Your Instant Pot helps you get this healthy chili on the table in just half an hour after you've soaked the beans in water. Green sweet pepper, whole kernel corn and a zesty mix of spices round out the flavor.

Bob Warden
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Ingredients

Directions

  • Rinse beans; drain. In a medium bowl soak beans in enough water to cover for 45 minutes. Drain and rinse beans.

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  • Meanwhile, in the cooking pot of a 6-quart electric pressure cooker heat oil on high or "brown." Add chicken and onion; cook 5 to 7 minutes or until chicken is lightly browned, stirring occasionally. Add the next 12 ingredients (through black pepper). Stir in beans.

  • Cover with lid and lock securely. Select high pressure and set timer for 20 minutes cooking (timer will start after cooker has come up to pressure). Allow pressure to release naturally for 10 minutes before quick-releasing the remaining pressure. Unlock and remove lid. If desired, serve with sour cream.

Stove-Top Pressure Cooker Directions:

Using a 4- to 6-quart stove-top pressure cooker, prepare as directed through Step 2, cooking the chicken and onion over medium-high heat. Cover with lid and lock securely. Over high heat, bring cooker up to high (12 to 15 pounds) pressure. Reduce heat just enough to maintain steady pressure. Cook 20 minutes. Remove from heat. Allow pressure to release naturally for 10 minutes before quick-releasing the remaining pressure. Unlock and remove lid. If desired, serve with sour cream.

Nutrition Facts

293 calories; 5 g total fat; 55 mg cholesterol; 532 mg sodium. 35 g carbohydrates; 29 g protein;

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