Best Chicken Chili Recipe
This hearty pressure cooker chicken chili is packed with savory spices, tender shredded chicken, and flavorful veggies. An easy weeknight meal done in just 30 minutes!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 cups Shredded chicken or turkey your choice
- 1 tablespoon Olive oil or avocado oil whatever you got in the pantry
- 1 Sweet onion diced nice and small
- 1 Red bell pepper chopped for some sweet crunch
- 3 cloves Garlic minced real fine
- 15 ounces Diced tomatoes 1 can
- 2 cups Chicken or turkey broth to keep it rich and brothy
- 15 ounces Black beans rinsed and drained
- 1 ½ cups Frozen sweet corn or canned rinsed and drained
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- ½ teaspoon Chili flakes
- Sea salt and pepper to taste
- Optional toppings shredded cheese, avocado, tortilla chips, cilantro, sour cream, Greek yogurt, sliced jalapenos
Instructions
Instructions
- Heat olive oil in your pressure cooker pot over medium heat.
- Add diced onion and red bell pepper. Sauté for 5 to 7 minutes until soft and fragrant.
- Stir in minced garlic and cook for 1 to 2 minutes until aromatic.
- Add shredded chicken, diced tomatoes, broth, black beans, and corn.
- Sprinkle in chili powder, cumin, oregano, and chili flakes. Stir everything well to combine.
- Seal the lid and cook under high pressure for 10 minutes.
- Quick release pressure, carefully open the lid, stir, season with salt and pepper, and serve.
Video
https://youtube.com/watch?v=O7hMOsQf2IE%3Fsi%3DDoMeoOmVwggU6WiM
Notes
Use pre-cooked chicken to save time. Freeze leftovers up to 3 months. Adjust chili flakes for spice preference.