Instant Pot® Ground Chicken Chili

This is a Whole 30®-compliant dish! Very hearty for a cold winter day. It is full of flavor and very nutritious. Top with fresh cilantro and avocado! Yum!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 301 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 onion, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 stalks celery, diced
• 1 (8 ounce) package sliced baby bella mushrooms
• 1 large sweet potato, diced
• garlic powder, or to taste
• 2 pounds air-chilled ground chicken breast (such as Smart Chicken®)
• 2 (14.5 ounce) cans no-salt-added diced tomatoes
• 2 (14.5 ounce) cans no-salt-added tomato sauce
• 1 (14 ounce) can no-salt-added beef broth
• ½ tablespoon mustard seeds
• 4 whole jalapeno peppers

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot. Add onion and cook until softened and translucent, about 5 minutes. Add chicken; cook and stir until nearly browned, 3 to 5 minutes.

Step 3

Stir in sweet potato, mushrooms, and celery, followed by tomatoes, tomato sauce, broth, chili powder, cumin, mustard seeds, garlic powder, salt, and pepper. Add whole jalapeno peppers. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.