Instant Pot Mexican Chicken Chili

Name: Instant Pot Mexican Chicken Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 15 ounces ground chicken; 15 ounces can diced tomatoes, undrained; 15 ounces can of black beans, rinsed and drained; 15 ounces can corn, drained; 10 ounces can of diced green chiles, undrained; 1 cup chicken broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; Salt and pepper to taste; Chopped green onions, for garnish (optional); Chopped fresh cilantro, for garnish (optional)

7 steps

Prep:10minCook:10min

This Instant Pot Mexican Chicken Chili is a quick and easy recipe. Ready to serve in only 20 minutes using your Instant Pot.

Updated at: Thu, 18 Jan 2024 19:11:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories438 kcal (22%)

Total Fat15.2 g (22%)

Carbs41.2 g (16%)

Sugars6 g (7%)

Protein36.7 g (73%)

Sodium1835.1 mg (92%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

15 ouncesground chicken

15 ouncescan diced tomatoes

undrained

15 ouncescan black beans

rinsed and drained

15 ouncescan corn

drained

10 ouncescan diced green chiles

undrained

1 cupchicken broth

1 tablespoonchili powder

1 teaspooncumin

½ teaspoonsmoked paprika

¼ teaspoononion powder

¼ teaspoongarlic powder

Chopped, for garnish, optional

fresh cilantro

chopped, for garnish, optional

Instructions

Step 1

Set the Instant Pot to the "Saute" setting. Add the ground chicken and cook until browned, breaking it up with a spoon.

Step 2

Add the diced tomatoes, black beans, corn, green chiles, chicken broth, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.

Step 3

Close the lid of the Instant Pot and set the valve to "Sealing."

Step 4

Cook on high pressure for 10 minutes.

Step 5

When the cooking time is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure manually.

Step 6

Taste and adjust seasonings with salt and pepper as needed.

Step 7

Serve the chili hot, garnished with chopped green onions and cilantro (optional).