Mexican, Poultry, Savory, Soups, Stew

Chicken Chili

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Last Christmas my in-laws gave us an Instant Pot and it has been a game-changer! To be able to make a “slow-cooked” meal in 1 hour was mind-blowing and the best part is that it actually tastes like it has been cooking all day!!  So far, I have made chicken stew and beef chili with my Instant Pot and they both came out great.  I promise to share those recipes sometime in the future.  Today, I will show you how I made Chicken Chili.  I used to make this on a regular basis when I was in school but stopped making it since my husband prefers beef chili.  You can find the older version of the recipe here.  This time around, I use ground chicken (which is often on sale) instead of pulled chicken,  and store-bought Salsa Verde as a shortcut.  It is a hearty, yet light meal that is perfect for Spring.

Ingredients:

1 pound ground chicken

2 medium onions, chopped

2 poblano peppers, chopped

1 tbsp of minced garlic

2 tsp of chili powder

2 tsp of cumin

1/2 tbsp of olive oil

1 cup of chicken stock

1/3 cup of jarred Salsa Verde

1 can of cannellini beans

Salt and Pepper to taste ( this depends on how much salt your stock and salsa have)

Ingredients:

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Set you Instant Pot to the saute setting and heat oil in the pot.  While the oil heats up, chop the onions and peppers.

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Once the oil is heated add chicken, peppers, onions, garlic, cumin and chili powder to the pot.  stir frequently to break up the chicken into small granules.

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Saute till peppers and onions are soft and fragrant, and the chicken is pale brown.  Make sure you scrap the bottom of the pot frequently to lift up the crispy brown bits–that is all flavor.

 

Finally, add the beans, broth, and salsa and stir for 1-2 minutes to incorporate all the ingredients.  I used chicken bullion so I had to wait for about 3-5 minutes for all the ingredients to marry together.  You can do this after you “cancel” the saute setting.  Once everything is mixed, taste and adjust for salt and pepper.

 

Set you Instant Pot to “Pressure Cook” on “high” and cook for 30 minutes.  After 30 minutes, let the steam escape naturally or if you are impatient like I am, you can use a towel to spin the steam release valve–do this carefully !! Steam burns are the worst!

At this point, the chili is ready.  You can adjust for salt and pepper again.  I added a little more chili powder (because we like it spicy) and left the lid off on the “keep warm” setting.  It allows for some of the liquid to evaporate, making for a thicker chili.

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Serve piping hot with the usual fixings.  We had it with chips and pickled jalapenos!

2 thoughts on “Chicken Chili”

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