Instant Pot Chili — Recipe of the Week

This week’s free recipe is Instant Pot Chili — a real household dinner you can cook tonight, then plan the rest of the week around.

Hearty Instant Pot chili with chicken, beans, and Rotel. Quick and flavorful, perfect for a cozy meal.

Most weeknights fail at 5pm because dinner is still a question. A recipe like this works when it is already on the calendar, the shopping list is already built, and you are not inventing a second meal tomorrow from whatever is left in the fridge.

30 min · 4 servings

Ingredients

• 5 Chicken Breast (Skinless)
• ¾ can of Red Kidney Beans (Canned)
• 2 ¾ cans of Rotel (Diced Tomato And Chilies)
• 1 ½ Yellow Onion
• ½ can of Corn (Canned)
• ½ cup Chicken Broth/Stock
• ½ cup Tomato Paste
• ¾ teaspoon Taco Seasoning
• 2 ½ cups Black Beans

Directions

1. Start by finely chopping ½ pound of yellow onion. For a smoother texture, you can use a food processor. Place the chopped onion at the bottom of the Instant Pot to create a flavorful base.
2. Lay the 1 ½ pounds skinless chicken breast on top of the onions. Evenly sprinkle 1 teaspoon of taco seasoning over the chicken to infuse it with a zesty flavor. For an extra kick, consider adding a pinch of cayenne pepper.
3. Carefully add the canned ingredients on top of the seasoned chicken: 1 pound of black beans, ⅝ pound of red kidney beans, 1 ¾ pounds of Rotel (diced tomatoes and chilies), and ½ pound of corn. Dollop ½ cup of tomato paste over the mixture to enrich the chili's texture and taste. Stir gently to mix the ingredients without disturbing the chicken.
4. Pour ½ cup of chicken broth over the top of the mixture to help meld the flavors together during cooking. Ensure all ingredients are submerged for even cooking.
5. Secure the lid on the Instant Pot, ensuring the valve is set to 'sealing'. Select the 'soup' mode and set the timer for 8 minutes. Allow the pressure to build and cook.
6. After cooking, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to 'venting' to release any remaining pressure before opening the lid. Be cautious of the hot steam.
7. Remove the chicken breasts from the pot and place them on a clean cutting board. Use two forks or tongs to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir well to evenly distribute it throughout the chili.
8. Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro for added flavor and texture. For a complete meal, serve with cornbread or over rice.

Plan the rest of the week

One good dinner is a start. The habit that sticks is seven dinners on one calendar, a shopping list from those meals, and a household that can see what’s cooking.

Save this recipe, pick six more you already cook, and plan this week free with myDinnerPlan. No credit card. Setup takes a few minutes.

If you cook this, note what you swapped. Next week’s public recipe will be a different household dinner from the same library.