Sweet Potato Quinoa Chicken Chili in the Pressure Cooker

Serves 8 in about 59 minutes. The pot starts with bay leaf, then beans.

Ingredients

• 2 tbsp olive oil
• 1 lg onion, chopped
• 1 bay leaf
• 1 rib celery, chopped
• 4 cloves garlic, minced or pressed
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 tsp oregano
• 1 tsp salt
• ½ tsp pepper
• 1 tsp smoked paprika
• 1 (14 oz) can diced tomatoes, with juice
• 2 cups chicken broth, low sodium
• 1 ½ lbs boneless/skinless chicken thighs, frozen or fresh
• ⅔ cup quinoa, rinsed very well
• 2 (15 oz) cans black beans, drained & rinsed
• 1 1/2-2 lbs sweet potato, (about 3 lg) peeled and cut in 1.5"-2" cubes

Method

1. Prepare all of the vegetables, measure out the broth, drain and rinse the beans, rinse the quinoa, and gather all of the ingredients together.
2. Turn on the Sauté setting. When hot, add the oil, onion, and bay leaf. Cook, while stirring now and then, for a few minutes.
3. Stir in the celery and stir. Simmer for a couple of minutes.
4. Stir in the garlic and stir. Then add the chili powder, cumin, oregano, salt, pepper, smoked paprika, and diced tomatoes. Stir.
5. Stir in the chicken broth and the chicken thighs. If they are frozen, place a glass lid on the pot and let the contents heat up before proceeding. If fresh, move to the next step.
6. Tip in the quinoa and black beans. Stir.
7. Stir in the sweet potatoes on top and gently press them down into the mixture. They don't have to be covered, they will cook down.
8. Close the lid and set the steam release knob to the Sealing position.
9. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
10. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 7 minutes (7 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
11. When the pin in the lid drops back down, open the lid. Discard the bay leaf.
12. Lift out the chicken thighs to a plate and shred them using two forks. Then add them back to the pot. Gently stir the chili. The sweet potatoes will break down the more you stir the chili, thickening it.
13. Garnish with your favorite chili toppings, or serve as is.

More instant pot ideas are in the instant pot collection.