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This is a quick dinner that can be made on any weeknight or weekend.

All it takes is 30 mins in an Instant Pot.


  • 1.5 kilo chicken thighs (club pack)
  • 1/2 medium onion diced
  • 2 tsp oil
  • 1 tsp cumin
  • 2 tbls chili powder
  • 2 tsp salt
  • 2 cups fresh salsa
  • 2 whole chipotles in adobo sauce diced up
  • 3 cloves garlic
  • Stems of cilantro finely diced *amazing flavour and even those who don’t like the cilantro flavour like this.
  • 19 0z Can black beans
  • 15 oz Can of corn kernels

Press sauté on your Instant pot until it registers HOT. Add 2 tsp oil and add your chicken thighs. Cook both sides of chicken for 5 mins add salt, chili powder, cumin, chipotles, cilantro stems, garlic and onions. Mix around for 2 minutes. Add canned corn with juice, add drained beans and stir. Top with salsa and DO NOT STIR. Tomatoes can tend to burn in the IP so just pour on top and spread out.

Put on IP Lid and seal the vent. Press Chili button – 30 mins. Viola

Do what ever you need to do and once the IP beeps release the steam vent to depressurize. Shred the chicken thighs, they will be soft and buttery. Mix everything together, add fresh cilantro leaves and check seasoning.

Serve on its own, on rice, spaghetti squash, top with chunks of avocado, cheese and a dollop of Greek yogurt.

Makes 10 cups and freezes perfectly well.