Healthy Instant Pot Chicken Chili
Two different types of beans, along with bell peppers and jalapeño, keep this Healthy Instant Pot Chicken Chili high in fiber and protein, low in fat, and loaded with flavor.
Factory Reset: Healthy Instant Pot Chicken Chili
Whenever I feel like my body (i.e. my gut) needs a reset, I make this healthy instant pot chicken chili. Not only is it delicious, but it is full of “good-for-you foods” like lean chicken, fiber and protein packed beans, and vitamin rich bell peppers. It’s what I crave after vacation, holidays, basically anytime I have way more ice cream and wine than a human should.
What’s In Healthy Instant Pot Chicken Chili?
Like I just mentioned, this healthy instant pot chicken chili is chock-full of fiber, protein, and vitamins. BUT, most importantly, it has tons of flavor. Fresh bell peppers, jalapeño, black and pinto beans, fresh onions and garlic, and a heavy dose of chili powder and cumin to keep it spicy.
And because this recipe calls for boneless skinless chicken breasts, it cooks in just 6 minutes in the Instant Pot. Winner winner, weeknight chicken dinner!
Unlike its delicious cousin white chicken chili, my healthy instant pot chicken chili uses canned crushed tomatoes as a base. Using canned tomatoes as a base adds even more health benefits as tomatoes are an excellent source of vitamin C, potassium, folate, and vitamin K, along with the antioxidant lycopene.
Now, you may be asking yourself if canned tomatoes really have that much of a health benefit. I mean, wouldn’t fresh be better? Not always…
Canned tomatoes are picked, steamed and canned when they are at their ripest, locking in more of those heart-healthy vitamins. And it’s been shown that tomato products like tomato juice, paste, and sauces are the richest dietary source of lycopene. Aren’t you just a smarty pants now?
How Do I Serve Healthy Instant Pot Chicken Chili?
The sky is literally the limit when it comes to chili toppings in my book! However, I prefer my chili with some low fat sour cream or greek yogurt, a sprinkle of cheddar cheese, a few dashes of hot sauce, a garnish of chopped cilantro, and some blue corn tortilla chips on the side. Yumm-o!!
But let you imagination go wild! Top it with your favorite salsa (might I suggest my charred corn and black bean salsa for some added freshness?). Add avocado, queso fresco, chopped onion, lime, Mexican crema…
Go crazy and add some cooked gluten free macaroni noodles for a chicken chili mac. Or keep it simple and add no toppings at all. The possibilities are endless!
Tips for Making Healthy Instant Pot Chicken Chili
- Don’t skip browning the onions, jalapeño, and garlic. This adds so much more flavor to the chili and only takes a few minutes.
- Make sure you plan ahead and take the chicken out the day before to defrost if necessary (I always have chicken in the freezer and always forget to take it out). I’ve tried using the “cook from frozen” chicken breasts from Purdue in this recipe and it didn’t turn out. So make sure your chicken breasts are defrosted!
- After you’ve browned the veggies and added the canned tomatoes, chicken, broth, and beans, give everything a really good stir, scrapping any browned bits off the bottom of the Instant Pot. This ensures your chili won’t burn and the Instant Pot won’t turn off in the middle of pressure cooking the chili.
- Add the bell peppers AFTER the chili is done cooking. If you add them with all the other ingredients the peppers just disintegrate and get really mushy.
- After adding the peppers, let the chili sit for a few minutes to cool and to let the peppers soften slightly (they should still have a good crunch to them, which adds great texture to the chili).
- You can store the chili in an airtight container in the refrigerator for about 4-5 days. Alternatively, the chili can be stored in an airtight container in the freezer for about 1 month. Defrost in the refrigerator and reheat in a saucepan, covered, on the stove over low heat.
Let’s Eat!
The next time you’re feeling like you need a reset, give this Healthy Instant Pot Chicken Chili a try. Be sure to tag me on social if you make it. Cheers to you, friend!
Healthy Instant Pot Chicken Chili
Equipment
- Instant Pot
Ingredients
- 2 large boneless skinless chicken breast about ⅔ pound total
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 1 jalapeño (seeds and ribs removed) minced
- 2 garlic cloves minced
- 28 ounce can of crushed tomatoes
- 15 ounce can of black beans drained and rinsed
- 15 ounce can of pinto beans drained and rinsed
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 2 bay leaves
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
Instructions
- On your Instant Pot, select Less Saute. Add the olive oil, onion and jalapeño to the inner pot. Saute for 2-3 minutes, or until brown, stirring continuously to ensure the onion and jalapeño don't burn.
- Add the garlic to the pot and cook for 30 seconds. Press Cancel on your Instant Pot.
- Add remaining ingredients to Instant Pot, except for bell peppers. Stir well to combine and to ensure the chili doesn't burn during cooking.
- Lock the lid in place and move the pressure valve to Sealing.
- Select Less Bean/Chili on the Instant Pot and set the cooking time for 6 minutes. If your Instant Pot does not have the Bean/Chili program, select the Meat/Stew program.
- When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, carefully open the pot and remove the chicken to a cutting board. Discard the bay leaves. Add bell peppers to the pot and stir well to combine.
- Shred chicken and add back to the pot stir well to combine. Serve immediately.
Notes
- I love to top this chili with sour cream, cheddar cheese, diced avocado, and a little hot sauce. It's also really good with some corn tortilla chips!
- Chili will keep in an airtight container in the fridge for about 5 days. It can also be frozen in an airtight freezer-safe container for about 1 month.
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