Instant Pot Chicken Chili
This Instant Pot Chicken Chili is a delicious comfort food classic made lighter by using ground chicken - it's ready in less than 30 minutes!
Servings: 6 servings
Calories: 334kcal
Ingredients
- 1 tbsp olive oil
- 2 yellow onions, diced
- 4 stalks celery, chopped
- 1 cup frozen corn
- 1 lb ground chicken
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 2 cups beef or chicken broth
- 1 can kidney beans, drained
- 1 green pepper, diced
Instructions
- Add olive oil, onions, celery, corn, chicken, garlic, chili powder, cumin, salt & pepper, diced tomatoes and beef broth to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
- Stir in kidney beans and green pepper, then let sit 5 to 10 minutes with the lid on. Serve and enjoy!
Notes
Swap out the broth for an extra can of diced tomatoes to give this chili a thicker texture.
Garnish with tortilla chips, jalapeno, lime wedges or whatever other toppings you want.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze this chili for up to 3 months then reheat in the microwave from frozen or thaw in the fridge.
Nutrition
Calories: 334kcal | Carbohydrates: 18g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 669mg | Potassium: 676mg | Fiber: 2g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 36.3mg | Calcium: 40mg | Iron: 2mg