Instant Pot Chicken Chili with Vegetables
Your Toddler is Not Eating, Now What?
January 30, 2020
Carrot Zucchini and Banana Muffins
February 20, 2020Add this Instant Pot Chicken Chili with Vegetables to your families weekly meal rotation this winter! Easy to make and packed with flavor!
One of my favorite recipes to make in the winter has to be Chili! I make it at least once a month and love that it makes a big batch to eat for lunch or dinner during the week. One of my favorite recipes on the blog is this Easy Slow Cooker Chicken Vegetable Chili and I decided to update it a bit and try it out in my Instant Pot to make it even easier.
What I love most about this recipe? Other than how easy it is of course! Is that it’s much thicker than your typical chili. I like my soups/stews packed with ingredients with a higher ratio of food to liquid. And this chicken chili delivers! If you are someone you likes more liquid you can easily add more chicken broth to the pot. Another great part of this recipe is you can switch up the vegetables you add. I used peppers but you could use zucchini, mushrooms, eggplant, spinach. Just about any vegetable you have on hand or are looking to use up.
What you need to make Instant Pot Chicken Chili with Vegetables
- Chicken thighs (you can substitute chicken breast, if preferred)
- Salsa
- Crushed canned tomatoes
- chicken broth
- veggies: 2 pepper, 1 onion, 2 garlic cloves
- Seasonings: chili powder, cumin, oregano, paprika and cayenne (optional, for heat)
- 1 can beans (I used pinto beans but black beans or kidney beans work well too)
- corn
- toppings: sour cream, cheese, avocado, hot sauce, tortilla chips
How to make Instant Pot Chicken Chili with Vegetables
- Saute veggies in olive in the instant pot (use saute function)
- Add in seasonings, salsa, tomatoes, broth and chicken thighs
- Turn Instant Pot to manual mode and cook on high pressure for 10 minutes, let naturally release for 15
- Remove chicken and shredded
- Turn saute function back on and add in beans, corn and shredded chicken and cook for 3-5 minutes or until heated through.
- Serve with your favorite toppings! We served this Instant Pot Chicken Chili topped with cheese avocado and tortilla scoops. It made for a delicious dinner the whole family enjoyed!
My take…super easy! My hubbies take… delicious! He really liked that it was thick and more “tomatoey” than other chilis. My daughter devoured a whole bowl and my son picked out the chicken and dipped his chips into the soup or “salsa” as he called it! He is still hot and cold on soups. But I keep making them because I enjoy them and know he will one day too! All to say if your kiddos aren’t a big fan of soup or chili but you are. Just keep making it and offering it.
Instant Pot Chicken Chili with Vegetables
Equipment
- Instant Pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 peppers diced
- 2 cloves garlic minced
- 1 14.5 ounce can salsa
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup chicken broth, OR water
- 1 tablespoon chili
- 1/2 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/8 teaspoon cayenne (optional)
- salt/pepper to taste
- 1 pound chicken thighs
- 1 14.5 ounce can pinto beans
- 1 cup corn fresh or frozen
- toppings: sour cream, cheese, avocado, tortilla chips, hot sauce etc.
Instructions
- Turn instant pot to saute function. Add olive oil, onion, peppers and garlic. Saute for 5 minutes.
- Add in salsa, crushed tomatoes, chicken broth, seasonings and chicken. Mix to combine. Place lid on instant pot, set to sealed.
- Turn to manual function. High pressure for 10 minutes. Then let naturally release for 15 minutes.
- Remove chicken from pot and shred with a fork.
- Return instant pot to saute function. Add shredded chicken, corn and beans to pot and cook for 5 minutes or until heated through.
- Serve hot with favorite toppings.
Notes
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