Instant Pot Healthy Chicken and 13 Bean Chili

The Cooking Doc®
Print Recipe
Servings 8
Calories 195 kcal


  • 1 teaspoon olive oil
  • 2 small green peppers chopped
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • ¼ teaspoon kosher salt
  • 1 ½ tablespoons chile powder
  • 1 tablespoon cumin
  • ½ teaspoon paprika
  • 3 tablespoons jarred jalapeno slices with marinade
  • 1 15 ounce can low-sodium diced tomatoes
  • 1 cup low-sodium chicken stock
  • 3 cups water
  • 1 cup Bob’s Red Mill 13 bean dried soup mix or 1 cup of other dried beans
  • 1 pound boneless, skinless chicken breast
  • Fresh cilantro leaves
  • Fresh jalapeno sliced


  • Turn Instant Pot on to sauté, medium heat. Add green peppers and onions and cook 5-7 minutes until softened but not browned.
  • Add garlic and cook for 30 seconds.
  • Add salt, chile powder, cumin and paprika. Cook 1-2 minutes until the spices become fragrant.
  • Add tomatoes, chicken stock, water, jalapeno slices with juice, dried beans, and chicken breast. Stir well.
  • Close and seal Instant Pot and set to pressure cook for 60 minutes. Once finished, allow to naturally release for 10 minutes and then manually release the pressure.
  • Remove chicken breasts and shred with a fork. Return meat to pot.
  • Serve in individual bowls and top with jalapeno and cilantro if desired.


Serving: 1cupCalories: 195kcalCarbohydrates: 18gProtein: 24gFat: 3gSaturated Fat: 1gCholesterol: 48mgSodium: 215mgPotassium: 553mgSugar: 3gCalcium: 59mgMagnesium: 47mgPhosphorus: 232mg
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