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BOU Blog Healthy Chicken Instant Pot Chili

Prep Time:

15

Total Time:

30

Serves:

6-8

INGREDIENTS:

2 chicken breasts
3 BOU chicken bouillon cubes
6 cups water
2 tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 tbsp smoked paprika
1 tbsp cumin
½ tsp salt
1 jalapeno, seeded and diced
2 cups sweet potato, peeled and cubed
2 cans black beans, drained and rinsed
28 oz can fire roasted tomatoes


OPTIONAL TOPPINGS:
Greek yogurt or sour cream
Cilantro
Avocado

INSTRUCTIONS:

  1. Heat 6 cups of water over high heat on the stove until boiling. Once boiling, remove from heat and whisk in 3 BOU chicken bouillon cubes until fully dissolved. Set aside.
  2. Add 2 chicken breasts and 2 cups of your chicken broth to an instant pot. Set the pressure cooker to 6 minutes on high pressure, making sure the steam valve is closed.
  3. Once cook time has elapsed, release steam through the valve, and let the pot sit for 5 minutes before opening the top. Remove lid, and place cooked chicken on a plate and set aside for now.
  4. Carefully clean the inside of the instant pot.
  5. Once cleaned, set the instant pot to saute, and add olive oil, onion, garlic, bell pepper, cumin, paprika, and salt. Saute for 3 minutes, tossing often.
  6. After 3 minutes, add in jalapeno, sweet potato, and black beans. Saute for another 2 minutes.
  7. After 2 minutes, add in fire roasted tomatoes and remaining 4 cups of chicken broth. Mix together.
  8. Seal the lid on, and set pressure cooker to 5 minutes on high pressure. Make sure the steam valve is closed.
  9. While the chili is cooking, use a fork to shred your chicken breasts.
  10. Once 5 minutes has elapsed, release steam from valve, and carefully open the lid away from you.
  11. Add shredded chicken to the pot and stir to incorporate.
  12. Serve with greek yogurt or sour cream, cilantro and avocado.
  13. BOU appetit!

 

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