Shredded Cheese, Avocado, Yogurt or Sour Cream, Lime, Cilantro, Jalapeno Slices, Tortilla Chips or Cornbread
Place all ingredients in Instant Pot, secure lid, turn valve to sealing, cook on high pressure for 25 minutes, turn off after timer, and allow pressure to release for 10 min. Then release valve to vent. Open lid, remove chicken breast and shred, place back into pot, stir and taste for seasoning. Serve hot with toppings.
Place all ingredients in Slow Cooker in order shown.
Cook on low for 6-8 hours or high for 4 hours.
Shred chicken with a fork and stir to combine, taste for seasoning, and serve hot with toppings.
This chili freezes well. Once cooled place in freezer bags or containers and freeze. Allow to thaw overnight in fridge and reheat to serve.