If you’re searching for a meal that encompasses warmth, flavor, and ease of preparation, look no further! This Instant Pot Chicken Chili is the perfect comforting dish, ideal for those cozy nights in or even a spontaneous gathering. With its rich, savory profile and quick cooking process, it offers the best way to enjoy a hearty meal without spending hours in the kitchen. Let’s dive in!
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 cups chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (7 oz) green chiles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Equipments
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
How to Make Instant Pot Chicken Chili – Step By Step
Step 1: Prepare Your Ingredients
Begin by prepping all your vegetables and chicken. Dice the onion, mince the garlic, chop the red bell pepper, and cube the chicken breasts. Having everything ready and within reach will make the cooking process smoother and more enjoyable.
Step 2: Sauté the Vegetables
Turn on your Instant Pot and set it to Sauté mode. Add a little oil, and once hot, add the chopped onions and garlic. Sauté until they become translucent and the aroma is inviting. This step is key to building a strong flavor base for your chili.
Step 3: Cook the Chicken
Next, toss in the cubed chicken pieces. Stir them around until they are browned on the outside but not fully cooked through. It’s important to sear the chicken for added texture and flavor.
Step 4: Add Remaining Ingredients
Add the chopped red bell pepper, canned beans, diced tomatoes, green chiles, chicken broth, and the spices (chili powder, cumin, paprika, salt, and pepper). Stir everything together to ensure all ingredients are well combined and submerged.
Step 5: Pressure Cook
Close the Instant Pot lid and set it to the ‘Manual’ or ‘Pressure Cook’ setting. Cook on high pressure for 12 minutes. It might take a few minutes for the pressure to build up, so be patient!
Step 6: Natural Release
Once cooking is complete, let the pressure release naturally for about 10 minutes before carefully turning the valve to release any remaining pressure. Ensure safety by using a kitchen towel to avoid burns from the steam.
Step 7: Serve and Enjoy
After safely opening the lid, give your delicious Instant Pot Chicken Chili a good stir. Taste and adjust seasonings if needed. Serve hot in bowls with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.
How to Serve Instant Pot Chicken Chili
Instant Pot Chicken Chili is incredibly versatile. Serve it with warm cornbread or over a bed of rice for a complete meal. Alternatively, this chili can be topped with fresh avocado slices, a dollop of sour cream, or a sprinkle of freshly chopped cilantro for an extra burst of flavor.
Recipe Success Tips & Suggestions
To make the most of this recipe, consider preparing and measuring all ingredients beforehand. Mix and match different beans to suit your taste, or add vegetables such as corn or zucchini for extra nutrition. Adjust the level of spiciness with the types of chiles used, and always taste for seasoning balance before serving.
Pumped-Up Power: High Protein Chicken Chili
For those desiring an additional protein punch, simply increase the quantity of chicken used or add a scoop of protein powder designed for savory recipes. You can even incorporate cooked quinoa for an extra layer of texture and nutrients. This variant still maintains the heartwarming goodness of the classic recipe while providing that extra boost perfect for meal preppers and fitness enthusiasts.
Low-Carb Delight: Keeping the Carbs in Check
For a low-carb version of this delicious dish, omit the beans and opt for more chicken and low-carb vegetables like spinach, mushrooms, or cauliflower rice. The robust flavor profile remains intact, so you can enjoy a hearty, satisfying meal without the carb count. Experimenting with smoked paprika can also deepen the dish’s richness for a comforting experience.
Storage Instructions
Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Simply thaw in the refrigerator overnight and reheat gently on the stovetop or microwave until warmed through.
FAQs
- Can I freeze Instant Pot Chicken Chili? Yes, you can freeze this chili for up to 3 months. Make sure to let it cool completely before storing in airtight containers.
- Is Instant Pot Chicken Chili spicy? The level of spice can be adjusted to your preference. Use milder or spicier chiles based on your taste.
- Can I use frozen chicken breasts? Yes, you can use frozen chicken. Increase the cooking time to ensure thorough cooking.
- What can I serve with chicken chili? Serve it with cornbread, rice, or a light salad for a complete meal.
- How can I make it vegetarian? Simply substitute the chicken with more beans or tofu for a vegetarian version.
- Can I add dairy to the chili? Absolutely! Adding cheese or sour cream enhances the dish’s creaminess.
Invite Your Tastebuds: Final Thoughts on Instant Pot Chicken Chili
This Instant Pot Chicken Chili is not just a dish; it’s an invitation to delight in comfort, convenience, and creativity. Whether you’re cozying up solo or sharing joy with family, its rich flavors promise satisfaction with every spoonful. Experiment with variations, share your experiences, and most importantly, savor every bite. Don’t forget to share your thoughts in the comments, and if this recipe brought joy to your table, spread the love by sharing with your friends and family!
Instant Pot Chicken Chili
Ingredients
Main Ingredients
- chicken breasts
- chicken broth
- kidney beans
- black beans
- diced tomatoes
- green chiles
- onion
- garlic
- red bell pepper
- chili powder
- cumin
- paprika
- salt and pepper
Instructions
Steps
- Prepare all vegetables and chicken: Dice the onion, mince the garlic, chop the red bell pepper, and cube the chicken breasts.
- Set Instant Pot to Sauté mode. Add oil, then onions and garlic, cooking until translucent.
- Add cubed chicken to the pot, browning all sides but not cooking through completely.
- Add bell pepper, beans, tomatoes, chiles, broth, and spices. Stir to combine.
- Close the lid, set to Manual or Pressure Cook on high for 12 minutes.
- Allow pressure to release naturally for 10 minutes, then manually release remaining pressure.
- Stir, taste, and adjust seasonings. Serve hot with desired toppings.