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Pressure Cooker Beef Stew – Less Time, Same Amazing Result!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

But more than anything else – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…

And of Course, Our Good Friend…
The Ugly Truth About This Recipe

Even though this is an Instant Pot recipe, it still took a little while to make. It’s definitely not a set it and forget it method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. So, it’s worth it.

There are also a lot of ingredients – more than I usually use. But I just couldn’t decide what to cut out. So I just put it all in there. And I’m totally okay with that decision because the result was some of the best stew I’ve ever made in my life. And I get to eat leftovers for lunch today!

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Pressure Cooker Beef Stew | The Foodie Eats

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5.0 from 1 reviews
Pressure Cooker Beef Stew
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. stew beef
  • 2 Tbsp. sea salt - separated
  • 3 tsp. black pepper - separated
  • ¼ cup grape seed oil (or olive oil)
  • 2 small yellow onions - quartered
  • 3 Tbs. garlic - minced
  • 2 stalks celery - diced
  • 8 oz. baby bella mushrooms - sliced
  • 1 bay leaf
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary - finely chopped
  • 2 cups dry red wine
  • 4 cups beef stock
  • ¼ cup corn starch
  • ¼ cup water
  • 1.5 lbs. baby yellow potatoes - cut in half
  • 3 medium carrots - cut into 2-inch chucks
  • 2 medium parsnips - cut into 1-inch chunks
Instructions
  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - add oil, then once hot, thoroughly brown beef. Do this in two batches and do not stir too frequently. You want a good sear on each side of each piece. Set beef aside. If any water cooks out of meat, be sure to let it evaporate before adding more meat or moving to next step.
  2. Add onions, garlic, celery, mushrooms, bay leaf, Worcestershire sauce, tomato paste, thyme, and rosemary to pot. Cook for 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Add wine, mix well, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Add beef and stock, then mix well. Close lid and set manual time for 20 minutes.
  5. In a small bowl, mix corn starch with water and set aside.
  6. Once cook time is complete - rapid-release pressure, then remove lid.
  7. Add corn starch mixture, 1 Tbsp. salt, 1 tsp. pepper, potatoes, carrots, and parsnips - mix well. Close lid and set manual time for 5 minutes.
  8. Once cook time is complete - rapid-release pressure, then remove lid.
  9. Serve and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.

 

Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Taco Soup in 2 Simple Steps!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, But it sounded good, right? I do actually like tacos quite a bit though. Now, I don’t normally think of tacos when I think of soup. The closest thing that comes to mind is chicken tortilla soup. Well, this is not that. And this pressure cooker taco soup actually tastes like you’re eating a taco – except it’s soup.


 

Pressure Cooker Taco Soup | The Foodie Eats

Say Hello Again to Our Good Friend – Mr. IP

And as Always…

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Pressure Cooker Taco Soup | The Foodie Eats


5.0 from 1 reviews
Pressure Cooker Taco Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. ground chuck
  • 1 yellow onion - medium, diced
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 lb. dry pinto beans - soaked for 24 hours (at least 8)
  • 4 cups chicken broth
  • 1 can whole kernel corn - drained
  • 1 can Mexican-style stewed tomatoes
  • 1 can Rotel - original
  • ½ cup black olives - sliced
  • ½ cup green olives - sliced
  • 3 Tbsp. taco seasoning
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
Instructions
  1. Using sauté setting on Instant Pot - add ground beef and onions, season with salt and pepper, and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.
  2. Add all remaining ingredients to Instant Pot and mix well. Switch to manual setting for 12 minutes and close lid.
  3. Once cook time is complete - quick-release pressure, serve & enjoy!
Notes
Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.


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Entrée Instant Pot Recipes

Pressure Cooker Chicken and Broccoli Stir Fry

Pressure Cooker Chicken and Broccoli Stir Fry | The Foodie Eats

Pressure Cooker Chicken and Broccoli Stir Fry

So Why Not Just Order Take-Out?

Over the past few years, we’ve had to adjust the way we eat. A few years ago, my wife (randomly) developed an intolerance to onions. After our first daughter was born came the intolerance to gluten. Three months ago, we had our second daughter, who (at this point) can’t digest dairy well. Needless to say, I’ve been experimenting quite a bit to still make food taste delicious without 3 favorite ingredients. With that being said… I LOVE Chinese take-out. But I haven’t eaten it in almost 4 years ((tear)) because it is loaded with soy sauce, oyster sauce, wheat and sugar. So I reached a tipping point – where Asian food needed to be added to my repertoire in the kitchen.  And this is the first of many Asian-inspired recipes I will share – pressure cooker chicken and broccoli stir fry.

