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Pressure-Cooked Chicken Chili

Place all ingredients except for rice chips and mozzarella into a Crock-Pot set to high heat for 1 hour or in an Instant Pot set to "Manual" for 8 minutes. Once finished, let rest uncovered for 10 minutes. Ladle into bowls and top with mozzarella and crushed rice chips to serve.

Ingredients:

1)

chicken stock : 3 cup

2)

kidney beans : 1.75 cup

3)

cooked chicken (rotisserie or boiled), deboned and cubed : 5 cup

4)

mild or medium salsa : 2 cup

5)

chili powder : 2 teaspoon

6)

garlic powder : 1 teaspoon

7)

ground cumin : 2 teaspoon

8)

garlic cloves, minced : 2

9)

black pepper, to taste :

10)

rice chips, crushed : 0.5 cup

11)

shredded mozzarella cheese : 0.5 cup

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