amazing Instant Pot Chicken Chili recipes

Instant Pot Chicken Chili recipes
Instant Pot Chicken Chili

Instant Pot Chicken Chili: This hearty chili is packed with flavor. Add chicken, beans, vegetables, and spices to the Instant Pot and cook on high pressure for 20 minutes.

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Calories: 226

Preparation Time: 10M

Cooking Time: 10M

Total Time: 20M

Recipe Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups chicken broth
  • 1/4 cup chopped fresh cilantro (optional)
  • Sour cream, shredded cheese, diced avocado, and tortilla chips for serving (optional)

Recipe Instructions:

healthy Instant Pot Chicken Chili recipes:

  • Turn on the Instant Pot and press the "Sauté" button. Add olive oil and let it heat up.
  • Add onion, garlic, green bell pepper, and jalapeño pepper to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until softened.
  • Add cubed chicken breasts to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  • Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the Instant Pot and stir to coat the chicken and vegetables.
  • Add diced tomatoes, black beans, kidney beans, corn, and chicken broth to the Instant Pot and stir to combine.
  • Close the Instant Pot lid and set the valve to "Sealing" position.
  • Press the "Manual" or "Pressure Cook" button and set the timer for 10 minutes.
  • When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to "Venting" to release any remaining pressure.
  • Open the Instant Pot lid and stir in chopped cilantro (optional).
  • Serve the chicken chili hot with sour cream, shredded cheese, diced avocado, and tortilla chips, if desired, and enjoy!

Editor's Rating:
4.95
5/5 - (2 votes)

Instant Pot Chicken Chili recipes This hearty chili is packed with flavor. Add chicken, beans, vegetables, and spices to the Instant Pot and cook on high pressure for 20 minutes.

amazing Instant Pot Chicken Chili recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Chili:

Instant Pot Chicken Chili recipes

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
2 cups chicken broth
1/4 cup chopped fresh cilantro (optional)
Sour cream, shredded cheese, diced avocado, and tortilla chips for serving (optional)

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add onion, garlic, green bell pepper, and jalapeño pepper to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until softened.
  3. Add cubed chicken breasts to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  4. Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the Instant Pot and stir to coat the chicken and vegetables.
  5. Add diced tomatoes, black beans, kidney beans, corn, and chicken broth to the Instant Pot and stir to combine.
  6. Close the Instant Pot lid and set the valve to “Sealing” position.
  7. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  8. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  9. Open the Instant Pot lid and stir in chopped cilantro (optional).

Serve the chicken chili hot with sour cream, shredded cheese, diced avocado, and tortilla chips, if desired, and enjoy!

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