Instant Pot® Ground Chicken Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, diced
2 pounds air-chilled ground chicken breast (such as Smart Chicken(R))
1 large sweet potato, diced
1 (8 ounce) package sliced baby bella mushrooms
3 stalks celery, diced
2 (14.5 ounce) cans no-salt-added diced tomatoes
2 (14.5 ounce) cans no-salt-added tomato sauce
1 (14 ounce) can no-salt-added beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon mustard seeds
garlic powder, or to taste
salt and ground black pepper to taste
4 whole jalapeno peppers

Preparation

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour oil into the pot. Add onion and cook until softened and translucent, about 5 minutes. Add chicken; cook and stir until nearly browned, 3 to 5 minutes.
Stir in sweet potato, mushrooms, and celery, followed by tomatoes, tomato sauce, broth, chili powder, cumin, mustard seeds, garlic powder, salt, and pepper. Add whole jalapeno peppers. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.