Chicken Chili Instant Pot Recipe
Description
If you're looking for a quick and easy way to make a delicious homemade chili, then this chicken chili Instant Pot recipe is for you. It's made with simple ingredients and can be cooked in no time! The chili is full of flavor and is perfect for a weeknight dinner or for a crowd. The chicken is cooked in a flavorful broth and then combined with beans and other vegetables to make a hearty and satisfying meal. This recipe is sure to become a family favorite!
Prep Time
This is a quick and easy recipe to put together. It takes about 15 minutes to get all the ingredients prepped and ready to go. From there, the Instant Pot does the work and you can let it do its thing. Total prep time is about 15 minutes.
Cook Time
Once everything is prepped, the Instant Pot does the cooking. This recipe cooks for 18 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes and then do a quick release. Total cook time is about 28 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chiles
- 2 cups chicken broth
Instructions
1. Set the Instant Pot to the sauté setting. Add the olive oil, onion, and garlic to the pot and sauté for 3-4 minutes, stirring occasionally, until the onion is softened. Add the chicken and cook for an additional 3-4 minutes, stirring occasionally, until the chicken is no longer pink.
2. Add the chili powder, cumin, oregano, salt, and pepper to the pot and stir to combine. Add the tomatoes, black beans, corn, green chiles, and chicken broth to the pot and stir to combine. 3. Lock the lid in place and set the Instant Pot to high pressure for 18 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes and then do a quick release. 4. Serve the chili with your favorite toppings. Enjoy!
Equipment
- Instant Pot
- Chopping board
- Sharp knife
- Measuring spoons
- Measuring cups
- Wooden spoon
Notes
This recipe can easily be doubled if you need to feed a crowd. Use a 6-quart or larger Instant Pot for doubling the recipe.
Nutrition: Per Serving
- Calories: 255
- Fat: 4.5g
- Carbohydrates: 28g
- Protein: 24g
- Fiber: 5g
Recipe Tips
This recipe is very versatile. Feel free to add any additional vegetables you have on hand, such as bell peppers, celery, carrots, or zucchini. You can also add additional spices, such as cayenne pepper, if you like it spicy. This recipe is also great to meal prep. Store the leftovers in an airtight container in the refrigerator for up to 5 days.
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