Gluten-Free Instant Pot Chicken Chili
Gluten-Free Instant Pot Chicken Chili
Learn everything you need to know to make gluten-free instant pot chicken chili!
Servings: 6 servings
Ingredients
- 2 lbs chicken breast tenderloins
- 1 cup gluten-free chicken broth
- 15 oz kidney beans
- 15 oz black beans
- 15 oz corn kernels
- 15 oz diced tomatoes with green chili peppers
- 15 oz tomato sauce
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp onion powder
- 2 cloves garlic minced
- 1 tsp oregano
- ¼ cup white rice flour
Instructions
- Place steamer rack in the bottom of the instant pot
- Place chicken directly on top of the steamer rack
- Place remaining ingredients, except for the white rice flour, in the instant pot and stir together
- Cook on high pressure for 15 minutes
- After releasing the pressure, remove lid from instant pot
- Turn on the sauté function on the instant pot for 5 minutes
- Add the white rice flour to the pot and continuously stir until thickened, about 5 minutes
- Turn off the instant pot
- Serve chicken chili with a dollop of sour cream, shredded cheese, and gluten-free tortilla chips