Instant Pot Chicken Chili

By Leslie Blythe Beans, Chicken, Mexican Instant Pot / Pressure Cooker

September 5, 2018

This Instant Pot Chicken Chili is a lighter version than traditional beef chili. Cooking in an Instant Pot makes dinner effortless during a busy work week.

Prep: 15 mins
Cook: 40 mins
Yields: 4 - 6 Servings

Ingredients

2 pounds boneless chicken breasts, diced into 1-inch cubes

2 tablespoons butter

2 onions, diced

2 cloves garlic, minced

1 red bell pepper, chopped

1 tablespoon paprika

1 teaspoon cumin

1½ teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon chili powder

1 bay leaf

1 15-ounce can pinto beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1½ cup frozen corn kernels, thawed

¼ cup water

shredded cheese, for serving

sour cream, for serving

cilantro, optional, for serving

Directions

1Turn your Instant Pot to “Sauté” mode and melt the butter. Add the onions, garlic, and pepper and sauté until fragrant, about 5 minutes.

2Add all the spices to the pot, heating until fragrant, about 2 minutes.

3Staying on "Sauté" mode, add the chicken and cook until browned slightly, about 2 minutes.

4Add the beans, tomatoes, water and corn kernels.

5Switch the setting to “Bean/Chili” mode and set at High Pressure for 30 minutes.

6When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.

7A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

8Turn off Instant Pot. If desired, serve chili with sour cream and sprinkle with cheese and cilantro.

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