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.
Servings: 8
Ingredients
- ¼ cup olive oil
- 5 cloves garlic minced
- 1 6- oz can no-sodium tomato paste
- ½ 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)
Instructions
- 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.