Instant Pot Yardbird Chili with White Beans: A Flavorful & Easy Recipe
Are you looking for a hearty, flavorful, and easy-to-make chili recipe? Look no further! This Instant Pot Yardbird Chili with White Beans is a game-changer. It’s packed with tender chicken, creamy white beans, and a smoky, slightly spicy broth, all cooked to perfection in your Instant Pot. Forget spending hours simmering on the stovetop; this recipe delivers incredible flavor in a fraction of the time. This chili is perfect for a weeknight dinner, a potluck, or a cozy weekend meal.
## Why You’ll Love This Instant Pot Yardbird Chili
* **Quick and Easy:** The Instant Pot drastically reduces cooking time without compromising on flavor.
* **Flavorful:** A combination of smoked paprika, cumin, chili powder, and other spices creates a rich and complex flavor profile.
* **Healthy:** This chili is packed with protein and fiber from the chicken and white beans.
* **Versatile:** Easily customizable to your taste preferences. Add more or less spice, use different types of beans, or include your favorite vegetables.
* **Freezer-Friendly:** Make a big batch and freeze it for a quick and easy meal later.
## What is ‘Yardbird’ Chili?
You might be wondering, what exactly is “Yardbird” chili? Simply put, “Yardbird” is a playful term for chicken. So, Yardbird chili is a chili recipe that uses chicken as its primary protein source instead of the more traditional beef. This variation offers a lighter, yet equally satisfying, alternative to classic chili recipes.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this delicious Instant Pot Yardbird Chili with White Beans:
* **Chicken:** 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes. Chicken thighs will yield a more tender and flavorful result, but chicken breasts work well too.
* **White Beans:** 2 (15-ounce) cans of cannellini beans, great northern beans, or navy beans, drained and rinsed. Canned beans are a convenient option, but you can also use dried beans. If using dried beans, you’ll need to soak them overnight and cook them separately before adding them to the chili.
* **Onion:** 1 large yellow onion, chopped. Onion forms the base of the chili and adds a savory flavor.
* **Bell Pepper:** 1 red or green bell pepper, chopped. Bell pepper adds sweetness and color to the chili.
* **Jalapeño:** 1 jalapeño pepper, seeded and minced (optional, for added heat). If you prefer a milder chili, omit the jalapeño or use a smaller amount.
* **Garlic:** 4 cloves garlic, minced. Garlic adds a pungent and aromatic flavor.
* **Chicken Broth:** 6 cups low-sodium chicken broth. Chicken broth provides the liquid base for the chili and adds flavor.
* **Diced Tomatoes:** 1 (14.5-ounce) can of diced tomatoes, undrained. Diced tomatoes add acidity and texture to the chili.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds richness and intensifies the tomato flavor.
* **Chili Powder:** 2 tablespoons chili powder. Chili powder is a blend of spices that gives the chili its signature flavor.
* **Cumin:** 1 tablespoon ground cumin. Cumin adds a warm and earthy flavor.
* **Smoked Paprika:** 1 teaspoon smoked paprika. Smoked paprika adds a smoky flavor that complements the chicken and beans.
* **Dried Oregano:** 1 teaspoon dried oregano. Oregano adds a subtle herbal flavor.
* **Salt:** 1 teaspoon, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Olive Oil:** 1 tablespoon. For sautéing the vegetables.
* **Optional Garnishes:** Sour cream, shredded cheese, chopped cilantro, avocado slices, lime wedges.
## Equipment You’ll Need
* **Instant Pot (Pressure Cooker):** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board:** For chopping vegetables and chicken.
* **Knife:** For chopping vegetables and chicken.
* **Measuring Spoons and Cups:** For measuring ingredients.
* **Wooden Spoon or Spatula:** For stirring the chili.
## Step-by-Step Instructions
Now, let’s get cooking! Follow these step-by-step instructions to make the best Instant Pot Yardbird Chili with White Beans you’ve ever tasted.
**Step 1: Sauté the Vegetables**
* Turn on your Instant Pot and select the “Sauté” function.
* Add olive oil to the Instant Pot and let it heat up for a minute.
* Add the chopped onion and bell pepper to the Instant Pot and sauté for 5-7 minutes, or until softened.
* Add the minced garlic and jalapeño (if using) and sauté for another minute, until fragrant. Be careful not to burn the garlic.
**Step 2: Brown the Chicken**
* Add the cubed chicken to the Instant Pot and sauté for 3-5 minutes, or until lightly browned on all sides. This step helps to develop flavor.
**Step 3: Add the Spices and Tomato Paste**
* Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the Instant Pot.
* Stir well to coat the chicken and vegetables with the spices.
* Add the tomato paste and stir for another minute to cook the tomato paste and enhance its flavor.
