Instant Pot Hearty Chicken Chili Soup
A comforting and robust dish featuring tender chicken, vibrant vegetables, and a rich chili flavor, perfect for busy weeknights.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1 can (15 ounces) Kidney Beans Rinse and drain before adding.
- 1 cup Diced Bell Peppers Preferably a mix of colors.
- 1 medium Onion Diced finely.
- 3 cloves Garlic Minced.
- 4 cups Low-Sodium Chicken Broth
- 2 tablespoons Chili Powder Adjust based on spice tolerance.
- 1 teaspoon Ground Cumin
- to taste Salt and Pepper Adjust according to preference.
- 1 juice Lime Squeeze in just before serving.
- to taste Fresh Cilantro For garnish, optional.
Instructions
- Prepare your ingredients: Dice the chicken, chop the onion, bell peppers, and garlic.
- Set the Instant Pot to the sauté function. Add olive oil and heat for a minute. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add diced bell peppers and sauté for another 2-3 minutes.
- Add chopped chicken breast and stir well. Cook for about 5 minutes.
- Sprinkle in chili powder, cumin, salt, and pepper. Stir to coat evenly.
- Pour in chicken broth and add drained kidney beans. Stir to combine.
- Close the lid, set the valve to sealing, and select manual or pressure cook for 15 minutes.
- Allow for a natural pressure release for about 10 minutes, then switch to venting.
- Open the lid, stir the soup, and adjust seasoning if necessary. Squeeze in lime juice.
- Serve in bowls, garnishing with fresh cilantro.
Notes
For variations, consider adding jalapeños for spice, or corn and zucchini for extra veggies.