- Set the Instant Pot PRO to Sauté and preheat. Add a little olive oil to the base of the pot and season the chicken fillets with salt and pepper. Once the Instant pot has preheated, brown the chicken on both sides before removing and setting aside.
- Add in the chopped red onion and green pepper and fry until just soft. Add in the spices and stir to combine. Switch off the Sauté function and pour in the Pesto Princess Fresh Tomato Sauce and red wine. Put the chicken fillets into the sauce and set the Instant Pot PRO to Pressure Cook on High for 5 minutes, releasing the pressure naturally for a further 10–15 minutes after the cooking time has elapsed.
- Meanwhile, make the guacamole. Mash the avocados with a fork and blend in the lime juice and Pesto Princess Chilli & Coriander Pesto. Season to taste and set aside until needed.
- Once the lid has released, remove the chicken and shred with two forks before putting the meat back into the sauce. With the Instant Pot PRO on Low Sauté mode, stir through the beans, sweetcorn and garlic and keep the chilli warm until serving.
Dish up the chilli into warmed bowls, top with grated cheese, sour cream and tortilla chips and serve with the guacamole on the side.
