Prepare the vegetables according to the instructions in Steps 1-4. Transfer vegetables to a resealable bag or container.

Add to the vegetable bag the chicken broth, spices, beans, and chicken.

(If using broth base, like bouillon cubes, add without the water, and write a quick label on the front of the bag or container about how much water to add at the time of cooking. This saves space during storage, and helps the meal thaw faster!)

Prepared ingredients will store in the fridge for up to 4 days and in the freezer for up to 3 months.

Thaw ingredients as necessary.

Add the thawed ingredients to the Instant Pot and secure the lid.

Cook on “Beans and Chili”, or on High Pressure for 40 minutes, with a natural release.

Remove the chicken and shred, then add back to the pot.

Serve the chili with your favorite toppings.

Slice open the bell pepper and remove the ribs and seeds. Chop the bell pepper into small dice.

Peel and dice the onion.

Peel and mince the garlic.

Cut away the stem of the jalapeno, then slice it open and scrape away the seeds. Mince finely.

Add the vegetables to the Instant Pot.

Add the spices to the Instant Pot, including the salt and pepper, and stir to combine until the vegetables are coated.

Pour in the chicken broth, then add the chicken breasts and beans.

Secure the lid and make sure the steam release valve is set to “seal”.

Press the “Beans and Chili” button, or High Pressure for 40 minutes, then allow for a natural release.

When the chili is done, open the open and stir to combine. Remove the chicken and shred, then place back in the pot.

Serve the chili with your favorite toppings.