This Instant Pot 13-Bean Chicken Chili is a flavorful meal that comes together effortlessly in your pressure cooker. With a medley of beans, tender chicken, and warming spices, it’s perfect for a cozy family dinner or meal prep for the week.
For a vegan version, simply leave out the chicken breast, add an extra ¼ cup of beans for a heartier texture, and substitute vegetable stock for the chicken stock. This easy adjustment makes the dish equally delicious and plant-based while maintaining its robust flavor.
Whether you make it vegan or stick with the chicken version, this chili is guaranteed to satisfy.
This low sodium dish packs tons of flavor and is a great kidney-friendly or kidney-healthy instant pot soup. Make sure to watch the potassium content if you have kidney disease. If you want to learn more about kidney disease and potassium, read this blog.
Dr. Blake’s Top Tip: For maximum flavor, don’t skip the sauté step. Cooking the onions, peppers, garlic, and spices before pressure cooking helps to coax out deep, aromatic flavors that take this chili to the next level. Serve with pickled jalapeños, fresh cilantro, or your favorite toppings for a personalized touch!
- Yield: 8 Cups
Ingredients
1 teaspoon olive oil
2 small green peppers, diced
1 medium onion, diced
2 cloves garlic, chopped
1/4 teaspoon kosher salt
1 1/2 tablespoons chile powder
1 tablespoon cumin
1/2 teaspoon of paprika
3 tablespoons pickled jalapeno slices, plus more for serving, optional
1 15-ounce can low sodium diced tomatoes
1 cup low sodium chicken stock
3 cups water
1 cup Bob’s Red Mill 13-bean dried soup mix or 1 cup dried beans
1 pound boneless, skinless chicken breast
Fresh cilantro leaves, for serving, optional
Instructions
1 Turn Instant Pot on to sauté, medium heat, add the oil. Add green peppers and onions and cook for 5-7 minutes until softened, but not browned. Add garlic and cook for 30 seconds. Add salt, chile powder, cumin and paprika. Cook 1-2 minutes until fragrant. Add jalapeno, tomatoes, chicken stock, water, dried beans and chicken breast and stir well.
2 Close and seal Instant Pot and set to pressure cook for 60 minutes. Once finished, allow to naturally release for 10 minutes and then manually release the pressure. Remove chicken breasts and shred with a fork. Return chicken to pot.
3 To serve, ladle soup into bowls and top with jalapeno and cilantro, if desired.
Notes
This is a higher potassium dish. Here is the potassium Level per serving so you can tailor it to your specific potassium needs.
Bob’s Red Mill 13 bean dried soup mix (or 1 cup of other dried beans) – 207
Boneless skinless chicken breast – 145
Low sodium diced tomatoes – 70
Green peppers, chopped – 43
Chili powder – 30
- High Potassium
- Low Sugar
- Low Sodium
Nutrition based on 1 cup per serving
