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5
from 1 vote
Instant Pot Whole Chicken Chili
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
33
minutes
minutes
Total Time
38
minutes
minutes
Servings
6
Calories
199
kcal
Author
Corrie
Ingredients
2
pound
whole chicken
neck and giblet removed
1½
cups
chicken broth
homemade
1½
tablespoon
olive oil
1
tablespoon
cayenne pepper
3
green chilies,
chopped
to taste
salt
to taste
pepper
Instructions
Season the chicken with cayenne pepper, salt and black pepper.
Put the oil and chicken in the Instant Pot and select “Sauté”.
Sauté for 6 minutes and dish out the chicken.
Arrange the trivet in the Instant Pot and add chicken broth.
Set the Instant Pot to “Manual” mode for 25 minutes at high pressure.
Release the pressure naturally and serve the chicken.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
2
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
341
mg
|
Potassium:
201
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
450
IU
|
Vitamin C:
9
mg
|
Calcium:
13
mg
|
Iron:
1
mg