Chicken Chili Instant Pot Recipe

Looking for a delicious chili recipe for your upcoming super bowl, try the chicken chili in an Instant Pot! It's straightforward to make and can feed a crowd. I found that if you make it and store it in the fridge overnight, it's even better. We experimented with cooking dried beans and boy was it fast, All we did was add it to the Instant Pot and then added water to cover. Pressed the "beans" button and just waited.

Yummy Chicken Chili Recipe

Yummy Chicken Chili Recipe Ingredients:

2-3 lb of boneless skinless chicken thighs
1 lb black beans (dried) - cooked - beforehand
2 cans of 15 oz tomato diced
4 cups of Chicken broth
1 yellow onion chopped
2 cloves of garlic minced or whole
1 tbsp of cumin
1 ½ tbsp of chili powder
1 tsp oregano (dried)
1 tsp salt
¼ tsp black pepper

Toppings: 
Sour cream
Shredded cheddar cheese
Your favorite cooked cornbread

Yummy Chicken Chili Recipe Instructions:

1. Soak and cook beans in water/vegetable broth using the Instant Pot. This step takes 45 minutes.  Super quick.
2. Then, empty the Instant Pot and clean out. Add all the ingredients above and stir.  I like to add frozen chicken thighs.
3. Using the saute feature, bring to a boil.  This step will take about 15-30 minutes.
4. Then, add the lid and close the valve to create the pressure.
5. Allow the pressure cooker to do its magic about 45 minutes. Release the value until the steam is finished (be careful), about 15 minutes.
6. Add a bit of salt if it tastes bland. Then, serve with your favorite topping:  sour cream,  shredded cheddar cheese, your favorite cooked cornbread

If you want to print this chicken chili recipe, here you go. 

Chicken Chili Instant Pot Recipe

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January 30, 2018

by Sabrina Quairoli

Cuisine instant pot, american

Category Chicken Recipes Chili Recipes Instant Pot Recipes Recipe

Persons

8

Serving Size

bowl

Prep Time

10 minutes

Cook Time

1 hour, 30 minutes

Wait Time

15 minutes

Total Time

1 hour, 40 minutes

Ingredients

• 3 lb of boneless skinless chicken thighs
• 1 lb black beans (dried)
• 2 cans of 15 oz tomato diced
• 4 cups of Chicken broth
• 1 yellow onion
• 2 cloves of garlic minced or whole
• 1 tbsp of cumin
• 1 ½ tbsp of chili powder
• 1 tsp oregano (dried)
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Soak and cook beans in water/vegetable broth using the Instant Pot. This step takes 45 minutes.  Super quick.
2. Then, empty the Instant Pot and cleanout. Add all the ingredients above and stir.  I like to add frozen chicken thighs.
3. Using the saute feature, bring to a boil.  This step will take about 15-30 minutes.
4. Then, add the lid and close the valve to create pressure.
5. Allow the pressure cooker to do its magic for about 45 minutes. Release the value until the steam is finished (be careful), about 15 minutes.
6. Add a bit of salt if it tastes bland. Then, serve with your favorite topping:  sour cream,  shredded cheddar cheese, your favorite cooked cornbread.

Calories

464

19%

Fat

9.7 g

15%

Saturated

2.5 g

12%

Carbs

44 g

14%

Protein

49 g

Fiber

10 g

42%

Sugar

5.1 g

Sodium

726 mg

30%

Trans fat

0.0 g

Cholesterol

163 mg

54%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

toppings:
Sour cream
Shredded cheddar cheese

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© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

That's it! I am enjoying the Instant Pot as you can see from my other posts recently. Feel free to visit my other recent recipe: INSTANT POT TURKEY SAUSAGE AND SPINACH SOUP RECIPE

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