Instant Pot Sweet Potato Quinoa Chicken Chili
Ingredients
-
2
Tbsp
Olive Oil
-
1
lg
Onion, chopped
-
1
Bay Leaf
-
1
rib
Celery, chopped
-
4
cloves
Garlic, minced or pressed
-
2
Tbsp
Chili Powder
-
1
Tbsp
Cumin
-
2
tsp
Oregano
-
1
tsp
Salt
-
½
tsp
Pepper
-
1
tsp
Smoked Paprika
-
1
(14 oz) can
Diced Tomatoes, with juice
-
2
cups
Chicken Broth, low sodium
-
1 ½
lbs
Boneless/Skinless Chicken Thighs
-
⅔
cup
Quinoa, rinsed very well
-
2
(15 oz) cans
Black Beans, drained & rinsed
-
1 ½-2
lbs
Sweet Potato, peeled and cut in 1.5"-2" cubes
Instructions
- Prepare all vegetables and ingredients.
- Turn on the Sauté setting and heat the oil, onion, and bay leaf.
- Add celery and cook for a couple of minutes.
- Add garlic, then stir in chili powder, cumin, oregano, salt, pepper, smoked paprika, and diced tomatoes.
- Pour in chicken broth and add chicken thighs.
- Add quinoa and black beans, then stir.
- Place sweet potatoes on top and gently press them down.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 4 minutes on High Pressure.
- After cooking, let it sit for 7 minutes for natural release, then release remaining steam.
- Open the lid, discard the bay leaf, and shred the chicken.
- Stir the chili gently to thicken it with the sweet potatoes.
Nutrition Facts (estimated)
Servings
8
Calories
399
Total fat
10g
Total carbohydrates
50g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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