Easy Weeknight Instant Pot Chili

Read on for a guaranteed way to get dinner on the table in less time than it takes you to go to the store!! Okay, maybe not guaranteed, but it works for me. 

When I get home from work and don’t want to cook anything, I make the Hurricane Ridge Chicken Chili in my Instant Pot. The last time I made the Hurricane Ride Chicken Chili, I got everything ready, then I went to the store to pick up sour cream. By the time I got back, the soup was done!

Honestly, the hardest part is rummaging through my fridge to see if I have any extra veggies that I can sneak in. Read the full recipe below!

Bowl of Hurricane Ridge Chicken Chili

You will need:
1 Package Hurricane Ridge Chicken Chili (Family Size)
1 Chicken Breast

Optional Veggies (gotta sneak those veggies in somewhere)
Frozen Corn
Shredded Carrots 
Chopped Bell Peppers
Mushrooms
Diced Sweet Potatoes

Optional thickener:
1/4 Quinoa, Brown Rice or White Rice

Optional Toppings:
Corn Chips
Sour Cream
Shredded Cheese

Directions:

  1. Lay beans on a rimmed cookie sheet to look for rocks or other field debris
  2. Transfer the beans to a colander and give them a quick rinse. 
  3. Put the rinsed beans, whole chicken breast, both spice packets and any optional veggies in the Instant Pot.
  4. Add 7 cups water. (If I don’t add 1/4 of quinoa or rice, I cut out 1/2 C of water; I add 6 1/2 instead of 7)
  5. Lock the lid and seal the valve. 
  6. Set Instant Pot to Manual High Pressure for 30 minutes. 
  7. Once the Instant Pot is done, you can let the steam release naturally or release it manually if you’re in a hurry. 
  8. Shred the chicken with two forks
  9. Enjoy!!

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