chicken chili instant pot recipe

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

Instant Pot Chicken Chili

4.6 from 565 votes

This easy chicken chili is made in the Instant Pot for a quick and flavorful meal. It is loaded with tender chicken, beans, and a blend of spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1.5 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion diced
3 cloves garlic minced
1 red bell pepper diced
1 can (14.5 oz) diced tomatoes undrained
1 can (15 oz) kidney beans drained and rinsed
1 can (15 oz) black beans drained and rinsed
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Turn the Instant Pot to saute mode and add olive oil. Once hot add the diced onion and cook for 3 minutes until softened.
2Add the minced garlic and diced bell pepper and cook for 1 more minute.
3Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir and cook for 30 seconds until fragrant.
4Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
5Add the diced tomatoes, kidney beans, black beans, and whole chicken breasts. Do not stir.
6Close the lid and set the valve to sealing. Cook on high pressure for 15 minutes.
7Once the timer goes off, do a quick release of the pressure. Carefully remove the lid.
8Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot and stir well.
9Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or cilantro.

🔧Equipment

Instant Pot or pressure cooker
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a spicier chili add a diced jalapeno with the bell pepper. 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 staple in my kitchen because it is so simple and satisfying. It is perfect for any occasion from a quick weeknight dinner to a big family gathering. I hope you give it a try and see why we love it so much.

❓ Frequently Asked Questions About Instant Pot Chicken Chili

1. Can I use frozen chicken for this recipe?

Yes you can use frozen chicken breasts. Just add 5 extra minutes to the cooking time and make sure the chicken is fully cooked before shredding.

2. How do I thicken the chili?

If you want a thicker chili you can mash some of the beans before adding them to the pot. Or you can stir in a tablespoon of cornstarch mixed with water after cooking and let it simmer on saute mode for a few minutes.

3. Can I make this chili dairy free?

Yes this chili is naturally dairy free. Just skip any dairy toppings like cheese or sour cream and use avocado or dairy free alternatives instead.

4. How should I store leftovers?

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

5. What can I serve with this chili?

This chili is great on its own or served with cornbread, rice, or tortilla chips. Toppings like shredded cheese, sour cream, green onions, and cilantro are also delicious.

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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