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Instant Pot Quick Chili with Canned Beans
Course
Main Course
Cuisine
Mexican
Keyword
chicken thighs, Quick Chili with Canned Beans
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
Calories
234
kcal
Author
Corrie
Ingredients
1
lb
skinless, boneless chicken thighs
2(15 ounce)
cans
white northern beans
rinsed and drained
1(4 ounce)
can
diced green chilies with liquid
1
medium
onion
chopped
2
garlic cloves
minced
4
cup
chicken broth
1
teaspoon
dried oregano
1
teaspoon
ground cumin
½
teaspoon
red chili powder
Salt and freshly ground black pepper
½
cup
nacho chips
Instructions
In the bottom of Instant Pot, place all ingredients and mix.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 13 minutes.
Press “Cancel” and do a quick release.
Remove the lid and with tongs, transfer the chicken thighs into a bowl.
With 2 forks, shred the chicken.
Return chicken into the pot and stir to combine.
Serve immediately with the topping of nacho chips.
Nutrition
Calories:
234
kcal
|
Carbohydrates:
14
g
|
Protein:
25
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
108
mg
|
Sodium:
1028
mg
|
Potassium:
563
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
122
IU
|
Vitamin C:
19
mg
|
Calcium:
72
mg
|
Iron:
2
mg