In today's video I use ChatGPT to find a recipe for a small batch of chili that I could make in my Instant Pot using boneless chicken. The recipe tastes like beef chili but with healthier chicken.

Ingredients:
• 4 boneless, skinless chicken thighs
• 1 cup dried red kidney beans, soaked overnight and drained (or 1 can of kidney beans, drained and rinsed)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth (or vegetable broth)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions:

1. Turn on the Instant Pot and select the "Saute" function. Once hot, add a bit of oil to the pot.
2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook until softened, about 34 minutes.
3. Add the soaked and drained kidney beans (or canned kidney beans) to the pot.
4. Pour in the diced tomatoes and chicken broth. Stir to combine.
5. Add the chili powder, ground cumin, smoked paprika, salt, and pepper to the pot. Stir well to evenly distribute the spices.
6. Ensure that the liquid covers the ingredients well. If necessary, add more broth or water until the ingredients are fully submerged.
7. Close the Instant Pot lid and set the valve to the sealing position.
8. Select the "Manual" or "Pressure Cook" function and set the cooking time to 25 minutes at high pressure.
9. Once the cooking cycle is complete, allow the pressure to naturally release for about 10 minutes, then carefully do a quick pressure release to release any remaining pressure.
10. Open the lid and shred the chicken thighs using two forks.
11. Serve the chicken and bean chili hot, topped with optional toppings like shredded cheese, sour cream, chopped cilantro, or diced avocado.