Instructions

1. Set your Instant Pot to the meat setting and sauté a little less than 2 tablespoons of olive oil, the whole diced onion, and the diced garlic. If you use a soup pot or large Dutch oven, do the same over medium heat. Stir frequently until garlic and onions are softened and the onions are translucent.
2. Add in raw ground chicken, sprinkle in a little bit of salt and pepper, and using a wooden spoon, break up the ground meat as it cooks. Be sure to cook the ground chicken through. 
3. Once the ground meat is cooked through, switch your Instant Pot to the slow cook setting, or lower the temperature on your stovetop, pour in the chicken broth, canned beans, crushed or diced tomatoes, corn (optional), tomato paste, and all seasoning. I like to add just a little bit of salt, adding in more at the end to taste. Allow to cook on low for at least 2 - 3 hours. (You can also cook this chili on the pressure cook setting in your Instant Pot if you're short on time: to do this, cook on High Pressure for about 10 minutes, let it naturally release the pressure for another 10 minutes, and then finish with a quick release.)
4. Serve with toppings like shredded cheddar cheese, cilantro, avocado, and sour cream, or even a side of cornbread, and watch your family devour this chili!