Instant Pot Smoked Chicken Chili w/ Poblanos & Pintos
Quick and easy chicken chili recipe that is a fantastic use for leftover chicken!
Instant Pot Smoked Chicken Chili w/ Poblanos & Pintos
Quick and easy chicken chili recipe that is a fantastic use for leftover chicken!
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Servings 6 servings
Calories 331kcal
Equipment
Ingredients
- 1 bag pinto beans small bag
- 1 pound chicken I used smoked chicken breasts, can you just about any chicken
- 3 tablespoons bacon grease
- ½ cup onion chopped
- 1 small Pablano deseeded and chopped
- 2 cloves garlic minced
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 cup diced tomatoes
- 3 cups chicken broth
- ½ cup corn
- 1 cup gouda or other smoked cheese - shredded
- salt and pepper to taste
Instructions
- Rinse the beans and remove any debris.
- Set the Instant Pot to saute. Add the bacon grease. Add the onion, pabalano pepper, and garlic and cook until tender. Coat with flour and cook for one more minute.
- Add the beans, chili powder, ground cumin, salt, ground black pepper, tomatoes, and chicken broth.
- Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Select "Bean/Chili". When it is done, allow it to slow release.
- The beans should be done, if not - add another 10 minutes. Ensure there is enough water. If not add another cup. You can add the corn before cooking the second time. Otherwise add the corn before serving. Even frozen corn will be fine if you let it sit for 10 minutes or so.
- Top with shredded cheese and fresh basil.
Nutrition
Calories: 331kcal | Carbohydrates: 11g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 838mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1151IU | Vitamin C: 15mg | Calcium: 317mg | Iron: 2mg
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