I brought this Instant Pot on whim some months ago, thinking it would be useful if I ever take my Sprinter travel adventure. As it is a rainy stay-in weekend, and I was too lazy to go shopping, I picked the first chili recipe I found with the ingredients I had on hand.
I am not big on canned foods, but given I live in California earthquake country, I keep some canned goods for soups and chili.
It was an amazingly easy meal to make – open a few cans, dice the onion, layer it all in, and push the button.
After 20+ minutes, all that was needed was shredding the chicken, which was tender as can be.
Lesson learned: cut the cream cheese in half to make it less rich and a bit healthier.
Next weekend I will try a vegetarian red chili and test it on friends. The Joby migration for Bonny Doon to my new home in Marina is beginning.
