instant pot chicken chili recipe

Written BySheba G Updated On
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The Best instant pot chicken chili recipe

I have been making this instant pot chicken chili recipe for years now and it is a staple in our house. My kids ask for it all the time and I love that I can get a hearty, healthy dinner on the table in under an hour. The instant pot does all the work, making the chicken so tender and the flavors meld together perfectly. It is packed with protein and fiber from the beans and chicken, so I feel good about serving it to my family. Whether it is a busy weeknight or a casual get together, this chili always hits the spot. It is also a great way to sneak in some extra vegetables without anyone complaining.

Instant Pot Chicken Chili

4.8 from 1216 votes

A quick and easy chili made with tender chicken, beans, and a blend of spices, all cooked in the Instant Pot for a flavorful meal. This recipe is perfect for busy weeknights and is a crowd pleaser.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts
2 cans (15 oz each) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For Toppings (optional)

Shredded cheddar cheese
Sour cream
Fresh cilantro
Sliced jalapenos

👨‍🍳Directions

1Turn the Instant Pot to the saute setting. Add the olive oil and heat until shimmering. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds more.
2Add the chicken breasts, diced tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3Close the lid and set the valve to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes at high pressure.
4Once the timer goes off, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure. Carefully open the lid.
5Remove the chicken breasts to a cutting board and shred them with two forks. Return the shredded chicken to the pot and stir. Taste and adjust seasoning if needed.
6Ladle the chili into bowls and serve with your favorite toppings.

🔧Equipment

Instant Pot
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 42g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker chili, you can mash some of the beans against the side of the pot before serving. You can also use chicken thighs instead of breasts for a richer flavor.

Watch Video Of How Instant Pot Chicken Chili Works

This instant pot chicken chili is a go to recipe in my kitchen for good reason. It is simple to make, full of flavor, and always satisfies a crowd. I hope you and your family enjoy it as much as we do.

❓ Frequently Asked Questions About Instant Pot Chicken Chili

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. You will need to increase the cook time to about 15 minutes at high pressure. Make sure the chicken is fully cooked before shredding.

2. How can I make this chili spicier?

Add a diced jalapeno with the onions or use a can of diced tomatoes with green chiles. You can also add a pinch of cayenne pepper or red pepper flakes along with the other spices.

3. Can I substitute the beans?

Absolutely. You can use pinto beans, white beans, or even chickpeas. Just make sure to drain and rinse them before adding to the pot.

4. How do I store leftovers?

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave.

5. Can I double this recipe?

Yes, you can double the ingredients. The cook time will remain the same, but make sure not to fill the Instant Pot more than two thirds full.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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