Instant Pot: Southwestern Chicken Chili

To keep up with the tailgating theme this month, I just have to include a chili recipe! There are quite a few versions of chili and this time, I made a Southwestern Chicken Chili to offer something different on game day.  This was especially easy to make and it also is even better when made ahead of time, allowing the seasonings to do it's magic and meld together. I purposely make extra because this chili also freezes nicely and can serve as an easy meal during the upcoming cold fall nights.

Instant Pot: Southwestern Chicken Chili


  • 2 tablespoons vegetable oil
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 pounds ground chicken or turkey breast
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (10 3/4-ounce) can tomato puree
  • 1 (15-ounce) can dark red kidney beans or great northern beans, drained and rinsed
  • 1 (15-ounce) can sweet corn, drained and rinsed
  • 2 (14 1/2-ounce) cans chicken broth
  • 2 tablespoons dark chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • masa flour as needed


  1. Plug in the IP with insert set in place. Press SAUTE and add oil to IP. Place  bell pepper, onion and garlic in IP and saute 5-7 minutes or until onions have softened. 
  2. Add ground chicken or turkey and season with salt & pepper to taste; stirring occasionally and breaking up large chunks until browned. Do not drain fat.
  3. Add tomatoes, tomato puree, beans and corn; stir in broth. Stir in remaining seasonings. 
  4. Secure the lid of the IP and ensure the valve is set to SEALING. 
  5. Press CHILI and adjust the time to 25 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes. 
  6. When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
  7. Open up your IP when the pin has dropped (allow a few minutes for this to happen). 
  8. If the chili is too thick for your liking, add additional broth. If the chili is too thin for your liking, combine 1/4 cup masa flour and 1/4 cup water in a small bowl; slowly stir mixture into chili to thicken for 5 minutes. If chili is still too think for your liking, repeat adding a mixture of equal parts masa flour and water and stirring it into the chili to thicken. 
  9. Taste the chili and adjust the seasonings and spices to your tastes.
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