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Instant Pot Chicken Chili
A quick and easy pot of chili to throw together!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Chili
Cuisine:
American
Servings:
10
servings
Calories:
300
kcal
Equipment
Instant Pot
Ingredients
30
oz.
canned chili starter
(I found a clean one at Food Lion - 2 cans)
30
oz.
canned great northern beans
28
oz.
can diced tomatoes
1
tbsp.
garlic powder
1
tbsp.
onion powder
1
tbsp.
chili powder
1
tbsp.
ground cumin
1 ½
lb.
boneless, skinless chicken thighs
US Customary
-
Metric
Instructions
Place all ingredients in your IP insert.
Press the manual button and adjust to 30 minutes at high pressure.
Do a 20 minute natural release.
Using an electric hand mixer (or two forks), shred the chicken (on slow speed).
Serve with some nice, crusty garlic bread.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
300
kcal
|
Carbohydrates:
42
g
|
Protein:
23
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
65
mg
|
Sodium:
1344
mg
|
Potassium:
1017
mg
|
Fiber:
11
g
|
Sugar:
11
g
|
Vitamin A:
1145
IU
|
Vitamin C:
23
mg
|
Calcium:
118
mg
|
Iron:
5
mg