Instant Pot Three Bean Chili
This Instant Pot Three Bean Chili is hearty, comforting, and makes for the perfect busy weeknight meal.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 324kcal
Instant Pot
wooden spoon or spatula
- Olive oil spray
- 1 pound chicken breasts
- 2 teaspoons taco seasoning divided
- 4 cups chicken broth beef, or vegetable broth
- ¼ cup dried minced onion
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned red kidney beans drained and rinsed
- 15 ounces can white kidney or cannellini beans drained and rinsed
- 7 ounces can chopped green chiles
- 10 ounces can tomatoes and green chiles
- 16 ounces can tomato sauce
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.
To the electric pressure cooker, add the chicken broth and scrape the bottom with a wooden spoon to remove any cooked on bits. Cancel the saute mode. Pour in the remaining ingredients with the tomato sauce on top. Do not stir.
Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
With two forks, shred the chicken. Mix the chicken with the beans.
Top with cheese, sour cream, chopped cilantro, etc. if desired.
Serving: 1Serving | Calories: 324kcal | Carbohydrates: 45g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1804mg | Potassium: 1291mg | Fiber: 15g | Sugar: 7g | Vitamin A: 456IU | Vitamin C: 26mg | Calcium: 131mg | Iron: 5mg