Easy recipe for Chicken Chili you can make in your Instant Pot or pressure cooker.
Cook the onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting, then cook for about 5 minutes.
Then add Ancho chili powder, garlic, cumin, oregano, and Jalapenos and stir well.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 6 minutes at High Pressure, then let the pressure release naturally for ten minutes.
After you open the lid and add chopped tomato, chopped cilantro, and lime juice and simmer on the saute setting for three to four minutes to let the tomato soften.
Taste and add salt and pepper to taste. Serve with lime wedges and sour cream if desired.
Serving Size - is about one cup (250mls) each, probably a little more.
Storage - keeps for three to four days in the fridge. You can freeze it and defrost it overnight in the fridge.