There’s nothing like a warm bowl of chicken chili to cozy up with on a cold night. This Instant Pot chicken chili is not only hearty and comforting, but it’s also super easy to make! With just two simple steps, you can have a flavorful chili ready in no time.
(Originally posted September 14, 2018; Updated post on October 22, 2024.)
This recipe was born out of my need to get dinner on the table fast while still making something nutritious and comforting. Over time, I've fine-tuned it to balance convenience with rich, savory flavors that my family can’t resist. We love making a big pot and customizing our bowls with different toppings, from sour cream to shredded cheese. The Instant Pot has become a real game-changer for us—making meals like this not just fast but extra flavorful.
Why This Recipe Works
- Dump-and-go convenience: Just throw everything into the Instant Pot and let it work its magic.
- Fast and flavorful: The Instant Pot cuts down on cooking time while still locking in all those rich, savory flavors.
- Protein-packed: With 3 pounds of chicken and a variety of beans, this chili is hearty and filling.
- Perfect for meal prep: Make a big batch and enjoy leftovers for days. The flavors get even better the next day!
- No browning required: Many chili recipes ask you to brown the meat first. Not this one! Just add everything to the pot.
- Customizable heat: Want more spice? Just add jalapeños or your favorite hot sauce!
- Shredded chicken technique: Use a hand mixer for finely shredded chicken, or use two forks if you prefer chunkier pieces.
Ingredients for Instant Pot Chicken Chili
- Red Kidney Beans, Pinto Beans, Black Beans (15 oz each, drained and rinsed): Adds texture and absorbs the chili flavors.
- Yellow Onion (¾ cup, diced): Brings sweetness and depth to the chili.
- Green Bell Pepper (¾ cup, diced): Adds a bit of crunch and color.
- Garlic (1 Tbsp, minced): Adds a punch of flavor.
- Chili Powder (2 Tbsp): The key spice that gives the chili its bold flavor.
- Ground Cumin (1 tsp): Adds warm, earthy notes.
- Oregano (1 tsp): Brings a hint of herbal flavor.
- Bay Leaf (1 leaf): Adds complexity to the flavor.
- Sea Salt (1 tsp): Enhances the flavors.
- Chicken Broth (2 cups): Creates the base of the chili and keeps it from being too thick.
- Tomato Sauce (12 oz): Adds a rich tomato flavor that balances out the spices.
- Boneless Skinless Chicken Breasts (3 lbs): The star protein absorbs all the flavors as it cooks.
How to Make Instant Pot Chicken Chili
And this is the AMAZING Result
Expert Tips
- Submerge the chicken: Make sure the chicken is fully covered by the liquid so it cooks evenly.
- Shred the chicken to your liking: For chunkier pieces, use two forks. For finer shredding, a hand mixer on low works wonders.
- Let the chicken sit in the chili: After shredding, return the chicken to the pot and let it sit for at least 10 minutes (or up to 30 minutes) to absorb more flavor.
- Adjust the seasoning at the end: Taste your chili before serving and add extra salt, chili powder, or hot sauce if needed.
- Customize your toppings: Sour cream, shredded cheese, avocado, cilantro, or a squeeze of lime juice can take this chili to the next level.
FAQs
Can I use rotisserie chicken? Yes, you can cook the recipe as written, omitting the chicken breasts, and then add rotisserie chicken at the end. However, the chicken won't have as much chili flavor.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work just as well and will make the chili even more tender.
Can I make this recipe on the stovetop?
Yes, but it will take longer. Simmer the chili for about 40-50 minutes on low, until the chicken is fully cooked.
How long will leftovers last?
This chili will keep in the fridge for up to 4 days, or you can freeze it for up to 3 months.
If I don't like kidney beans, can I just double the pinto beans? Yes, you can substitute just about any canned beans for the ones in this recipe!
★ Did you make this Instant Pot Chicken Chili?
