Instant Pot Black Bean Chili
Whip up a hearty Instant Pot Black Bean Chili, combining spices, beans, and veggies for a flavorful meal in minutes.
Ingredients
- 4 cups Cooked Rotisserie Chicken Shredded
- 2 tablespoons Coconut Oil
- 1 Onion diced
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 4 Cups Chicken Stock
- 6 ounces Tomato Paste
- 10 ounce Can Tomato Sauce
- 1 Can Diced Tomatoes With Green Chilies 14.5 Ounce
- 1 Can Black Beans 15 Ounce
- 1-15 Ounce Sweet Corn
- 2 tablespoons Taco Seasonings
- 1 teaspoon Pepper
- 1 teaspoon Salt
Instructions
- Set Instant Pot to sauté function. Add coconut oil. Once it melts and begins to sizzle, add onions and peppers and cook for 2 minutes or until onions are translucent and peppers begin to slightly soften, stirring occasionally.
- Add in the chicken stock and tomato sauce. Stir to combine.
- Add in the diced tomatoes, corn, and black beans. Stir to combine.
- Set Instant Pot to manual for 5 minutes for pressure cooking. Make sure the venting is turned off and close the lid. This process will soften then dried beans to easier cooking.
- Allow pressure to release naturally for 5 minutes.
- Release the remainder of the pressure by venting the Instant Pot. Stir to combine.
- Garnish with your favorite toppings like sour cream, shredded cheese, and fresh chopped cilantro.
Notes
For a deeper flavor, consider adding a splash of coffee or dark chocolate to your Black Bean Chili.
Use fire-roasted tomatoes instead of regular canned tomatoes to add a subtle smokiness to the dish.
Nutrition
Calories: 226kcalCarbohydrates: 33gProtein: 11gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 1529mgPotassium: 1028mgFiber: 8gSugar: 12gVitamin A: 1549IUVitamin C: 96mgCalcium: 65mgIron: 4mg
Tried this recipe?Let us know how it was!