Traditional chicken chili gets a flavor boost from spicy, aromatic salsa verde and dried chilies. The Instant Pot gets this hearty, warming chili ready in a flash. You can make this chili completely from scratch or use ready-to-go ingredients.
1dried guajillo or ancho chili pepperstem and seed removed, coarsely chopped
3 ½cupslow-sodium chicken stock
Freshly ground black pepper
Place beans in a large bowl, add 6 cups (1.5 L) cold water and let soak at room temperature for 8 hours or overnight. Drain and rinse beans. (see tip*)
In the inner pot, combine beans, chicken, corn, chili pepper, cumin, bay leaf, broth, and salsa. Season to taste with salt and pepper.
Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 10 minutes.
When the cooking time is done, press Cancel and let stand, covered, for 10 minutes and then release the float valve. Remove the lid. The beans should be tender. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.) Discard bay leaf.
If you prefer a thicker chili, use a potato masher to mash some of the beans and break up some of the chicken until the chili is your desired consistency. Season to taste with salt and pepper. Serve garnished with cilantro, if using.
Serve with diced avocado, shredded cheese, and/or sour cream.
* 2 cans (14.5 oz each) drained cannellini beans can be used in place of the dried beans. Omit step 1.
Three cups (750 mL) diced chicken is equal to about 11 oz (330 g) cooked boneless skinless chicken.
The chili can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the refrigerator or defrost in the microwave. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
For freezer storage, measure chili into serving-size portions and label the containers.