Please give it a star rating below! ★
Instant Pot Chicken Chili
Ingredients
- 15 oz. canned red kidney beans drained, rinsed
- 15 oz. canned pinto beans drained, rinsed
- 15 oz. canned black beans drained, rinsed
- ¾ cup yellow onions diced
- ¾ cup green bell peppers diced
- 1 Tbsp. garlic minced
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 bay leaf
- 1 tsp. sea salt
- 2 cups chicken broth
- 12 oz. tomato sauce
- 3 lbs. boneless skinless chicken breasts
Instructions
- Add the drained kidney beans, pinto beans, and black beans to the Instant Pot. Then, add the diced onions, green bell peppers, and minced garlic on top. Sprinkle in the chili powder, cumin, oregano, bay leaf, and sea salt.
- Pour in the chicken broth and tomato sauce, stirring everything to combine.
- Place the chicken breasts on top of the mixture, making sure they are fully submerged in the liquid.
- Lock the lid and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick pressure release by turning the valve to venting. Remove the lid carefully.
- Take out the chicken breasts and shred them using two forks or a hand mixer, depending on your preferred texture.
- Stir the shredded chicken back into the pot and let it sit for at least 10 minutes (or longer if you can) to allow the flavors to meld.
- Ladle the chili into bowls and add your favorite toppings, like cheese, sour cream, or cilantro. Enjoy with cornbread or tortilla chips!
Video
Notes
Expert Tips
- Submerge the chicken: Make sure the chicken is fully covered by the liquid so it cooks evenly.
- Shred the chicken to your liking: For chunkier pieces, use two forks. For finer shredding, a hand mixer on low works wonders.
- Let the chicken sit in the chili: After shredding, return the chicken to the pot and let it sit for at least 10 minutes (or up to 30 minutes) to absorb more flavor.
- Adjust the seasoning at the end: Taste your chili before serving and add extra salt, chili powder, or hot sauce if needed.
- Customize your toppings: Sour cream, shredded cheese, avocado, cilantro, or a squeeze of lime juice can take this chili to the next level.
FAQs
Can I use rotisserie chicken? Yes, you can cook the recipe as written, omitting the chicken breasts, and then add rotisserie chicken at the end. However, the chicken won't have as much chili flavor. Can I use chicken thighs instead of breasts?Yes! Chicken thighs work just as well and will make the chili even more tender. Can I make this recipe on the stovetop?
Yes, but it will take longer. Simmer the chili for about 40-50 minutes on low, until the chicken is fully cooked. How long will leftovers last?
This chili will keep in the fridge for up to 4 days, or you can freeze it for up to 3 months. If I don't like kidney beans, can I just double the pinto beans? Yes, you can substitute just about any canned beans for the ones in this recipe!
Nutrition
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Jesse
Quick question.
If I use a store bought rotisserie chicken, do I need to do any prep to it? Or just pull it off the carcus when it's room temperature and use as is?
Chef Gary
Just use as is. Add it once the rest is done cooking.
Joel
I prefer to use dry beans as I always have them on hand. I imagine I would have to cook them first before adding other ingredients. Fyrgye304
Gary White
Probably so. If you cooked them with everything else, I'm afraid all the other ingredients would become mush.
Wedy
Thanks for sharing. I made this mean the Chili Chicken, followed directions as they are written! And Wa-La, Good!
Dianne
Delicious!
Nikki P
Now my go-to easy and delicious meal! Everyone loves it!
Stacey Hunt
My family loves this Chile. So easy.
Ashwini Raghuram
If I use ground chicken and also canned beans - is the cook time still 15 mins?
Gary
No, I think that would be too long. I would brown the chicken first, then cook all together for 7 minutes at high pressure.
Janelle
My 2 year old took a bit and immediately said "yum!!!" Praise the Lord! Thanks Gary. Super yummy and was easy to put together with stuff I had on hand.
June
Easy, good and filling. Great recipe
Michele
Another winner!
Tim
This was good and fit my macros for a cut. Definitely a keeper.
Geona
I made this last week and it was delicious. Lunch and dinner left overs and it held up.
Angie Knechtel
If the chicken is frozen, does that affect the cook time?
Gary White
No, the cook time will remain the same. It will just take longer for it to come up to pressure.
Adriana Hill
What is tomato sauce? Is it passata or canned tomatoes. Here tomato sauce is ketchup........it can't be ketchup 😂
Gary White
It's the equivalent of passata. Not ketchup! Lol.