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3.7 from 3 reviews
Pressure Cooker Chicken and Broccoli Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ¼ cup tamari - aka gluten-free soy sauce (or soy sauce)
  • ½ tsp. allspice - ground
  • ½ tsp. ginger - ground
  • 2 Tbsp. garlic - minced
  • 1 Tbsp. Sriracha (or more, as desired)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 2 lbs. broccoli florets - frozen
  • 2 cups chicken broth
Instructions
  1. Cut chicken into 1-inch chucks. Add to mixing bowl with all other ingredients (except broccoli and broth), mix well, and marinate for at least 30 minutes.
  2. Turn on sauté setting on Instant Pot and allow to get fully hot. Then add all ingredients from bowl into pot and cook until chicken is almost done (7-10 minutes), stirring frequently.
  3. Add broccoli, chicken broth, and mix well.
  4. Switch Instant Pot to manual setting for 1 minute and close lid.
  5. Once cooking is complete, quick-release pressure.
  6. Serve with rice. And Enjoy!
Notes
It will take a while for the pressure to come up because the broccoli is frozen. This is the reason for the 1-minute cook time.

Also, this cooking method will not yield crunchy broccoli, it will be soft. As an alternative, you can steam the broccoli separately.

Lastly, this method will produce quite a bit of broth. We feel that cooking it this way keeps the chicken very moist. When serving, we suggest using a slotted spoon to remove the chicken, then adding however much broth you like into your bowl.


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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Yellow Rice – Quick, Easy, and Delicious

Pressure Cooker Yellow Rice | The Foodie Eats



Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you. Things that taste this good really should require more effort. But thanks to the Instant Pot, they don’t have to always!

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Pressure Cooker Yellow Rice | The Foodie Eats

5.0 from 1 reviews
Pressure Cooker Yellow Rice
Author: 
 
Ingredients
  • 3 Tbsp. butter
  • 1 small yellow onion (1/4 cup) - diced
  • 1 Tbsp. garlic - minced
  • 2 cups basmati rice
  • 2 Tbsp. turmeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 cups chicken broth
  • 1 tsp. sea salt
  • ½ tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Melt butter, then add onions and garlic, cook until softened.
  2. Add rice and turmeric; stir well to coat.
  3. Add all remaining ingredients, then close lid and switch to rice setting (12 minutes at low pressure).
  4. Once cooking is complete, allow pressure to release naturally for 10 minutes. Then switch valve to quick-release remaining pressure.
  5. Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  6. Mix well, serve, and enjoy!


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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker White Bean Soup with Crispy Sausage and Kale

Pressure Cooker White Bean Soup | The Foodie Eats

Pressure Cooker White Bean Soup

With Sausage and Kale

Since we had one last cold snap last week, of course I was in the kitchen making more soup. This was my first attempt at pressure cooker white bean soup. And I passed the bean approval test – my 2-year-old daughter. She loves beans, but only if they’re delicious. And apparently, these are!

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the soup. And then you’re left with flavorless sausage.

Check out the recipe below to see how to retain the crispiness of the sausage without compromising the flavor of the soup.



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Pressure Cooker White Bean Soup | The Foodie Eats

 

Pressure Cooker White Bean Soup with Crispy Sausage and Kale
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Andouille sausage links - sliced
  • 1 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion - diced
  • 2 carrots - sliced
  • 1 stalk celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 smoked ham hock
  • 1 can tomatoes - petite diced, drained
  • 1 small bunch kale - de-ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 15 minutes.
  5. Once time is complete - quick-release pressure then remove lid.
  6. Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Instant Pot Recipes Side

Pressure Cooker Macaroni and Cheese with Truffle Oil and Gruyere

Pressure Cooker Macaroni and Cheese | The Foodie Eats

Pressure Cooker Macaroni and Cheese

With Truffle Oil and Gruyere

If you had told me just one year ago that I would be sharing a pressure cooker macaroni and cheese recipe, I would have bet everything against it. And lost! Because here I am.

Super Simple, Yet Very Fancy!

