Instant Pot Chicken Chili: A Quick and Flavorful Recipe

Warm, hearty, and packed with bold flavors, this Instant Pot Chicken Chili is perfect for busy weeknights or a cozy weekend meal. Made with simple pantry staples and tender shredded chicken, this chili comes together in no time, thanks to the magic of the Instant Pot. Whether you’re a chili connoisseur or looking for a quick crowd-pleaser, this recipe will hit the spot.

What Is Instant Pot Chicken Chili?

Instant Pot Chicken Chili is a flavorful dish featuring tender chicken, beans, tomatoes, corn, and aromatic spices. It’s a one-pot meal that’s both hearty and versatile, making it a perfect choice for chilly evenings, meal prepping, or gatherings. The Instant Pot takes care of the cooking, delivering rich, slow-cooked flavors in a fraction of the time.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes with minimal prep.
• Healthy and Nutritious: Packed with protein, fiber, and veggies.
• Customizable: Easily adjust the spice level or swap ingredients to suit your taste.
• Great for Meal Prep: Tastes even better the next day and freezes well.

Ingredients

• 1 lb chicken breasts (boneless, skinless)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup chicken broth
• 1 packet (1 oz) chili seasoning mix
• 1 tsp cumin (optional, for extra flavor)
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

1. Dice the onion and mince the garlic. Drain and rinse the black beans and kidney beans.

Cooking in the Instant Pot

1. Layer the Ingredients: Place the chicken breasts in the Instant Pot. Add the diced onion, garlic, tomatoes (with juice), black beans, kidney beans, corn, and chicken broth.
2. Season: Sprinkle the chili seasoning mix and cumin (if using) over the top. Add a pinch of salt and pepper.
3. Cook: Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 15 minutes.

Shredding and Finishing

1. Release Pressure: Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
2. Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return them to the pot. Stir to combine all ingredients.

Serving Suggestions

• Toppings: Add shredded cheese, sour cream, chopped cilantro, diced avocado, or a squeeze of lime.
• Sides: Serve with warm cornbread, tortilla chips, or a side salad.
• Pairings: Complement with a refreshing iced tea or a glass of light beer.

Storing and Freezing

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through.

Freezing Instructions

• Allow the chili to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Recipe Variations

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
• Vegetarian Option: Skip the chicken and add extra beans or tofu.
• Low-Carb Version: Replace the beans with diced zucchini or bell peppers.
• Creamy Twist: Stir in ½ cup of cream cheese or Greek yogurt at the end.

FAQs

Can I use frozen chicken breasts?
Yes! Adjust the cooking time to 20 minutes for frozen chicken.

What beans can I substitute?
You can use pinto beans or chickpeas if you don’t have black or kidney beans.

Can I make this chili on the stovetop?
Absolutely. Sauté the onions and garlic first, then add the ingredients and simmer for 25-30 minutes.

This Instant Pot Chicken Chili is a must-try recipe that delivers big on flavor and convenience. Perfect for feeding a crowd or meal prepping for the week, it’s sure to become a family favorite. Try it today and share your experience—your taste buds will thank you!

Print