Easy Instant Pot Chicken chili
Are you the type of person who would just like to dump everything into something that cooks food and let it do its things while you do other important things?
Yes that is me too! I have always been looking for kitchen appliances that can cook for my family and I don’t have to babysit it all day…that is why when I discovered the slow cooker, I knew I needed to have it. It was very convenient to have it cook our dinner while I did other things like work, or take care of my children…but even though it was convenient we found it lacking…in texture that is…our meats were coming out all mushy and my family was not a fan.
Then the Instant Pot came along and after reading many reviews and then seeing a huge sale on it…I jumped at the opportunity!
I have had the instant pot since July and have not been disappointed! All of my foods I cook in turn out great! Yes I have had to get used to how it works and learning about cooking times but my food has yet to be mushy like slow cooker food. Even my boys eat things that they wouldn’t before because after one bite they didn’t like the texture.
Anyways…I am also the type of cook who likes to use what I have at home to cook meals…having 3 toddlers who are always eating (wasn’t always the case) gets expensive! I wasn’t always like this and also always needed a recipe and exact measurements but after cooking many meals I have learned to know what types of spices and about how much to put in to make the meals tasty.
Well, here is a recipe I put together that used what I had in my pantry and a protein I had shopped for recently. It is very hearty and on a cold day like today, it was comforting.
BTW…I topped this with a greek yogurt I made in the Instant Pot this week…it was a long process…the whole process from beginning to end took 24 hours…but it is worth it! I am not a fan of yogurt but this is a winner. I used This Old Gal’s Greek yogurt recipe tweaking it slightly but wow it is good! My boys are fans also!
Hope you enjoy!
Easy to make chicken chili...dump, set and go!
- 1 1/2 lbs chicken breast
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper more if you like it really spicy
- 1/2 medium onion
- 1 15oz can kidney beans, drained and rinsed
- 2 14.5oz cans diced tomatoes, with juice
- 1/4 cup water
Add chicken to liner and sprinkle spices on top of chicken
Add the rest of the ingredients
Close lid, turn valve to seal and press meat/stew button and ADJUST to less (should be 20 minutes) then naturally release for 10 minutes.
When the chili is done cooking, you will want to shred the chicken but don't bother taking it out of the liner...it will shred very easily so just use the ladle you were planning to use to scoop out the chili and shred it with that...why use another utensil and more for you to clean when you don't have to!