1½ teaspoon of Kosher salt & ½ Teaspoon of Black Pepper, mix well so the chicken is evenly coated.

• 2)

  On the Instant Pot, turn on Sauté mode and choose the “More” option.  Once it’s hot, add the butter first, then the chopped onions, diced jalapeño, and the chicken.  Sauté for 5 minutes, stirring often.

• 3)

  Add the minced garlic, 1 Tablespoon of Cumin, 2 Tablespoons of Chili Powder and  ½ Cup of All Purpose Flour.  Stir constantly for 2 minutes.  Add the chicken broth and scrap the bottom of the pot very well, I spend about 2 minutes stirring and scraping the pot to make sure there is nothing stuck on the bottom (you will get a BURN warning if there is anything stuck to the bottom when it’s trying to come up to pressure).  I used a Zyliss Silicone Spatula because it has a firm and flat front edge which is perfect for scraping the pot.

• 4)

  Press the Cancel button to turn off Sauté mode.  Seal the Instant Pot with the lid and move the knob to Sealing.  Choose High Pressure / Manual and set it for 6 minutes.  Once it’s done and you hear the beep, wait 5 minutes then release all the pressure by moving the knob to Venting.

• 5)

  Press the Cancel button to turn off the Keep Warm function.  Choose Sauté on the “Normal” setting.  Add the Great Northern White Beans, Black Beans,  and the shredded Pepper Jack Cheese.  Stir for about 3 minutes or until the cheese is completely melted.  Taste the chili and season more with Kosher Salt if needed, I usually add an additional ½ Teaspoon of Kosher Salt.

• 6)

  Drizzle the Cilantro Cream on top of the chili and serve with tortilla chips.  Enjoy!

Cilantro Cream (Optional)

• 1)

  Place all ingredients into a blender, puree until it’s smooth.  Keep this refrigerated in a container until ready to serve.  The chili tastes awesome on it’s own, but this cilantro cream enhances the flavors even more.