Instant Pot Sweet Potato Quinoa Chicken Chili
Prepare all of the vegetables, measure out the broth, drain and rinse the beans, rinse the quinoa, and gather all of the ingredients together.
Turn on the Sauté setting. When hot, add the oil, onion, and bay leaf. Cook, stirring occasionally, for a few minutes.
Add the celery and stir. Cook for a couple of minutes.
Add the garlic and stir. Then add the chili powder, cumin, oregano, salt, pepper, smoked paprika, and diced tomatoes. Stir.
Add the chicken broth and the chicken thighs. If they are frozen, place a glass lid on the pot and let the contents heat up before proceeding. If fresh, move to the next step.
Add the quinoa and black beans. Stir.
Add the sweet potatoes on top and gently press them down into the mixture. They don't have to be covered, they will cook down.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 7 minutes (7 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid. Discard the bay leaf.
Remove the chicken thighs to a plate and shred them using two forks. Then add them back to the pot. Gently stir the chili. The sweet potatoes will break down the more you stir the chili, thickening it.
Garnish with your favorite chili toppings, or serve as is.
To make vegetarian, use vegetable broth and omit the chicken thighs.