Craving a warm, comforting bowl of chili but short on time? This Super-Quick Instant Pot Chicken Chili is your weeknight hero! Forget hours of simmering; this vibrant, healthy chili comes together in just 25 minutes. We’re swapping traditional beef for tender, grass-fed chicken and loading it with fresh veggies and herbs for a surprisingly light yet deeply satisfying meal. Let the magic of the pressure cooker handle the work while you get ready to dive into a bowl of pure comfort.
Ingredients
• 2 medium carrots, peeled and cubed
• 1 medium celery root, chopped
• 1 small yellow onion, chopped
• 2 lbs / 900g grass-fed chicken breasts, cubed into ½-inch pieces
• ¼ cup / 60 ml fresh lemon juice
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 tbsp dried cilantro
• 1 tbsp ground cumin
• Salt, to taste
• 1 cup / 240 ml homemade chicken broth
• 1 cup fresh cilantro, chopped
Instructions
1. Directions
2. Combine : In the inner pot of your Instant Pot, add the carrots, celery root, onion, cubed chicken, lemon juice, dried basil, oregano, dried cilantro, cumin, salt, and chicken broth. Stir everything together to combine.
3. Pressure Cook: Secure the lid and turn the pressure release valve to the “Sealing” position.
4. Set the Timer: Select the “Manual” or “Pressure Cook” function and set the timer to cook on “High Pressure” for 10 minutes.
5. Natural Release: Once the cooking cycle is complete, let the pressure release naturally. When the float valve has dropped, carefully remove the lid.
6. Finish and Serve: Stir in the fresh cilantro, serve immediately, and enjoy!
Nutritional Information
• (per serving)
• Calories: 319
• Total Fat: 11.9g
• Net Carbs: 0.83g
• Protein: 45.4g
• Fiber: 1.6g
Pro Tips
• Pro-Tips
• For a deeper flavor, use the Instant Pot’s “Sauté” function to brown the chicken cubes with the onion before adding the remaining and pressure cooking.
• Garnish generously! This chili is fantastic topped with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, or crushed tortilla chips.
• Adjust the spice by adding a chopped jalapeño with the vegetables or a pinch of cayenne pepper with the other spices for a fiery kick.
• This chili freezes beautifully. Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months.
FAQ
Q: Can I make this chicken chili spicy
A: Yes, for a fiery kick, you can add a chopped jalapeño with the other vegetables or a pinch of cayenne pepper with the spices.
Q: What are the best toppings for this chili
A: This chili is fantastic topped with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese, or crushed tortilla chips.
Q: Can I freeze this Instant Pot chicken chili
A: Absolutely. This chili freezes beautifully. Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months.
Q: How can I get a deeper flavor in this chili
A: For a richer flavor, use the Instant Pot’s “Sauté” function to brown the chicken cubes with the onion before adding the remaining ingredients and pressure cooking.
