Instant Pot Chicken Chili
A hearty and satisfying chicken chili that's ready to serve in minutes!
Servings 6
Calories 253kcal
Ingredients
- 1 tablespoon oil
- 1 onion finely diced
- 1 red bell pepper deseeded and finely diced
- 2 garlic cloves minced
- 1 pound (450g) ground chicken
- 15 ounces 1 can (260g) kidney beans rinsed and drained
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander optional
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 14 ounces 1 can (400g) chopped tomatoes
- 3 tablespoons chicken stock
- 1 tablespoon balsamic vinegar
- salt to taste
Instructions
- Set Instant Pot to sauté mode and add the oil, then add onion and pepper and sauté for 5 minutes, until softened.
- Stir in the garlic, then the chicken and cook until nicely browned, making sure to break up the chicken while browning.
- Next, add chicken stock and quickly deglaze the inner pot by scraping the bottom with a wooden spoon in case anything is stuck on.
- Then layer in the remaining ingredients, ending with chopped tomatoes and beans on top, making sure NOT to mix.
- Place the lid on the Instant Pot, turn the valve to the sealing position, select manual pressure / high pressure and set the timer to 15 minutes.
- When cook time is complete, allow for a full natural pressure release (NPR). Open the lid, stir thoroughly, then garnish and serve.
Notes
- Make this using ground turkey instead of chicken.
- Swap some or all of the kidney beans with pinto beans or black beans.
- Add green chilis, diced jalapeño, or a dash of your favorite hot sauce.
- There are 0 Blue Plan SmartPoints in a serving of this if you replace the oil with a calorie-controlled cooking spray.
Nutrition
Calories: 253kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 162mg | Potassium: 913mg | Fiber: 7g | Sugar: 4g | Vitamin A: 853IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 4mg