Instant Pot Chili Chicken With Grilled Peaches Recipe
The Finished Product
Summer in New York is a time when I don't want to stand over a hot stove and don't want to turn my oven on. It's also a time when there is a lot of fresh fruit options. I've recently discovered how much I enjoy the combination of spicy and sweet tastes in my meals.
Like most of my inspiration, this meal came from what I had on hand, paired with my energy level for the day. I didn't have the energy to stand for too long and also forgot to defrost some chicken thighs that I had originally planned on grilling. Instant Pot to the rescue! I love the fact that I can cook frozen chicken in the Instant Pot in less time than it would have taken to grill it. I personally prefer chicken thighs, as they don't taste as dry to me as chicken breasts do (even when cooked perfectly). Don't get me wrong, I still eat chicken breast, but will try to sneak some dark meat into a dinner every single chance I get.
A New Favorite
This meal is a new favorite in my house, due to the ease of making this, and the amazing flavors of the chicken. I chose to pair it with steamed broccoli seasoned with minced garlic, lemon juice, and salt, and some leftover golden beets we had in the fridge. I'm not sure if you've ever had golden beets, but they're amazing! I dislike regular beets, but these have a completely different taste, nice texture, and an absolutely beautiful color.
- 8 chicken thighs, frozen, bone-in, skinless
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, ground
- 2 cups chicken broth
- 4 peaches
- 2 teaspoons oil of choice, peanut, olive, coconut, etc.
- Place the frozen chicken thighs in the Instant Pot. Cover them with the chicken broth, and add the chili powder, salt, and pepper. Stir it to mix, and lock the lid on. Turn the Instant Pot on to pressure cook for 15 minutes. It will take a little time to come to pressure, so don't worry if it doesn't start to count down right away.
- While the chicken is cooking, wash and cut your peaches in half. Slice them from top to bottom and twist to separate the halves. Try to remove the pit, but if you can't, it won't affect the cooking.
- Brush the peach halves with oil of choice and place them on the grill on medium heat for about 5 minutes with the lid open. I placed the peaches cut side down to get those nice grill marks on them, and I left the skin on.
- Once the Instant Pot is done, natural release until the float valve is down. Mine took forever, so I left it natural release for about 15 minutes then quick released the rest.
- GRILL INSTRUCTIONS: If you don't have an Instant Pot, you can just season the chicken with the chili powder, salt, and pepper, and place it on your grill on medium heat. Cook for about 50 minutes, turning every 10 minutes. If you choose this method, you don't need the chicken broth, but you will have to defrost the chicken.
Fresh Sliced Peaches
Slicing the Peaches
Originally, my plan was to slice the peaches and remove the pit before grilling them. However, given my lack of coordination and the soft flesh of the peaches, I gave up quickly and just tossed these babies on the grill with the pit still in. They came out great anyway, and once they were finished grilling, it was easier to get the pit out. If you're handier than me, feel free to remove the pit. I brushed mine with peanut oil before grilling them, but you can also use coconut oil, olive oil, or any other kind of oil that you prefer.
What Do You Think?
21 Day Fix Container Counts
One chicken thigh with a peach counts as:
- 1 red container
- 1 purple container
- 1 teaspoon
Don't forget to count any sides you make it with. This is a good choice for a yellow-free dinner.
Personal Preference and Modifications
As with all of my recipes, it's very simple to make modifications and adjust the taste to better suit your palate. I went a bit easy on the chili powder, as spicy food doesn't always love me as much as I love it. If you are sensitive to spicy, stick with the amount listed in the recipe—I promise, it's not spicy at all, just gives a nice flavor to the chicken. If you love spicy and can't get enough, feel free to add more!
I used peanut oil for the peaches, since I don't love the combination of olive oil and sweet things. However, peanut oil isn't for everyone either. Take creative license and use any kind of oil you'd like—coconut oil, olive oil, vegetable oil, other kinds I can't think of at the moment ... you get the picture.
My Instant Pot
What's an Instant Pot?
If you haven't heard of an Instant Pot, don't feel bad. I didn't know about it until about six months ago. I kept seeing posts on social media about this, and figured I'd look into it. It's a multi-purpose pressure cooker, that also allows me to steam and saute. You can make soup, stew, chicken, beef, turkey, yogurt, rice, and veggies in it. And the best part (in my opinion) is that you don't have to defrost meat before putting it in! This beautiful chicken that I made tonight only took 15 minutes to cook once the pot came to pressure, even though it was fully frozen when I put it in. So it's super easy to use, although I do still get weirded out about turning the pressure release valve. It shoots steam into the air, which I wasn't expecting the first time, and I think it may have scarred me for life. I still use a wooden spoon to release the pressure valve. But it works. The Instant Pot I use (shown above) was one of the best purchases I've made.
I've also included recipe instructions for those using a grill, in case you don't have an Instant Pot—just be aware that you'll have to defrost your chicken first.
© 2018 Leah