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Cooking with Passion
So this chicken and chickpea chili recipe was more like a last minute, “There is no dinner, what do I do?” production. Firstly, I forgot to put the meat to thaw so I ventured into putting frozen meat in the Instant Pot. I also wanted to use dry chickpeas versus canned ones, cue eerie music. I know not everyone is used to chickpeas but these are a delicious change from kidney beans in a chili. It is always nice to change things around, don’t you agree?
But thankfully, this came out good for a weeknight “what the heck is for dinner” meal! I usually use my own chili seasoning but I had also got a big bottle of pre-made chili seasoning from Costco. I figured this might be handy for husband if I was too busy with baby but apparently I need it too! So granted this isn’t as seasoned as I like it, it was still good. I don’t have a ton of pictures because all I did was throw everything into the Instant Pot and then went to play with the baby as it cooked.
Preparation Time – 10 Minutes
Cook Time – 1 Hour
Serves – 8
Frozen Chicken Breasts – 1 lb
Chickpeas – 1 Cup, rinsed and drained
Chicken Broth – 2 Cups
Salt – 1/2 Tablespoon or to taste
Chili seasoning – 4 Tablespoons
Chilli Flakes – 1/4 Tablespoon
Onions – 2 medium, chopped
Garlic – 4 cloves, minced
Green Pepper – 1 large, chopped
Tomato Paste – 1/4 cup
Diced tomatoes – 1 can, 796 Ml
Place the frozen chicken breasts, chili seasoning, salt, chickpeas, chicken broth, onions and green pepper. Lastly, pour the diced tomatoes and tomato sauce on top. Do NOT mix. Leave these on top, if you mix in the tomatoes you will get a burn warning and the Instant Pot will shut down. Set to pressure cook for 40 Minutes and once done let it naturally release for about 20 minutes. Release the steam and take the lid off and remove the chicken breasts and chop them. Place the chopped chicken back into pot, check for salt and mix well. The chicken and chickpea chili is ready to be served hot.
I will be honest I prefer beef in my chili because of the heartier taste. However, this is a close second. So if you need to make a quick weeknight meal without much hassle, this is good to have in your recipe collection. You can also make this with thawed chopped chicken and canned chickpeas/kidney beans/black beans/ corn, just reduce the cooking time to 12 minutes and do a natural release unless in a rush, wait 5 minutes and then do a gradual release.
Top this chicken and chickpea chili with some grated cheese, avocado or sour cream. If you have leftovers use as a sauce over some pasta and top with shredded cheddar cheese, delicious!!
Place the frozen chicken breasts, chili seasoning, salt, chickpeas, chicken broth, onions and green pepper in the inner pot.
Lastly, pour the diced tomatoes and tomato sauce on top. Do NOT mix. Leave these on top, if you mix in the tomatoes you will get a burn warning and the Instant Pot will shut down.
Set to pressure cook for 40 Minutes and once done, let it naturally release for about 20 minutes.
Release the steam and take the lid off and remove the chicken breasts and chop them. Place the chicken back into the chili and check for salt.
Alternatively, you can use thawed and chopped chicken breasts. If you prefer to use canned chickpeas, reduce the cooking time to 12 minutes and release pressure after 5 minutes of natural pressure release.
These are things you may need to make this Chili:
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