Healthy Instant Pot Chicken Jalapeño Chili

Who else loves a good fall chili? Here is one of our favorite recipes for Healthy Instant Pot Chicken Jalapeño Chili. This is not only super healthy but also SUPER easy. It’s a one-pot dish, meaning you literally dump all of the ingredients into the Instant Pot, set for 25 mins, and it’s done!

I have been trying to cook in my Ninja Foodi instead of ordering in every night each week. Why you ask? First, it adds up, and second, I just really like knowing what goes into my food. I am proud to share that I have successfully cooked SIX nights in the past two weeks using super easy, healthy, and delicious recipes. The Chicken Jalapeño Chili tied for first (with a green curry chicken and a Thai chicken soup, which we will share soon) and my hubby and I both went back to the Foodi for seconds.

Let me first tell you why I love my Ninja Foodi (and recommend it to EVERYONE who will listen). First, its an Instant Pot, Slow Cooker, Steamer, and Air Fryer all in one. What does that mean for those of us in a tight space? It’s a SINGLE machine versus four separate ones. Second, the quality of the Foodi is great, and it’s super easy to use. Lastly, I simply cannot stress how much easier using an Instant Pot has made dinners for me. The pressure cooker functionality cooks your dinners in less than 30 minutes (oftentimes less than 10) and the flavor mirrors that of a slow cooker.

So, enjoy this twist on your traditional chili, with all the fall things inside and let us know what you think! Also check out our Healthy Low Carb Instant Pot Chicken Meatballs for another delish choice.

INSTANT POT or SLOW COOKER CHICKEN JALAPEÑO CHILI

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 8 / Est. Calories 285 kcal

Ingredients

1 medium white onion (diced)
3 cloves minced garlic
1 red bell pepper (diced)
1 bunch of lacinato kale (loose chopped)
4 jalapeños (seeds removed)
1 large kabocha squash (diced) *can also use sweet potatoes if you prefer
1 lb lean ground chicken
1-1.5 lbs chicken breast (shred once cooked)
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
2 tsp kosher salt
1/4 tsp red pepper flakes
1 14 oz can fire roasted diced tomatoes
1 cup reduced sodium chicken broth
chopped scallions (for garnish)
1 large diced avocado
2 large limes
4 oz goat cheese (optional, I used dairy-free Daiya Cheddar)

Instructions

Instant Pot:

Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes (using a quick release of pressure).
Once cooked, break up the ground chicken and shred chicken breast.
Add half of the goat cheese if using.
Serve garnished with lime, scallions, and avocado on top.

Slow Cooker:

Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours.
Once cooked, break up the ground chicken and shred chicken breast
Add half of the goat cheese if using.
Serve garnished with lime, scallions, and avocado on top.

Notes:

The Instant Pot will be VERY full. This is ok and everything will cook. Add Sriracha and salt + pepper to serve!

Healthy Instant Pot Chicken Jalapeño Chili