Instant Pot 3-Bean Chili
This instant pot 3-bean chili is the perfect, easy, go-to dinner! No more tedious, time consuming cooking, just throw all your ingredients together in your electric pressure cooker, and voila!
Servings: 8 servings
Calories: 350kcal
Ingredients
- 2 tablespoons olive oil
- 3 - 4 large chicken breasts
- 2 teaspoons taco seasoning divided
- 4 cups chicken, beef, or vegetable stock
- ¼ cup dried minced onion
- 1 can black beans drained and rinsed
- 1 can red kidney beans drained and rinsed
- 1 can white kidney or cannellini beans drained and rinsed
- 1 can chopped green chiles 7 oz
- 1 can tomatoes and green chiles 10 iz
- 2 cans tomato sauce 8 oz each
- Garnish suggestions: sour cream, cheese, chopped cilantro
Instructions
- Season the chicken breasts on both sides with taco seasoning.
- Using the saute mode, heat the electric pressure cooker until “hot.” Add the olive oil, and chicken. Cook until the chicken is browned on both sides, about 5 to 6 minutes.
- Add the chicken broth to the electric pressure cooker and scrape the bottom with a wooden spoon to remove any cooked on bits. Cancel the saute mode.
- Pour in the remaining ingredients ending with the tomato sauce on top. Do not stir.
- Place the lid on the electric pressure cooker and set the valve to seal. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
- Transfer the hot chicken to a plate and shred it with two forks. Mix the chicken with the beans.
Notes
Top with cheese, sour cream, chopped cilantro, etc. if desired.
Nutrition
Calories: 350kcal | Carbohydrates: 37g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 651mg | Potassium: 1231mg | Fiber: 9g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 5mg