Easy Instant Pot Chicken Chili
A hearty chicken chili recipe made with an instant pot (or any pressure cooker). Quick, cozy, hearty, filling - exactly as cold-weather dinners should be.
Servings: 8
Ingredients
- ¼ cup olive oil
- 2 tbsp minced garlic (about 6 cloves)
- 1 6-oz can tomato paste
- ½ cup chili powder
- 1 tsp kosher salt
- 2 lbs bone-in chicken thighs skin discarded
- 1 15-oz can black or kidney beans rinsed and drained
- 2 cups 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 instant pot, stir to incorporate, and pressure cook on high for 20 minutes.
- Use slotted spoon to remove chicken thighs and transfer to a plate. When cool enough to handle, remove meat and stir back into chili; discard bones. Taste and adjust salt as needed. Serve topped with sour cream and cilantro.
Nutrition
Calories: 369kcal | Carbohydrates: 17g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1038mg | Potassium: 674mg | Fiber: 9g | Sugar: 1g | Vitamin A: 4528IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 4mg