Step 1

Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper), and beans, if using, to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

Step 2

Add the broth and place the lid on the slow cooker.

Step 3

Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.

Step 4

Remove the chicken from the slow cooker and shred it with two forks.

Step 5

Return the shredded chicken to the slow cooker.

Step 6

Turn the heat to HIGH. Add the coconut milk, stir and replace the lid. Continue heating for an additional 10-15 minutes or until heated through.

Step 7

Stir in the lime juice and cilantro.

Step 8

Taste and adjust seasonings as desired.

Step 9

Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

Step 10

Place a large saucepan with a lid (or Dutch oven) over medium heat.

Step 11

Add oil and heat until it’s hot.

Step 12

Add the onions and peppers to the hot oil.

Step 13

Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.

Step 14

Add garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using.

Step 15

Continue to cook for an additional 30-60 seconds or until fragrant.

Step 16

Lay the chicken in the pan over the onion and pepper mixture. Add 1 cup of broth and bring it just to a boil.

Step 17

Reduce the heat, cover, and simmer for 12-15 minutes or until chicken is cooked through.

Step 18

Shred the chicken in the pan using two forks or transfer it to a cutting board to shred before returning it to the pan.

Step 19

Add the remaining 1 cup of broth and coconut milk and return to a simmer.

Step 20

Cover the pan and allow the chili to simmer for an additional 10 minutes.

Step 21

Remove from heat and stir in the lime juice and cilantro.

Step 22

Taste and adjust seasonings as desired.

Step 23

Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Step 24

Select the ‘Saute’ function on the Instant Pot.

Step 25

Add oil.

Step 26

When the oil just starts to shimmer, add onion, bell pepper, and jalapeno.

Step 27

Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.

Step 28

Add the garlic, cumin, oregano, chili powder, salt, pepper, and beans, if using, and cook an additional 30 seconds or until fragrant.

Step 29

Press ‘Cancel’. Add the chicken breasts and 1 ½ cups of broth.

Step 30

Lock the lid into place. Turn the vent valve to the ‘Sealing’ position.

Step 31

Select the ‘Manual’ or ‘High Pressure’ setting and set the cooking time to 10 minutes.

Step 32

When cooking time is up, allow pressure to naturally release 10 minutes, then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)

Step 33

Remove the chicken from the Instant Pot and shred it with two forks.

Step 34

Return the shredded chicken to the Instant Pot

Step 35

Add the coconut milk, additional 1/2 cup of broth if needed, lime juice, and fresh cilantro. Stir to combine.

Step 36

Turn onto the sauté setting to heat through. Once hot, taste and season with additional salt and pepper as desired.