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Instant Pot Chicken Chili

A quick and delicious comfort food that captures traditional chili flavors using the Instant Pot, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 375
Ingredients Method Notes

Ingredients
  

For the base
  • 1/4 cup olive oil Extra virgin for fresh flavor.
  • 5 cloves garlic (minced) Freshly minced for better flavor.
  • 1 can no-sodium tomato paste (6 oz) Opt for organic brands for richer flavor.
  • 1/2 cup chili powder Use a mix of sweet and spicy for complexity.
  • 1 tsp kosher salt Adjust based on personal preference.
For the protein and beans
  • 4 pieces chicken legs (skin discarded) Substitute with boneless thighs if preferred.
  • 1 can black or kidney beans (540 mL) Or about 2 cups home-cooked beans.
  • 2 cups no-sodium chicken broth Homemade is best, but store-bought works too.
For serving
  • 1 cup sour cream Adds a refreshing touch.
  • 1 bunch cilantro For garnish.

Method
 

Preparation
  1. Let your ingredients sit at room temperature for about 15 minutes before cooking for the best flavor.
  2. If using frozen chicken legs, ensure they are thawed beforehand.
Cooking
  1. Add the olive oil to a heated pressure cooker or heavy skillet, then sauté the minced garlic for about 2 minutes, until fragrant.
  2. Add the tomato paste to the pan and cook, stirring frequently for about 4 minutes until it darkens in color and smells toasty.
  3. In the Instant Pot, combine the sautéed garlic and tomato paste mix, chili powder, kosher salt, chicken legs, beans, and chicken broth. Stir well.
  4. Lock the lid and pressure cook on high for 20 minutes. Allow for a natural release for 5 minutes before quick-releasing any remaining pressure.
  5. Remove the chicken legs with a slotted spoon and allow them to cool slightly before shredding the meat. Stir the shredded chicken back into the chili, discarding the bones.
  6. Ladle the chili into bowls and top with sour cream and cilantro.

Notes

Storage Recommendations: Leftovers last up to 4 days in the fridge. Freeze portions for up to 3 months. To enhance flavor, consider adding a splash of lime juice before serving.