Quick Pulled Chicken Chilli Con Carne

Comfort food incoming! The Instant Pot PRO makes cooking this pulled chicken chilli con carne so ridiculously quick and easy (and the meat is super tender). Give it a go – it oozes cosy family night-in vibes.

Prep time: 15 mins
Cook time: 15 mins
Serves: 4–6

Ingredients:
Olive oil
500g fresh chicken breast fillets
Salt and pepper
1 red onion, finely chopped
1 green pepper, finely chopped
15ml paprika
15ml chilli powder
15ml taco spice
1 x 500g sachet Pesto Princess Tomato Sauce
150ml red wine
1 x 400g canned black or red beans, drained
1 x 400g canned whole sweetcorn, drained
2 garlic cloves, crushed

For the guacamole
2 ripe avocados
1 lime, juiced
2 Tbsp Pesto Princess Coriander & Chilli Pesto

To serve
Grated cheese
Sour cream or yoghurt
Lime wedges
Tortilla chips

How to
1. Set the Instant Pot PRO to Sauté and preheat. Add a little olive oil to the base of the pot and season the chicken fillets with salt and pepper. Once the Instant pot has preheated, brown the chicken on both sides before removing and setting aside.
2. Add in the chopped red onion and green pepper and fry until just soft. Add in the spices and stir to combine. Switch off the Sauté function and pour in the Pesto Princess Tomato Sauce and red wine. Put the chicken fillets into the sauce and set the Instant Pot PRO to Pressure Cook on High for 5 minutes, releasing the pressure naturally for a further 10–15 minutes after the cooking time has elapsed. 
3. Meanwhile, make the guacamole. Mash the avocados with a fork and blend in the lime juice and Pesto Princess Chilli & Coriander Pesto. Season to taste and set aside until needed. 
4. Once the lid has released, remove the chicken and shred with two forks before putting the meat back into the sauce. With the Instant Pot PRO on Low Sauté mode, stir through the beans, sweetcorn and garlic and keep the chilli warm until serving.

Dish up the chilli into warmed bowls, top with grated cheese, sour cream and tortilla chips and serve with the guacamole on the side.