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Instant Pot Chicken Chili Recipe

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Pressure Cooker White Bean Chicken Chili Recipe Taste of Home
Pressure Cooker White Bean Chicken Chili Recipe Taste of Home from www.tasteofhome.com

Description

This Instant Pot Chicken Chili Recipe is the perfect meal for a cold winter night! The Instant Pot makes this meal come together quickly and is full of flavor. This chili is made with chicken, beans, tomatoes, and spices for a delicious and comforting meal. This recipe is great for feeding a crowd, or for making a big batch to freeze for later. Feel free to adjust the heat level to your liking by adding more or less jalapeno, or leaving it out completely. Serve with your favorite toppings, such as cheese, sour cream, and cilantro.

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, diced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 (15 ounce) can diced tomatoes, with their juices
  • 1 cup chicken broth

Instructions

1. Set the Instant Pot to the sauté setting and heat the oil. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeno and cook for another minute. Add the chicken and cook until lightly browned, about 5 minutes. Add the chili powder, cumin, smoked paprika, cayenne, salt, and pepper and stir to combine.

2. Add the beans, tomatoes, and chicken broth. Stir to combine. Secure the lid on the Instant Pot and set the vent to the sealed position. Cook on high pressure for 10 minutes. After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.

3. Serve the chili with your favorite toppings and enjoy!

Equipment

  • Instant Pot
  • Wooden spoon

Notes

This chili can be made with ground turkey or beef in place of the chicken. You can also substitute other types of beans for the ones used in this recipe.

Nutrition: Per Serving

  • Calories: 327 kcal
  • Carbohydrates: 34 g
  • Protein: 28 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Cholesterol: 73 mg
  • Sodium: 621 mg
  • Potassium: 810 mg
  • Fiber: 8 g
  • Sugar: 5 g
  • Vitamin A: 345 IU
  • Vitamin C: 14 mg
  • Calcium: 79 mg
  • Iron: 3 mg

Recipe Tips

  • Make sure to dice the chicken into small pieces so that it cooks evenly.
  • This chili is great served over rice, or with a side of warm cornbread.
  • Feel free to adjust the heat level to your liking by adding more or less jalapeno, or leaving it out completely.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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