Quick pulled chicken chilli con carne made in the multi-cooker
This dish is perfect for busy weeknights when you need something quick and filling, yet packed with nutrients.
For a hearty meal that’s ready in a snap, quick pulled chicken chilli con carne made in a multi-cooker is the perfect solution. This dish combines the comforting, smoky taste of traditional chilli con carne with a twist – tender pulled chicken, cooked quickly and effortlessly in one pot. The multi-cooker’s versatility ensures a rich depth of flavour without the long simmering times usually needed for chilli. Recipe compliments of Instant Pot.
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
Method
1. Set the multi-cooker 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 multi-cooker 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 multi-cooker 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 multi-cooker on Low Sauté mode, stir through the beans, sweetcorn and garlic and keep the chilli warm until serving. Top with grated cheese, sour cream and tortilla chips and serve with the guacamole on the side.
