20ounce can pineapple tidbits drained with juice reserved
10ouncecan Ro-Tel Tomatoes or diced tomatoes with green chilies
14.5ouncecan diced tomatoes
14 ouncecan pinto beansrinsed and drained
14ouncecan black beansrinsed and drained
3tablespoonsor 1 packet ranch dressing mix
1/2cupchopped fresh cilantro
Set Instant Pot on "Saute" mode and heat until the display reads "HOT". Add olive oil to the pot.
Season chicken with 1/2 teaspoon of salt and the full amount of pepper and brown in the pot until golden brown on both sides.
Add onions and bell pepper to the chicken and stir. Continue by adding the chili powder, cumin, ginger, and smoked paprika to the pot. Stir and allow to cook for 1 minute longer.
3/4 cup of the reserved pineapple juice to the pot followed by the Ro-Tel tomatoes, diced tomatoes, beans and BBQ sauce. Stir to combine and place the lid on the Instant Pot.
Set the Instant Pot on "Manual' mode and set the timer for 11 minutes. When cooking time is up, allow the pot to release pressure naturally or allow about 10 minutes before doing a manual pressure release.
Remove chicken from the chili and set aside on a plate.
Set Instant Pot on "Saute" mode once again and bring to a simmer. Sprinkle cornmeal over the chili and stir to combine. Simmer, stirring frequently until slightly thickened. Turn off the Instant Pot.
Shred the chicken breasts and sprinkle ranch dressing mix over the chicken, tossing to coat. Return chicken to the chili, followed by the pineapple and cilantro. Stir to combine and serve.