We got a ton of cozy rain last Friday, and while it is officially spring, April weather is always iffy here in suburban Philadelphia. I am still sporting my blanket scarf 24/7, and have a hard time getting the chill out of my bones (unless I am in the yoga studio).
All I wanted this weekend was a big bowl of chili.
Mike had a nasty head cold so we opted to stay in all weekend, luckily I’m all stocked up on vino, and had most of the ingredients needed for this recipe I wanted to whip up!
I’ve been talking everyone I know into getting an instant pot. It is seriously the best, and every single one of my friends that has gotten one have not been disappointed.
My friend that does our 10-Day Flowtox (the one that has the bone broth obsession I talked about) inspired today’s recipe. He took this sweet potato chili recipe, added some bacon and chicken instead of beef and said it was amazing. I decided to revamp my old recipe in line with his thinking, and yeah, totally amazing!
I am obsessed with Japanese sweet potatoes. They are purple on the outside and white on the inside and have the perfect sweetness to them.
This purple tuber, known as satsuma imo, is similar to a regular sweet potato, and they’re higher in antioxidants and nutrients than a white potato. Japanese sweet potatoes trumps the Idaho white with fewer carbs (24 grams vs. 37 grams). Additionally, Japanese potatoes that are high in Hyaluronic Acid and may help keep wrinkles away!
I love this bacon. There is no added sugar and it is “uncured” (well, all bacon has to be cured to make it bacon, but this is cured naturally without artificial nitrates, usually using celery juice or celery seed, which is naturally rich in nitrates. Artificial nitrates such as “sodium nitrate” have been linked to cancer and are harmful to your health).
I’ve been using this tomato paste for over 10 years. Always choose tomato products in a glass jar, when you buy tomatoes, tomato paste, or anything acidic in a can, chemicals in the lining (such as BPA) will leach into your food. Not only is bionaturae organic, they use glass jars so you don’t have to worry about any of that!
This chili is bean-free, gluten-free, grain-free, and full of flavor!
I start out on the sauté setting in the instant pot, I add two slices of bacon (I cut the slices in half so there’s four pieces), once the bacon grease starts to release I add some onion for 3 minutes before adding the rest of the ingredients.
A combo of chicken breasts and chicken thighs is perfect, but you can definitely use either/or in this recipe!
Homemade broth is preferable. There’s a traditional stove or crock pot bone broth recipe on my blog, as well as an instant pot recipe! Both are super was to make, and cheaper than boxed, I promise 🙂
If you are in a pinch and don’t have any made, you can totally use this brand:
Many boxed broths have added junk like “natural flavors” or sugar or other preservatives, so read the label carefully. Don’t be tricked by “natural chicken flavor” — that can essentially mean hidden MSG.
I took the (above) photos the second day (it was dark and grey and night when I cooked the chili). Right after I made this the potatoes were still big and chunky, and next day they softened more into the stew, but tasted even better!
I can’t wait for you guys to try this!
Instant Pot Paleo Chicken Chili Recipe
- 1 pound chicken breast
- 1 pound chicken thighs (you can do 2 pounds of either/or if you like!)
- 2 Japanese sweet potatoes, peeled and diced
- 2 yellow peppers, chopped
- 1 Jalapeño pepper, diced with seeds and ribs taken out
- 1 can tomato paste (about 7 ounces)
- 1 large Spanish onion, chopped
- 2 teaspoons paprika
- 1-2 teaspoons chili powder
- 1 teaspoon ground cumin
- sprinkle of red pepper flakes
- 2 cloves garlic, minced
- 1/2 teaspoon Himalayan sea salt (more to taste after cooked. if needed)
- dash of black pepper
- 1 Quart homemade bone broth or boxed
Place instant pot on sauté setting. Take two slices of bacon and cut them in half. Add the four pieces to the pot and stir until it starts to release the fat. Add onion and garlic and cook for about 2 minutes, stirring. Stir in the Jalapeño pepper and yellow peppers and cook another minute. Then add the remaining ingredients and turn off the instant pot. Place the lid on the top, make sure the steam valve is set to “seal” and hit the “stew” setting and push the plus sign until it gets set to 30-35 minutes. Allow the pressure to release naturally (NPR) when the 30-35 minutes are up. This takes about 20-25 minutes. Once it is done shred the chicken and add additional seasoning, if needed! Serve! I stored mine in mason jars and froze a jar for later (leave space at the top for expansion if using a glass mason jar, or else it will shatter).
Please let me know if you try this! Have a great day!