Are you craving a hearty, low-carb meal that will tantalize your taste buds and keep you firmly on your keto diet? Look no further! This Instant Pot Chicken Chili is about to become your new favorite go-to recipe that proves healthy eating doesn't mean sacrificing flavor. In just 35 minutes, you'll transform simple ingredients into a protein-packed, incredibly satisfying meal that will have your family and friends begging for seconds – without breaking your carb bank!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 6 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing chicken breast into uniform 1-inch cubes and finely chopping the onion. Mince garlic cloves and measure out spices.
- Turn on Instant Pot and select "Sauté" mode. Add a small amount of olive oil to the pot and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add diced chicken breast to the pot and brown on all sides, cooking for about 2-3 minutes.
- Sprinkle chili powder, cumin, salt, and pepper over the chicken, stirring to coat evenly.
- Pour in diced tomatoes, chicken broth, and drained black beans. Stir to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode for 10 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform quick release for remaining pressure.
- Open lid and stir chili. Taste and adjust seasoning if needed. Let sit for 2-3 minutes to allow sauce to thicken.
- Serve hot in bowls. Optional: Top with shredded cheese, sour cream, or chopped cilantro for additional flavor.
Tips
- Uniform Chicken Cuts: Dice your chicken breast into consistent 1-inch cubes to ensure even cooking and tender meat.
- Sauté for Flavor: Don't skip the sautéing step! Browning the onions, garlic, and chicken develops deep, rich flavors before pressure cooking.
- Spice Adjustment: If you prefer more heat, increase the chili powder or add a pinch of cayenne pepper.
- Bean Alternatives: To make this recipe even lower in carbs, replace black beans with low-carb alternatives like diced zucchini or cauliflower.
- Natural Pressure Release: Allowing a 5-minute natural release helps the chicken remain juicy and tender.
- Toppings Matter: Enhance your chili with keto-friendly toppings like full-fat sour cream, shredded cheese, or fresh cilantro.
- Make-Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
