Instant Pot Chicken Chili
Servings 6 servings
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 poblano chile, seeded and diced
- 1/2 red bell pepper, seeded and diced
- 1 - 1.5 pounds ground chicken*
- 3 garlic cloves, chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons New Mexico chile powder**
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons tomato paste
- 1/4 cup beer (or chicken stock)
- 2 14 ounce cans fire roasted diced tomatoes
- 1 can kidney beans, drained
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
For serving: chopped cilantro, sliced scallion, sour cream, grated cheddar
Instructions
- Using the saute function, warm 2 tablespoons olive oil on high in an Instant Pot. When it’s hot, stir in onion, poblano chile, red bell pepper, garlic and jalapeno, and cook, stirring occasionally, until tender (5 to 7 minutes). Transfer cooked veggies to a bowl and return the pot to high heat.
- Add remaining 1 tablespoon olive oil to the pot, then add the ground chicken. Cook the meat, stirring occasionally, until evenly browned (6 to 7 minutes). I like to let the chicken sit for a little bit to develop some deeper golden color, and then stir.
- Stir in chile powder, cumin and coriander, and cook, stirring frequently, until aromatic (about 1 minute). Stir in tomato paste and cook, stirring occasionally, for 2 minutes. Deglaze the pan with the beer, scraping up any brown bits off the bottom of the pan.
- Add diced tomatoes, beans, salt, oregano, pepper, 1 cup of water and cooked veggies to the Instant Pot, stirring to combine. Cover and cook on high pressure for 20 minutes. Allow the pressure to release naturally (up to 10 minutes). Season to taste with salt.
- To serve, ladle chili into a bowl, then top with sour cream, cilantro, sliced scallions and grated cheddar cheese.
Notes
* You can use between 1 and 1.5 pounds of ground chicken here, depending on what you can find in the store (package sizing can vary when it comes to ground chicken and turkey). Personally, I love to grind my own chicken, using this method. Here I ground up some chicken thighs, so the meat was nice and tender in the finished chili.
** Chile powder is different than chili powder. Chile powder is just ground up dried chiles. Chili powder is a spice blend that includes chile powder (and other spices). I would recommend just using chile powder here (New Mexico, Ancho, Guajillo are all good options), but if you've only got chili powder, you can use that instead!