There’s something about the taste of truffle that immediately says elegance. If you’ve never splurged on Truffle Oil, I highly recommend it to help elevate your mac-and-cheese or mashed potatoes. I also love the creaminess of Gruyere Cheese! And when you combine it with the richness of a great, sharp white cheddar, the result is deliciously amazing.

I also decided to switch up the pasta for this recipe. Have you ever heard of Fusilli Bucati Corti? It’s simply a spiral pasta that I think helps with the presentation of this mac-and-cheese. Now, I wouldn’t always choose this type of noodle. But when wanting to make a lasting impression on your dinner party guests, it can really help take this simple dish to the next level. That’s right…. this dish is dinner party worthy!

The Secret to Instant Pot Mac-and-Cheese

If you’ve ever made a cheese sauce for macaroni and cheese, then you know the base is a bechamel sauce – butter, flour, and milk. Now, when making this dish in the Instant Pot, that presents a problem. But for every problem, there is a solution. And this is no different.

And the secret is… Evaporated Milk! I guess it’s not really a secret, since my mom has been using this for her macaroni-and-cheese casserole since forever. I’m just using it in a different way for this method – to replace the bechamel. And trust me, you cannot tell the difference.

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Pressure Cooker Macaroni and Cheese | The Foodie Eats

Pressure Cooker Macaroni and Cheese
Author: 
Cuisine: Comfort Food
 
Ingredients
  • 1 lb. Fusilli Corti Bucati pasta
  • 4 cups chicken broth
  • 2 Tbsp. butter
  • ½ tsp. sweet paprika
  • 1 Tbsp. Dijon mustard
  • 4 tsp. Truffle oil
  • 1 12oz. can evaporated milk
  • 8 oz. Gruyere cheese - shredded
  • 8 oz. sharp white cheddar - shredded
Instructions
  1. Add pasta, broth, butter, paprika, and mustard to Instant Pot. Mix well.
  2. Set manual timer to 3 minutes.
  3. Once complete, quick release pressure. Remove lid then switch to sauté setting.
  4. Add truffle oil and evaporated milk - gently mix well.
  5. Once it comes back up to a boil, switch to keep warm setting.
  6. Add both cheeses ½ cup at a time, mixing well until all shreds have melted.
  7. Serve and enjoy!
Notes
If you choose to use elbow pasta, increase cook time to 4 minutes.

 

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Pressure Cooker Pulled Pork – Perfectly & Unusually Spiced

Pressure Cooker Pulled Pork | The Foodie Eats

Perfectly & Unusually Spiced

Pressure Cooker Pulled Pork

I have spent my entire cooking life using the crock pot for pulled pork. Well, that is now a thing of the past. Pressure cooker pulled pork is the way to go! Hear me now, believe me later. This recipe will give you a result that is as tender and moist as any pulled pork you’ve ever had.

What’s So Special About This Recipe?

I feel like at least 90% of pulled pork recipes are the just variations of each other. Barbecue sauce, chili powder, cumin, chipotle powder, brown sugar – the usual suspects. I must say, I’ve been doing it that way for years. But I wanted something different. So I went into my spice drawer and just started pulling things out. That’s what being a chef is all about!

Pressure Cooker Pulled Pork | The Foodie Eats

You Can Probably Guess What I’m Going To Say Next…

That’s right. The broken record continues. You need an instant pot in your life. I simply can’t get enough of the versatility of this kitchen tool. When it stops being awesome, I’ll stop talking about it.

Oh, I used this too. But it’s optional.

As I’ve stated before, nothing on Earth will give you a sear like that of a cast iron skillet. So for this method, before we fire up the Instant Pot, we sear the meat. This will do two things – give it an amazing color (so your meat doesn’t look sad and gray) and lock in the juices.

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Pressure Cooker Pulled Pork | The Foodie Eats

Pressure Cooker Pulled Pork
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 lb. Boston Butt Roast
  • 2 cups chicken broth
  • 1 cinnamon stick
  • 1 tsp. whole cloves
  • 2 bay leaves
  • 1 tsp. allspice berries
  • 1 tsp. cardamon seeds
  • 2 Tbsp. grape seed oil (or other high temp oil)
  • 1 Tbsp. salt
  • 1 Tbsp. pepper
  • 2 Tbsp. garlic powder
  • 1 Tbsp. onion powder
Instructions
  1. Bring pork roast to room temperature (at least 10 minutes) then season with salt, pepper, garlic powder, and onion powder.
  2. Turn on sauté setting on Instant Pot (or heat cast iron skillet over medium-high heat.) Once hot, add oil. Sear roast on all sides - 60 seconds each side.
  3. Once seared, move roast to Instant Pot - fat side up. Then add all other ingredients.
  4. Close lid and set manual setting to 75 minutes.
  5. Once complete, allow pressure to release naturally (about 20 minutes).
  6. Carefully remove roast, then use knife to cut away fat layer. Then use 2 forks to pull meat apart.
  7. For the remaining liquid in pot - pour through a fine mesh strainer into separate container. Add some to pork, if desired.
  8. Serve and enjoy!
Notes
Once pork is pulled apart, you can also mix with your favorite BBQ sauce. I prefer a mustard-based sauce with this recipe.



THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

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Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ Cup olive oil
  • 1 small yellow onion – diced
  • 3 medium carrots – peeled, diced
  • 2 stalks celery – diced
  • 1 tsp. sugar
  • 1 Tbsp. garlic – minced
  • 1 tsp. ginger – fresh, grated
  • 1 small green chili pepper – de-seeded, finely diced
  • 3 Tbsp. curry powder
  • 2 Cups green lentils
  • 2 medium russet potatoes – cut into 1-inch pieces
  • 1 28oz. can tomatoes – petite diced, drained
  • 1 smoked ham hock
  • 8 Cups chicken broth – low sodium, divided
Instructions
  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, and sugar - cook for about, stirring frequently to prevent burning.
  2. Add garlic, ginger, chili pepper, and curry powder - cook for 2 minutes, stirring constantly to fully incorporate curry.
  3. Add lentils and potatoes - mix well to coat.
  4. Then add 6 cups of chicken broth, tomatoes, and ham hock. Mix well.
  5. Close lid and switch Instant Pot setting to manual for 7 minutes.
  6. Once time is complete, quick release pressure. Then add 2 cups of chicken broth and mix well. (This will stop the potatoes from over-cooking.)
  7. Serve and enjoy!

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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast | Fall-Apart Tender in Only 2 Hours!

Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 What You Need to Make This Happen…

And (Optional) One of These…

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6 hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

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Pressure Cooker Pot Roast | The Foodie Eats

Pressure Cooker Pot Roast
Author: 
Recipe type: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 lb chuck roast
  • 2 Tbsp. grape seed oil (or other high-temp oil)
  • 2 large yellow onions - divided, sliced
  • 8 sprigs fresh thyme
  • 2 Tbsp. garlic - minced
  • 1 cup red wine
  • 2 cups beef broth
  • 8 oz. baby bella mushrooms - sliced
  • 5 medium carrots - peeled and chunked
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside. (You can do steps 2-4 in a cast iron skillet. I love the crust you can only get from cast iron. Then just add to Instant Pot.)
  3. Add 1 onion to pot and cook for 2 minutes, until translucent. Then add garlic and thyme for 1 minute.
  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer and reduce for at least 5 minutes.
  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close Instant Pot and switch to manual setting for 75 minutes.
  7. Once time is complete, let pressure naturally release (about 30 minutes).
  8. Carefully remove roast and set aside to rest.
  9. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  10. In a small dish, combine cornstarch and water. Then add to pot.
  11. Add sliced onion, carrots, and mushrooms to pot and close lid.
  12. Using manual setting, cook for 7 minutes, then quick-release pressure.
  13. Serve together and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Chicken Chili – Easy & Delicious – Instant Pot or Stovetop!

Instant Pot Chicken Chili | The Foodie Eats

Easy & Delicious Chicken Chili

There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.

Step 1 – Prepare Your Chicken

I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.

Step 2 – Throw Everything Else in the Pot

That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.

 


Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 boneless chicken breasts
  • 1 Tbsp. minced garlic
  • 1 large onion - finely chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ¼ tsp. cayenne
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 large green pepper - finely chopped
  • One 28 oz can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 can red kidney beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 can creamed corn
Instructions
  1. Bake chicken breasts at 425 for 30 minutes. When finished, allow to rest for 5 minutes. Then dice into medium chunks. Set aside.
  2. Add all remaining ingredients to Instant Pot and mix well.
  3. Set manual cook time for 15 minutes.
  4. After cooking is complete, quick-release pressure.
  5. Add diced chicken to pot and mix well.
  6. Serve and enjoy!
Notes
For stovetop - Simply simmer on medium-low for 45 minutes.

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Instant Pot Chicken Chili | The Foodie Eats