Black bean chicken chili

Instant pot recipe

1lb dried black beans sorted and rinsed well (I didn't bother with soaking them)

5c water

1pkg fiesta chicken seasoning mix

Chicken bullion (I use better than bullion and put in about 3tsp)

Dehydrated onion (or fresh,I used what I had in the house)

Chipotle chili pepper sprinkled on

A little garlic powder

2lbs raw chicken

1 28oz can petite diced tomatoes

A jar of hatch green chile

2 bags of birds eye frozen southwest blend veggies

Put the beans, seasonings, and water in the IP high pressure for 20min. Natural release for at least 10min

Add in chicken and tomatoes. High pressure for 12min. Natural release for at least 10min again.

Take the chicken out and let it cool enough to shred it.

While the chicken is cooling, add remaining ingredients into beans and stir in.

Shred chicken back into the pot and stir.

I put it back on slow cook to let the flavors soak into the veggies, but that's not needed as long as everything is cooked through and hot.

It's spicy and I have a tendency to toss a lot of spice in so adjust according to taste.

I did the natural release so the beans wouldn't burst and it worked.

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