Pressure Cooker Chicken Chili

Chicken is a nice alternative to ground beef in this chili.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. vegetable oil
  • 2 lbs. boneless, skinless chicken thighs, diced
  • 1 jalapeño pepper, seeded and minced
  • 1 small red bell chili pepper, seeded and diced
  • 1 small yellow onion, diced
  • 1 clove garlic, peeled and minced
  • 1 can (15 oz.) diced tomatoes
  • 1 can (16 oz.) black beans, drained and rinsed
  • 1 Tbsp. paprika
  • 1 Tbsp. tomato paste
  • 1 cup chicken broth
  • ¼ tsp. dried thyme
  • ¼ tsp. dried oregano
  • 1 tsp. chili powder
  • 2 tsp. salt
  • 1 tsp. black pepper


  • Add oil to the pressure cooker and bring it to temperature over medium heat. Add the chicken and stir-fry for 5 minutes. Add the jalapeño and red peppers; stir-fry with chicken for 2 minutes. Stir in the onion; sauté for 3 minutes, or until tender. Stir in the garlic, tomatoes, beans, paprika, tomato paste, broth, thyme, oregano, chili powder, salt, and pepper.
  • Lock the lid in place. Bring to low pressure, lower the heat, and maintain pressure for 10 minutes. Remove the pan from the burner and use the quick-release method to release the pressure.