Instant Pot Chicken & Quinoa Chili
I love how simple this recipe is. Very little prep and very little clean up! It’s high-protein, high-fiber, AND inexpensive. It’s a staple meal in my house!
Ingredients
- 1.5 tbsp olive oil
- 2 pounds ground chicken
- ½ cup diced yellow onion
- 1.5 tsp garlic powder
- 3 tsp cumin
- 1 tsp crushed red pepper
- 3 tsp chili powder
- Black pepper to taste
- 1 cup of quinoa
- 1 (28 oz) can of diced/crushed tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 2 (16 oz) cans of black beans, rinsed
- 1 (16 oz) can of kidney beans, rinsed
- 1 (15 oz) can of corn, drained
- 3 cups chicken stock
- Optional toppings: Green onion, cilantro, avocado, lime, sour cream or Greek yogurt, cheese (omit the latter three for dairy free).
Instructions
1
Add the olive oil and ground chicken to your instant pot, hit sauté and cook until no longer pink
2
Add the yellow onion and sauté until fragrant
3
Stir in the garlic powder, cumin, crushed red pepper, chili powder, and black pepper
4
Add the quinoa, diced/crushed tomatoes, diced tomatoes with green chilies, black beans, kidney beans, corn, and chicken stock
5
Put the lid on and press the Bean/Chili setting, adjust the time to 10 minutes
6
When finished cooking hit the quick release button
7
Serve with toppings of your choice!
Nutrition Facts
Per serving (1 of 8)
460
Calories
50g
Protein
52g
Carbs
6g
Fat
10g
Fiber
