Instant Pot Chicken Veggie Chili
2-3 Tbsp avocado oil
1 white onion, chopped
4 cloves of garlic, minced
1 jalapeno pepper, chopped and seeds removed, if desired
1 poblano pepper, chopped and seeds removed, if desired
1 lb of ground chicken (thigh meat, if possible)
1 small yellow squash (or 1/2 of a large one)
1 cup of mushrooms, chopped
1 15 oz can of diced tomatoes (I use fire roasted)
1 chopped tomato (optional)
2 cans of cannellini beans, rinsed
1 jar of salsa verde
14 oz of chicken or vegetable broth
1-2 Tbsp of chili powder
1-2 Tbsp of cumin
2 tsp oregano
1-2 tsp of sea salt
red onion, chopped
clean hot sauce
Select Sauté function and add 1 Tbsp of avocado oil to the pressure cooking pot. When the oil is hot, add the onion and peppers. Sauté for about 5 minutes until onions turn translucent. Add garlic and stir frequently for 1-2 minutes so as to not burn. Add the squash and mushrooms and saute approximately 3 minutes.
Remove the vegetable mixture to a bowl and set aside.
Add a little more oil to the instant pot and add the ground chicken. Break up the meat with a stiff spatula. Sprinkle with the salt and let the meat brown for approximately 5 minutes or until it’s mostly cooked through.
Add the remaining ingredients, including the vegetable mixture, beans, tomatoes, salsa and seasoning to the pressure cooker. Stir to combine all of the ingredients. Place the lid on the pot and set the value to the sealing position.
Set the pressure cooker to manual, HIGH pressure, for 15 minutes.
Allow the pressure to naturally release (approximately 15 minutes).
Uncover the lid, stir and serve with desired toppings.
Can also use ground turkey or chicken breast chopped into small cubes.
If using dry beans, soak overnight in a bowl covered with water.
Chili makes a great leftover and often tastes better the next day. Store leftovers in glass container in fridge or freezer for a quick meal.
My kids love corn bread and I use the recipe on the back of Bob’s Red Mill organic corn meal.