Hit the Sauté button on your Instant Pot, and make sure it’s set to High. Add avocado oil to the insert. When hot, add the onion, bell peppers and jalapeńo, along with a dash of salt. Use a high heat spatula or wooden spoon to stir occasionally and cook until onions are translucent, about 4-5 minutes. Add minced garlic, then stir and cook for 1 minute, until quite fragrant. Hit cancel to turn off the sauté function.

Add a small amount of chicken broth to remove any brown stuck bits from the bottom of the pot (deglaze), then add the remaining chicken broth. Add all the diced tomatoes and green chilis, the chicken breasts, and all seasonings (chili powder, cumin, dried oregano, smoked paprika, salt & pepper) to the pot. Stir gently to give it a quick mix.

Place the IP lid on and make sure the steam release valve is sealed. Set the IP to Manual or Pressure Cook High for 15 minutes. When it’s done cooking, do a controlled quick release of the pressure (if it starts to sputter, close the valve for a few moments, then release the valve again, and repeat as needed to control the steam release).

After the float valve has gone down, carefully remove the lid. Remove chicken breasts and shred, then return shredded chicken to the pot. Add the corn and stir until the soup is well combined. Quickly heat the corn by using the Sauté function to bring the soup to a low boil for one minute or so. Turn the pot off, or back to the ‘Keep Warm’ function.

Serve the chili with your favorite toppings like diced avocado, sour cream, shredded cheese, corn chips, cilantro, etc! Store in the refrigerator in an airtight container and enjoy within 4 days. Freezer friendly – store in the freezer for up to 6 months. See post content above for detailed freezing instructions.