instant pot chicken chili recipe
The Best instant pot chicken chili recipe
Oh, this Instant Pot Chicken Chili is one of those recipes that just feels like home—simple enough to make when life gets busy, but packed with flavor that makes it feel special every time. I’ve been making it for years, and it’s always a hit, whether I’m feeding my kids after a long day of school or cooking for a game day crowd. The thing about this recipe is it’s so versatile. You can make it a cozy weeknight dinner or throw it together for a potluck because it’s hearty enough to feed a crowd without being too heavy. My kids actually beg for it—no, really, they’ll eat it straight from the pot if I let them. It’s got all the classic chili goodness—tender chicken, rich beans, and a kick of spices—but with a smoky depth that makes it feel like a real comfort food. Plus, it’s got all the nutrients you need: lean protein from the chicken, fiber from the beans, and vitamins from the veggies. It’s not just filling; it’s good for you too, which is a win in my book.
I love how easy it is to customize. Swap in whatever veggies you have on hand—bell peppers, onions, zucchini, or even spinach if you’re feeling extra. Add a little extra cheese if you want, or skip it if you’re watching your sodium. It’s the kind of meal that doesn’t require fancy techniques, just good ingredients and a little patience. The Instant Pot makes it even easier—just dump everything in, set the timer, and walk away while it cooks itself. My kids think it’s magic, and honestly, I don’t blame them. It’s a no-fuss way to make a meal that feels like a celebration, whether it’s a simple weeknight or a weekend gathering. Plus, leftovers keep well, so you can prep it ahead and have a ready meal for days. It’s the kind of recipe that makes me feel like I’m doing something good for my family without making it feel like a chore.
Instant Pot Chicken Chili
A hearty and flavorful chili made quickly in an Instant Pot, featuring tender chicken, rich beans, and a savory tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes with green chiles
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 jalapeño, seeded and minced (optional)
👨🍳Directions
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1 In a large pot or skillet, heat olive oil over medium heat. Add chicken thighs and cook until browned on all sides (about 5-7 minutes). Remove chicken and set aside.
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2 In the same pot, sauté onion and garlic until soft (3-4 minutes). Add bell pepper and cook for another 3-4 minutes.
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3 Return chicken to the pot, add diced tomatoes, corn, beans, tomato paste, chili powder, cumin, smoked paprika, oregano, bay leaf, jalapeño (if using), chicken broth, salt, and black pepper. Stir well.
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4 Transfer the mixture to the Instant Pot, ensuring all ingredients are combined. Secure the lid and set the valve to sealing.
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5 Cook on High Pressure for 15 minutes. Allow for a natural release (20 minutes) before checking. If needed, quick-release the pressure.
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6 Once pressure is released, remove the bay leaf. Adjust seasoning if necessary. Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado.
🔧Equipment
- Instant Pot
- Large pot or skillet
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Chili Works
This Instant Pot chicken chili is always a lifesaver for busy weeknights or family gatherings—it cooks fast, tastes hearty, and lets everyone customize their bowls with beans, cheese, or sour cream. It’s perfect for when you need a meal that feels special but doesn’t require hours of prep, and it keeps well for leftovers, so you can serve it again without extra effort. Plus, it’s simple enough for kids to help with, making it a great way to get the whole family involved in cooking.
❓ Frequently Asked Questions About Instant Pot Chicken Chili
What is the best way to prepare the protein for the Instant Pot Chicken Chili?
The best way to prepare the protein is to cook the chicken breasts or thighs first in the Instant Pot. Season them with salt, pepper, and your choice of spices (like smoked paprika, garlic powder, or cumin), then add them to the pot with enough liquid (chicken broth or water) to cover them. Once the pressure is released, you can shred or chop the chicken into bite-sized pieces before adding the remaining ingredients.
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How long should I cook the chicken in the Instant Pot before adding other ingredients?
Cook the chicken for 7 minutes on high pressure after sealing the lid. If using thighs, you can also cook them for 5 minutes and then shred them. After releasing the pressure, let the chicken cool slightly before mixing it into the chili ingredients.
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Can I use ground beef instead of chicken in this recipe?
Yes! If you prefer ground beef, brown it in a separate pan before adding it to the Instant Pot with the other ingredients. Cook it for 5 minutes on high pressure, then drain excess fat if needed. The texture will be slightly different, but it works well in a hearty chili.
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What can I add to make this Instant Pot Chicken Chili extra creamy?
To boost creaminess, stir in ½ cup of sour cream, Greek yogurt, or a splash of heavy cream at the end of cooking. You can also add a dash of cream cheese or blend in ½ cup of canned pumpkin puree for a smoother texture. Avoid adding dairy too early to prevent curdling.
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Is it possible to make this chili with leftovers or pre-cooked chicken?
Absolutely! If you have pre-cooked chicken (shredded or diced), just add it directly to the Instant Pot with the remaining ingredients. Cook on High Pressure for 10 minutes, then let it release naturally. This method works well for quick meals or meal prep.
