Easy Instant Pot Chicken Chili Recipe

simplywanderfull

Healthy, delicious and easy to make instant pot chicken chili is a hearty meal on a chilly day.

1-2 tablespoons extra virgin olive oil
1 pound lean ground chicken
1 large yellow onion chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
2 teaspoons chipotle Chile powder
2 teaspoons garam masala
2 tsp. garlic powder
1 tbsp. chipotle peppers in adobo sauce
2 medium sweet potatoes peeled and cut into 1/2-inch dice
1 medium red bell pepper diced
1 can crushed tomatoes 28 ounces
2 cans beans of your choice* 15-ounce cans, rinsed and drained
1 1/2-2 1/2 cups low-sodium chicken broth or beef broth
For serving: cilantro avocado shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Set an Instant Pot to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the chicken, onion, 1 teaspoon salt, and 1/2 teaspoon pepper.
Cook, breaking apart and browning the meat until the chicken is no longer pink and the onion begins to soften, about 7 minutes.
Add in the chipotle peppers in adobo sauce.
Mix all of the spices together in a small bowl and add them to the pot. Let cook until fragrant, about a minute or so.
Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
Cover, seal, and set to cook on high pressure for 10 minutes.
Quick release to vent the remaining pressure immediately. If the chili seems too watery, you can simmer it on top of the stove in a separate pot to let the liquid evaporate. Taste and adjust seasonings. Serve hot with sour cream, avocados, and cilantro.