Chicken Chili Mac with Chickpeas (1/31/19) *****
2 lb skinless boneless chicken thighs, cut into 1/2” pieces
1 Medium Onion, chopped
1 cup Celery, chopped
2 Tbsp Chili Powder, mild
2 tsp Cumin
1 tsp Oregano, dried
1/4 tsp Chipotle Powder (optional, or cayenne pepper)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper
8 Cloves of Garlic, minced
32 oz Chicken Broth
(1) 4oz Can of Green Chiles (mild, fire roasted are good)
(1) 15.5oz can of chickpeas
16 oz Elbow Pasta (macaroni)
(1) 14.5oz Can of Diced Tomatoes (juice and all)
(1) 15oz Can of Tomato Sauce
Optional - To Make Cheesy Chicken Chili Mac
2 1/2 cups Sharp Cheddar Cheese, shredded
Press the Sauté (Normal) button on the Instant Pot. Add the chicken and cook, stirring occasionally, until almost done.
Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).
Add garlic and the spices. Stir.
Add in the broth, chiles, and chickpeas. Stir to combine. Let the contents come to a simmer.
Add the pasta, stir and submerge it.
Press the Cancel/Keep Warm button to cancel the sauté mode.
Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).
To Pressure Cook
Put the lid on the pot and set the steam release knob to “Sealing” position.
Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.
When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.
When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.
Add cheese, if using, and stir. Let sit a minute until melted.
Season with more salt & pepper to taste, if desired.
Garnish as desired. Serve it right away! Serves 6-8.