**Step 4: Add the Remaining Ingredients**
* Pour in the chicken broth and scrape the bottom of the Instant Pot to make sure there are no browned bits stuck to the bottom. This will help prevent the “Burn” warning.
* Add the diced tomatoes (undrained) and the drained and rinsed white beans to the Instant Pot.
* Stir to combine all the ingredients.
**Step 5: Pressure Cook**
* Close the Instant Pot lid and make sure the valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes at high pressure.
**Step 6: Natural Pressure Release**
* Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. This helps to prevent the chili from splattering and allows the flavors to meld together.
* After 10 minutes, carefully release any remaining pressure by moving the valve to the “Venting” position. Be cautious of the steam.
**Step 7: Shred the Chicken (Optional)**
* Open the Instant Pot lid and check the chicken. If desired, you can shred the chicken using two forks. This will make the chili even more tender and flavorful.
**Step 8: Simmer (Optional)**
* If you prefer a thicker chili, select the “Sauté” function again and simmer the chili for 5-10 minutes, or until it reaches your desired consistency. Be sure to stir frequently to prevent sticking.
**Step 9: Season to Taste**
* Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or other spices to suit your preferences.
**Step 10: Serve and Enjoy!**
* Ladle the Instant Pot Yardbird Chili with White Beans into bowls and garnish with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, avocado slices, and lime wedges.
* Serve with cornbread, crackers, or tortilla chips for a complete meal.
## Tips for the Best Instant Pot Yardbird Chili
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your chili will be. Choose fresh vegetables, high-quality chicken, and good-quality spices.
* **Don’t Skip the Sautéing Step:** Sautéing the vegetables and chicken before pressure cooking helps to develop flavor and adds depth to the chili.
* **Deglaze the Instant Pot:** Make sure to scrape the bottom of the Instant Pot after browning the chicken to prevent the “Burn” warning. This also ensures that all the flavorful browned bits are incorporated into the chili.
* **Adjust the Spice Level:** If you prefer a milder chili, omit the jalapeño or use a smaller amount. You can also reduce the amount of chili powder.
* **Use Different Types of Beans:** Feel free to experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
* **Add Other Vegetables:** You can add other vegetables to the chili, such as corn, carrots, or zucchini.
* **Thicken the Chili:** If you prefer a thicker chili, you can add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the Instant Pot during the last few minutes of cooking.
* **Make it Vegetarian:** To make this chili vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables or tofu for added protein.
## Serving Suggestions
This Instant Pot Yardbird Chili with White Beans is delicious on its own, but here are a few serving suggestions to elevate your meal:
* **Cornbread:** Serve with a slice of warm cornbread for a classic chili pairing.
* **Crackers:** Serve with crackers for dipping and scooping.
* **Tortilla Chips:** Serve with tortilla chips for a crunchy topping.
* **Sour Cream:** Top with a dollop of sour cream for a creamy and tangy addition.
* **Shredded Cheese:** Sprinkle with shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese for a cheesy topping.
* **Chopped Cilantro:** Garnish with chopped cilantro for a fresh and vibrant flavor.
* **Avocado Slices:** Add avocado slices for a creamy and healthy topping.
* **Lime Wedges:** Serve with lime wedges for a tangy and refreshing twist.
## Storage and Reheating Instructions
**Storage:**
* **Refrigerator:** Allow the chili to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, transfer the cooled chili to a freezer-safe container and freeze for up to 2-3 months. Thaw the chili in the refrigerator overnight before reheating.
**Reheating:**
* **Stovetop:** Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chili in a microwave-safe bowl in the microwave, stirring occasionally, until heated through. Be sure to use a microwave-safe lid or cover to prevent splattering.
* **Instant Pot:** You can also reheat the chili in the Instant Pot using the “Sauté” function. Add a little bit of chicken broth or water to prevent sticking.
## Variations
* **Spicy Yardbird Chili:** Add more jalapeños or a dash of cayenne pepper for extra heat.
* **Smoky Yardbird Chili:** Increase the amount of smoked paprika or add a teaspoon of liquid smoke for a more intense smoky flavor.
* **Creamy Yardbird Chili:** Stir in a dollop of sour cream or Greek yogurt at the end for a creamier texture.
* **Vegetarian White Bean Chili:** Omit the chicken and use vegetable broth. Add additional vegetables like corn, zucchini, or squash.
## Nutritional Information (Approximate)
* Calories: 350-400 per serving
* Protein: 30-35 grams
* Fat: 15-20 grams
* Carbohydrates: 30-35 grams
* Fiber: 10-12 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Conclusion
This Instant Pot Yardbird Chili with White Beans is a delicious, easy, and healthy meal that’s perfect for any occasion. With its rich flavor, tender chicken, and creamy white beans, it’s sure to become a family favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of comfort food that’s ready in a flash! Enjoy!