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.
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.