Instant Pot Chicken Chili
A hearty chicken chili recipe made with a pressure cooker (or option for without). Quick, cozy, hearty, filling - exactly as cold-weather dinners should be.
Prep Time10 mins
Cook Time20 mins
Total Time40 mins
- 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 or about 2 cups home-cooked beans
- 2 cups no-sodium chicken broth
- sour cream and cilantro for serving (optional)
If you're using an electric pressure cooker with a saute function, use it. If not, heat a heavy skillet over medium heat.
Saute garlic in oil until fragrant, about 2 minutes. Add tomato paste and cook it, stirring frequently, until it smells toasty and becomes darker red, about 4 minutes. (If using a skillet, scrape it into the pressure cooker now). Add remaining ingredients to pressure cooker,stir to incorporate, and pressure cook on high for 20 minutes.
Use slotted spoon to remove chicken legs and transfer to a plate. When cool enough to handle, remove meat and stir back into chili; discard bones. Serve topped with sour cream and cilantro.