Description
A quick and hearty chicken chili made in the Instant Pot, perfect for busy weeknights or game days.
Ingredients
Scale
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1 (6-oz) can no-sodium tomato paste
- 1/2 cup chili powder
- 1 tsp kosher salt
- 4 chicken legs (skin discarded)
- 1 (540-mL) can black or kidney beans
- 2 cups no-sodium chicken broth
- Sour cream and cilantro for serving (optional)
Instructions
- Sauté the aromatics: Heat the olive oil in the Instant Pot and sauté the minced garlic until fragrant.
- Add the tomato paste and cook until it deepens in color.
- Combine the chili powder, salt, chicken legs, beans, and chicken broth; stir well.
- Pressure cook on high for 20 minutes, then allow for a natural release for 10 minutes.
- Shred the chicken and return it to the pot, mixing it with the chili.
- Serve in bowls topped with sour cream and cilantro if desired.
Notes
Customize with jalapeños for extra spice or substitute chicken with extra beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Instant Pot, Chicken Chili, Comfort Food, Easy Recipe, Quick Dinner
