Fire up the pressure cooker! This Instant Pot Chicken Chili hits you full on with rich, deep flavors. Succulent shredded chicken, swimming in a hearty broth with beans, chilies, corn and a host of mouthwatering seasonings. Done in 30 mins!
Instant Pot Chicken Chili was made for the pressure cooker. Hearty, quick and delicious, it’s an easy chili recipe that’s super comforting, making dinner time a breeze.
Why you’ll love this Instant Pot Chicken Chili
- Packed with goodness. Chicken, beans, corn and onion come together for a hearty, healthier take on a beef chili.
- An easy chili recipe. This is a breeze to whip up, a whole gosh darn chili in 30 mins from pantry to table!
- A rich chili. The pressure cooker serves up the most flavorful chili! Flavors develop quickly from the broth and the chicken remains super succulent.
What can I eat with my chicken chili?
This chili recipe has a very southwestern feel to it. I always eat tortillas alongside of it that I use to offset some of the spice, and dip into the chili. You can also eat cornbread or warm tortillas alongside it.
Toppings for your chili
Chili LOVES toppings! Here are a few topping ideas:
- Stir in some cream cheese for an extra creamy chili.
- Cubed avocado
- Grated cheddar cheese,
- Fresh cilantro
- Crushed tortilla chips
How do I store Chicken Chili?
You can store your chicken chili in the refrigerator for up to 3 to 5 additional days. You should also be able to freeze your chicken chili for up to three months. Thaw in the refrigerator overnight before enjoying.
Decide your Spice Level
If you have a strong aversion to spice, you may need to omit the chili powder altogether and use plain diced tomatoes instead of Rotel.
More Top Tips
- You can also use chicken thighs for a cheaper and juicier cut of chicken.
- The black beans can be substituted for your favorite type of beans.
- If you decide to use full sodium chicken broth, you may not need to add in any additional salt once your chicken chili has finished cooking. Make sure to taste the chili before adding any additional seasoning.
- On the other hand, if you want to make this recipe even spicier, add in an additional can of green chilies and 1 teaspoon of chili powder instead of ½ teaspoon.
- If you’re looking for a good pressure cooker then I’d recommend this Instant Pot.
Instant Pot Chicken Chili Recipe
Fire up the pressure cooker! This Instant Pot Chicken Chili hits you full on with rich, deep flavors. Succulent shredded chicken, swimming in a hearty broth with beans, chilies, corn and a host of mouthwatering seasonings. Done in 30 mins!
Prep: 10 minutes
Cook: 20 minutes
Total Time
: 30 minutes
Servings: 6 people
Ingredients
- 1 teaspoons cooking оil
- 1 сuр onion сhорреd (~1 small onion)
- 1 роund bоnеlеѕѕ ѕkinlеѕѕ сhiсkеn brеаѕt
- 1 сlоvе gаrliс minсеd
- 10 ounces саn diсеd tоmаtоеѕ & green chilies undrained (I used Rotel)
- 10 оunсеs can mild rеd еnсhilаdа ѕаuсе
- 15 ounces can corn drained and rinsed
- 15 оunсеs can blасk bеаnѕ drained and rinsed
- ½ tеаѕрооn сhili роwdеr
- 1 tеаѕрооn сumin
- 2 сuрѕ lоw sodium сhiсkеn brоth
- Salt & pepper tо tаѕtе
Optional garnishes:
- cilantro sour cream, avocado, and tortilla chips
Instructions
- Add cooking оil to thе Inѕtаnt Pоt аnd turn оn thе “ѕаutе” funсtiоn. Add оniоn аnd сооk until ѕоftеnеd, about 3-5 minutes.
- Turn оff Inѕtаnt Pоt and layer in chicken breast
- Add thе garlic, diced tomatoes and green chilies, enchilada sauce, corn, black beans, chili powder, and cumin.
- Pour in chicken broth. Do not stir.
- Plасе thе lid оn your instant pot. Turn thе steam valve tо thе ѕеаling роѕitiоn.
- Sеt thе Inѕtаnt Pot tо mаnuаl/рrеѕѕurе сооk аnd ѕеt to cook fоr 12 minutеѕ.
- Whеn the сооking timе iѕ соmрlеtе, use the quick release on the steam valve to release pressure and take off lid.
- Rеmоvе thе сhiсkеn аnd ѕhrеd with twо fоrkѕ.
- Rеturn the ѕhrеddеd сhiсkеn tо the роt, and аdd ѕаlt аnd рерреr tо tаѕtе.
- Sеrvе warm with optional garnishes.
Notes
- You can also use chicken thigh for a cheaper and juicier cut of chicken.
- The black beans can be substituted for your favorite type of beans.
- If you decide to use full sodium chicken broth, you may not need to add in any additional salt once your chicken chili has finished cooking. Make sure to taste the chili before adding any additional seasoning.
- If you’re looking for a good pressure cooker then I’d recommend this Instant Pot.
- This recipe has the potential of getting really spicy really fast. Even when I bought the mild version of Rotel and enchilada sauce, with the addition of the chili powder it still had a little bit of spice. If you have a strong aversion to spice, you may need to omit the chili powder altogether and use plain diced tomatoes instead of Rotel.
- On the other hand, if you want to make this recipe even spicier, add in an additional can of green chilies and 1 teaspoon of chili powder instead of ½ teaspoon.
Nutrition Facts
Instant Pot Chicken Chili Recipe
Amount Per Serving
Calories 478
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 648mg28%
Potassium 826mg24%
Carbohydrates 88g29%
Fiber 8g33%
Sugar 63g70%
Protein 24g48%
Vitamin A 363IU7%
Vitamin C 11mg13%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Sarah says
Flavour was ok, but chilli turned out like a soup when I used 2 cups of chicken broth as instructed. If I ever was to make again I would half the chicken broth and add tomato paste. Definitely would not recommend this recipe as a chilli, more like a chilli soup.
Becky Hardin says
I am sorry this didn’t work out for you, Sarah!
Tiffany M says
My family and I loved this. I added cayenne, paprika and chipotle peppers (we like spicy food), used adobo instead of salt and squeezed lemon into our bowls before eating. I have to say this is more like a tortilla soup than a chicken chili, but it was delicious .
Becky Hardin says
Sounds amazing!
Vinona says
Hello, If doubling the recipe, double pressure cooking times??
Becky Hardin says
You don’t double the cooking time!