Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
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This recipe first appeared Tornadough Alli where I am a contributor.
The instant pot is my FAVORITE way to make weeknight meals. With just a little prep (mostly involving opening some cans), you can have dinner on the table in about 30 minutes.
With 15 minutes of cooking time (not including time to come to pressure) this is a great recipe for a last-minute dinner!
One of my faves is my Instant Pot Mac & Cheese, be sure to check that one out too!
If you like this recipe, you’ll also enjoy this vegetarian chili as well as this Crockpot Chili Recipe, or this Crockpot Chicken Stew.
Frequently Asked Questions
Can you make instant pot chili ahead?
Yes! You can actually make the full recipe and then store in the refrigerator for a few days before eating.
Can you freeze chili?
Yes! 2 ways:
1) freeze once cooked, OR
2) assemble the ingredients and store in a gallon-sized zipper bag, and freeze. Thaw, and cook as directed.
Why you’ll love this recipe
- Pressure cooking cuts down on cooking times significantly.
- It uses commonly found ingredients and minimal effort.
- You can double the recipe and have leftovers.
- You can switch it up to accommodate what you have on hand.
- Everyone loves it!
Kylee’s Notes & FAQs
You can use frozen chicken breasts. Skip the browning step, and increase the cooking time to 20 minutes.
Once cooking is complete, remove the chicken and test it for doneness. It is safe when it registers 165 degrees F using a thermometer. Shred the chicken and add it back into the pot.
How to switch it up
You can skip the browning step of the chicken breasts. I think it adds a better flavor to the finished dish, but it is not 100% necessary.
Mix up the types of beans used. I use a premixed blend of kidney beans, black beans, and pinto beans. If you can’t find the 3 bean blend, use any 2 cans of: kidney beans, black beans, pinto beans, cannellini beans or garbanzo beans.
Add some bell peppers – I like using a mix of colors, but red and green are my favorites for this chili.
Want to dial up the heat? Add some crushed chili flakes, some chili powder or some cayenne pepper with the taco seasoning and garlic.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken – diced chicken breasts or chicken thighs.
- Taco Seasoning – grab it from the store, or make your own taco seasoning (link below)
- Corn – canned or frozen – it makes no difference.
- Beans – I use a 3-bean blend, but 2 cans of any kind of bean you have will work
- Tomatoes – fire-roasted tomatoes are great in this, but regular is fine too.
- Green Chilies – add more or less, depending on your preference.
- Onion – dice it up finely!
- Garlic
- Cilantro
- Toppings
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Switch your pot on and select the saute setting, add the cooking oil and allow to heat. Add the chicken.
- Cook the chicken until it loses the pink look, but is not cooked all the way through.
- Sprinkle the taco seasoning over the chicken.
- Add the remaining ingredients (beans, tomatoes, chilis, onion, garlic) and mix until combined. Close the lid and seal. Choose the manual setting and cook for 15 minutes.
- When cooking is complete, allow the pot to do a Natural Pressure Release for 10 minutes, then do a Quick Release. The cooked chicken will be very soft. Use a couple of forks and shred, or just gently crush against the side of the pot. Test for seasoning, add a little salt and pepper if needed!
- Add in the fresh cilantro.
- Stir until well combined.
- To serve, add a little fresh cilantro, sour cream, and some cheese if desired. Crushed tortilla chips are also good!
Instant Pot Cooking Terms Explained
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
More Instant Pot Recipes?
- Instant Pot Pulled Pork – Sweet, spicy, juicy – this recipe uses an instant pot for maximum speed but tender, mouthwatering results.
- Instant Pot Ribs – sweet, spicy and fall apart tender – in a fraction of the usual time!
- Instant Pot Beef Stew – Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day.
- Thai Butternut Squash Soup – A velvety smooth and dreamy soup with a kick of Thai heat, balanced by creamy coconut cream.
- Instant Pot Mac & Cheese (with bacon). Cooked in one pot and ready in about 30 minutes, this is the perfect meal any night of the week!
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Instant Pot Chicken Chili
Recommended Equipment
Ingredients
- 1 tablespoon cooking oil
- 2 pound boneless skinless chicken breasts
- 3 tablespoons taco seasoning
- 15.25 ounces sweet corn (canned)
- 2 15 ounces cans tri bean blend (canned see notes)
- 2 14.5 ounces cans diced tomatoes (canned)
- 8 ounces green chilies (diced, canned)
- 1 medium onion (diced)
- 1 tablespoon garlic (minced)
- ½ cup cilantro (chopped finely)
OPTIONAL
- sour cream (cheese, cilantro)
Directions
- Switch your pot on the sauté setting, add 1 tablespoon cooking oil and allow to heat.
- Chop 2 pound boneless skinless chicken breasts into large chunk, then add to the pot and cook until it loses the pink look, but is not fully cooked.
- Sprinkle 3 tablespoons taco seasoning over the chicken, then add 15.25 ounces sweet corn, 2 15 ounces cans tri bean blend, 2 14.5 ounces cans diced tomatoes, 8 ounces green chilies, 1 medium onion (diced), and 1 tablespoon garlic (minced) to the instant pot and mix well.
- Put the lid on the instant pot and seal. Choose the manual setting and cook at high pressure for 15 minutes.
- Once done, allow a natural release for 10 minutes, then do a quick release.
- Open the lid and stir. Use 2 forks to shred the chicken, or simply break up the chicken chunks on the side of the pot with a wooden spoon.
- Add ½ cup cilantro and stir until combined.
- Test for seasoning, and serve with sour cream, cheddar cheese and extra cilantro.
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Notes
You can skip the browning step of the chicken breasts but I think it adds a better flavor to the finished dish.
Mix up the types of beans used. I use a 3 bean blend of kidney beans, black beans, and pinto beans – but if you don’t have those – just grab 2 cans of any of these varieties: kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
Add some bell peppers – I like using a mix of colors, but red and green are my favorites for this chili.
Want to dial up the heat? Add some crushed chili flakes, some chili powder or some cayenne pepper with the taco seasoning and garlic.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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