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Instant Pot Chicken Chili

This Instant Pot Chicken Chili is a quick and delicious comfort food that combines tender chicken, rich spices, and hearty beans for a cozy meal that can be prepared in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cooking base
  • 1/4 cup olive oil Use high-quality extra virgin olive oil for the best flavor. You can substitute with canola or avocado oil if you prefer.
  • 5 cloves garlic, minced Fresh garlic is ideal for rich flavor; however, jarred minced garlic can work in a pinch.
  • 1 can (6 oz) no-sodium tomato paste Opting for no-sodium helps control the overall salt content in the dish.
Spices
  • 1/2 cup chili powder Use your favorite blend; you can even create a custom blend with paprika, cumin, and other spices.
  • 1 tsp kosher salt Make sure not to use table salt, as it can overwhelm the flavors.
Main ingredients
  • 4 pieces chicken legs (skin discarded) Feel free to swap chicken legs for boneless thighs or breasts if preferred; adjust the cooking time accordingly.
  • 1 can (540 mL) black or kidney beans (or about 2 cups home-cooked beans) Canned beans are great, but using home-cooked beans enhances the dish’s heartiness.
  • 2 cups no-sodium chicken broth Make your own or use store-bought for convenience, keeping it low-sodium for health reasons.
For serving
  • to taste optional Sour cream and cilantro Add these for a delicious garnish; you can also use Greek yogurt for a healthier option.

Method
 

Preparation
  1. If you're using an electric pressure cooker with a sauté function, use it. Otherwise, heat a heavy skillet over medium heat. Add the olive oil and the minced garlic, sautéing until fragrant, about 2 minutes.
  2. Stir in the tomato paste and continue cooking, stirring frequently, until it’s darker red and has a rich, toasty aroma, about 4 minutes.
  3. Add the chili powder, kosher salt, chicken legs, beans, and chicken broth into the pressure cooker. Stir to incorporate all the ingredients.
Cooking
  1. Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
  2. Once the cooking time is up, carefully do a quick release. Use a slotted spoon to remove the chicken legs and transfer them to a plate. Let them cool for a few minutes, then shred the meat off the bones and stir it back into your chili. Discard the bones.
Serving
  1. Ladle the chili into bowls and serve topped with a dollop of sour cream and a sprinkle of fresh cilantro!

Notes

Store leftover chili in an airtight container in the fridge for up to 5 days. You can prepare the ingredients ahead of time and store them separately in the fridge. Just assemble in the pot when you're ready to cook.