This is another of our winter favourites. It is rich, spicy, creamy and hot. The chicken shreds in the pot and it means every spoon is filled with luscious yum!

Like many of our recipes, this is one for the Instant Pot.

Ingredients

• Olive Oil
• .5 - 1kg boneless chicken thigh
• 2 cups chicken stock
• 1 can cannelloni beans, drained & rinsed
• 1 medium onion, finely diced
• 4 cloves of garlic, minced
• 1 jar of jalapeños, drained
• 1 small can sweetcorn, drained
• 1 tbsp mild chili powder
• 1 tbsp cumin
• 1/2 tsp black pepper
• 2 tsp salt
• 1/2 cup butter
• 6 tbsp flour
• 2 cups milk
• 1/2 cup sour cream
• 1 lime, juiced

Method

Hit the sauté button on the instant pot and add some olive oil. When the oil comes up to temperature add in the onions. Fry them until they are soft (4-5 minutes) and then add the garlic, stir it in and let if fry for just 30 seconds. You don’t want it to burn!

Now add the chicken, stock, beans, sweetcorn, jalapeños, salt and spices. Cancel the “sauté” mode and shut the lid of the instant pot. Pressure cook for 20 minutes.

When the pressure cook finishes, let the pot naturally depressurise for 15 minutes, and then quick release the remaining pressure. With some tongs, shred the chicken in the pot.

On the stovetop, make a roux from the butter and flour: melt the butter, and then stir the flour into it. Use a whisk to keep it moving while it cooks for about three or four minutes.

Hit “sauté” again on the instant pot, and stir the roux into the chilli. Keep stirring and heating for about five minutes and it will thicken. Then add the milk, sour cream and the juice of a lime.

Serve it in bowls, and if you’re in the mood, garnish with cheese and coriander.