Get ready to revolutionize your dinner routine with this mouthwatering Pressure Cooker Chicken and Black Bean Chili that transforms ordinary ingredients into an extraordinary meal in just 40 minutes! Imagine tender chicken, hearty black beans, and a symphony of spices coming together in one pot, creating a Mexican-inspired dish that will have your family begging for seconds. Whether you're a busy professional, a home cook looking for convenience, or simply craving a delicious and satisfying meal, this pressure cooker chili is about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb chicken breast, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Prepare all ingredients by dicing the chicken breast into bite-sized cubes, chopping the onion finely, and mincing the garlic cloves.
- Turn on the pressure cooker and select the sauté function. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Add the diced chicken breast to the pressure cooker, stirring to combine with the onions and garlic. Cook for 2-3 minutes until the chicken begins to turn white on the exterior.
- Sprinkle chili powder, cumin, salt, and pepper over the chicken and onion mixture, stirring to evenly distribute the spices and coat the chicken.
- Pour in the drained and rinsed black beans, diced tomatoes, and chicken broth. Stir all ingredients together to ensure even distribution.
- Close the pressure cooker lid, set the valve to sealing position, and select the manual or pressure cook setting. Cook on high pressure for 15 minutes.
- Once the cooking cycle completes, allow for a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the chili. If the consistency is too thin, use the sauté function to simmer and reduce the liquid for 2-3 minutes.
- Taste and adjust seasoning with additional salt, pepper, or spices as needed. Let the chili rest for 5 minutes before serving.
- Serve hot, optionally garnished with chopped cilantro, sour cream, shredded cheese, or diced avocado.
Tips
- For maximum flavor, take the time to properly sauté your onions and garlic before adding other ingredients. This builds a rich flavor foundation.
- Cut chicken into uniform, bite-sized pieces to ensure even cooking and prevent some pieces from becoming overcooked.
- Don't skip the natural pressure release - it helps the chicken remain tender and allows flavors to meld together.
- If you prefer a thicker chili, use the sauté function after cooking to reduce the liquid or add a cornstarch slurry.
- Feel free to customize your spice level by adjusting the amount of chili powder or adding a diced jalapeño during cooking.
- For meal prep, this chili freezes beautifully for up to 3 months. Store in airtight containers for quick future meals.
- Always check your pressure cooker's liquid requirements and ensure you have enough broth to create steam and prevent burning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 28g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
