Instant Pot Mango Chicken Chili
Here’s a healthy chili recipe that will warm you to your core: Instant Pot Mango Chicken Chili, made with chicken, beans, and mango salsa.
Because we are getting cozy today, I’m going to show you how to make a big steaming pot of Instant Pot Mango Chicken Chili Recipe! Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Instant Pot Mango Chicken Chili
You can also try my Easy Homemade Chili Recipe (not made in an Instant Pot). Or, if you’re craving beef, try this 4-ingredient Instant Pot Chuck Roast!
Friends, are you staying warm? Our fall so far this year is very chilly. So it’s time to pull out your favorite fuzzy slippers, fleece pajamas, and sit by the fire in the morning with my favorite espresso. I’m also sharing a few thoughts on “keeping our joy” this holiday season!
The thing I love about the 6-quart Instant Pot (a glorified pressure cooker) most is you can sear meats, and vegetables in it before using the slow cooker or pressure cooker function. My husband has actually used this small kitchen appliance more than I have, and he says the good flavors stay right in the pan. Everything cooks in one pot, and it’s super quick and easy!
Chicken Chili ingredients:
- Oil + large sweet onion
- Rotisserie chicken
- Diced tomatoes
- Black beans + kidney beans + cannellini beans
- Peach mango salsa (I buy organic at Costco)
- Smoked ground cumin – so good!
- Chili powder + salt and pepper
- Orange zest
Buy an Instant Pot
Today I’m giving several options to buy an instant pot.
Here’s an Instant Pot Duo 7-in-1 Electric Pressure Cooker (that includes a slow Cooker, rice Cooker, steamer, sauté, yogurt maker setting).
Here’s a holiday gift limited deal
This includes an “air fry” setting
Everyone I know loves their Instant Pot!
The Instant Pot also cuts cooking times in half, so you can only imagine how quick weekly meal planning is now.
More Instant Pot recipes
More Instant Pot recipes: Butternut Squash Beef Stew [Foodie Crush], Pressure Cooker Mexican Pulled Pork [Simply Recipes].
You’ve also got to try my Perfect Instant Pot Brown Rice and How to Make Instant Pot Chicken Stock recipe!
Secret ingredient to the best chili?
Orange zest! Try it – you’ll like it. We really love a citrus-y chili, so this really adds to the flavor. Oh, and smoked ground cumin if you can find it.
How to make Instant Pot Chili
- Select “Sauté” and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select “Bean/Chili,” and cook.
- When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Where’s your joy through the holidays?
Today, let’s talk about joy. Do you find some days you are more joyful than others? We often lose our sense of joy when dealing with all the extra expectations of the holidays.
If you think you’re the only one who gets overwhelmed, frustrated, and feeling that you aren’t doing things perfectly, especially when something last minute pops up–then you’re not alone.
I really believe that unmet expecations can dampen our joy, and then we have to search for it. I’ve been there, many times.
When my joy is gone, I know what to do, and it takes work to get it back. It means that I need to do soul work. Have my expectations gotten the best of me? I need to start over, fresh, reading truth and practicing it.
That’s when joy settles deep.
If we make the the decision to ‘live in the moment’ and to enjoy what is at hand–embrace it, decide to enjoy it, laying down all perfectionism–then peace returns!
Joy also comes from being grateful, feeling filled with connection (which is why we show hospitality a lot over the holidays), truthfulness, radiating love, and that twinkle of inspiration from remembering the reason for the season.
For me, this season, I’ve tried something new. Every day I’ve composed a handwritten letter, or sent an email, or have made a phone call to someone I want to connect with, someone on my heart.
I’ve also experienced joy by cooking for others, or hosting guests.
Instant Pot Mango Chicken Chili Recipe
Since this is our first adventure in sharing an Instant Pot recipe with my readers, I wanted this recipe to be as classic as possible, with a few healthy twists, of course!
Rotisserie chicken and mango salsa with your favorite spices — it can’t get any more flavorful.
A quick and easy ready-for-company recipe!
Serve with a side salad and hot crunchy bread!
Dinner on the table – quick!
ENJOY!
PS–What does “enjoy” mean? Appreciate, relish, adore … savor!
Get the Recipe:
Instant Pot Mango Chicken Chili Recipe
Ingredients
- 2 Tbsp. oil
- 1 large sweet onion, chopped
- 1 rotisserie chicken, chopped
- 1 15 oz diced tomatoes, undrained
- 2 15 oz black beans, drained
- 2 15 oz kidney beans, drained
- 1 15 oz cannellini beans, drained
- 1 48 oz. peach mango salsa, I buy organic at Costco
- 2 tsp. smoked ground cumin
- 2 tsp. chili powder
- Salt and pepper
- Zest of 1 orange
Instructions
- Select "Sauté" and add the oil to the pressure cooker pot to heat up. When oil is hot, add the chopped onion and cook, stirring occasionally, for 4 minutes, until the onion is tender.
- Add chopped chicken, tomatoes, beans, salsa, and spices to the pot. Lock the lid in place, select "Bean/Chili," and cook 10 minutes.
- When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to relieve any remaining pressure.
- Salt and pepper to taste; add the orange zest.
- Simmer for 5 minutes; serve!
- Top with sour cream, your favorite cheese, green onions, and tortilla chips!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
That’s a lot of beans and salsa for 8 servings. We used 2 cans of beans and only 1 16oz jar of mango salsa without changing much else in the recipe. Although we did add 1 cup of chicken broth since we used only 1/3 of the salsa.
As well, my son likes mangoes, so he wanted to chop up some and add it to the chili.
It’s got a very good sweet chili flavor. We didn’t use the instant pot as we wanted to let the chili really simmer.
All in all it is a good ingredient list, but too much of a good thing can be overwhelming. We still managed to have 8 or more 1 cup servings.
YUM!!! I just got one last Saturday for my bday. I made zuppa toscana soup on Monday. So good. I think total it took 49 minutes…lol, I set my timer because I was curious…that was start to finish, including prepping and heat up time. I think it probably shaved 10 minutes off but I’m excited to try something like chicken or another meat dish that typically takes longer. Either way I think I’m going to love it.
Loved your thoughts on joy.