Sally's Recipe Of The Week: Instant Pot Chicken Chili

Instant Pot Chicken Chile

Serves 4 to 5

You don't have to have an Instant Pot to make this dish. I just like using it because it makes less of a mess!

Here is what you will need:

1 pound ground chicken

1 poblano pepper (Or you can use a green bell pepper but I prefer poblano)

1 red or yellow pepper

1 jalapeno pepper

1 medium onion

3 cloves garlic

1 can of Rotel tomatoes (or just regular can of diced tomatoes)

3 TBS tomato paste

1 can black beans

3 TBS chili powder

1 TBS Chipotle powder (use less if you don't want spice)

1 TBS cumin

1 TBS ground coriander

olive oil

salt and pepper

cilantro or parsley

Lime wedges

Lets prep! Remove stems and seeds from peppers and chop up them. If you want more spice, leave the stems and seeds in the jalapeno. Chop up the onion and slice the garlic. I like to slice the garlic clove in half lengthwise and then slice it into little half moons. Set the garlic to the side.

Heat a couple of TBS of oil in your pot. When it's hot, about medium high, add in the peppers and onion and season with salt and pepper. If using Instant Pot put it on saute.

When the peppers and onions start getting soft, add in the chicken. Season with salt and pepper and break it up as it cooks.

Add in the coriander, chili powder,cumin and chipotle.

Add in the garlic and tomato paste. By the way you can put the leftover tomato paste in an air tight container and store in the freezer for your next batch of chili. I know you can buy it in tubes but I think it's cheaper to buy in the can and these were buy one get one free! Stir very well to get the garlic going and to cook out the paste.

Add in your can of tomatoes.

If you have fresh cilantro or parsley don't put it in yet. I had some frozen parsley so I added that in now. I freeze fresh leafy herbs in small containers with a little water.

Turn your pot to "keep warm" or if on stove turn down the heat. Cover and let the flavors blend for a while.

Rinse and drain your beans and add them to the chili. Add the cilantro here too.

I made this chili to put in to go containers so I did not plate it. It freezes great and just makes a yummy lunch to take to work. Keeps me away from the vending machine!

I'd garnish with fresh chopped cilantro and a squeeze of lime juice. Let's Eat!

Sponsored Content

Sponsored Content