Chicken Chickpea Chili

(Ready in about: 25 min | Servings: 4)


Ingredients:



1 pound boneless; skinless chicken breast; cubed

2 (14.5 ounces) cans chickpeas, drained and rinsed

1 jalapeño pepper; diced

1 lime; cut into six wedges

3 large serrano peppers; diced

1 onion; diced

½ cup chopped fresh cilantro

½ cup shredded Monterey Jack cheese

2 ½ cups water; divided



1 tablespoon olive oil




2 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon minced fresh garlic

1 teaspoon salt


Directions:



Warm oil on Sear/Sauté. Add in onion, serrano peppers, and jalapeno pepper and cook for 5 minutes until tender; add salt, cumin and garlic forseasoning.

Stir chicken with vegetable mixture; cook for 3 to 6 minutes until no longer pink; add 2 cups water and chickpeas.

Seal the pressure lid, choose Pressure, set to High, and set the timer to 5 minutes. Press Start. Release pressure naturally for 5 minutes. Press Start. Stirchili powder with remaining ½ cup water; mix in chili.

Press Sear/Sauté. Boil the chili as you stir and cook until slightly thickened. Divide chili into plates; garnish with cheese and cilantro. Over the chili,squeeze а lime wedge.