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    Home » Instant Pot

    Instant Pot Chicken Chili

    Published February 28, 2021. Last modified February 28, 2021 By Gary White

    3.8K shares
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    Two pictures of bowls of chicken chili with text that says Instant Pot Chicken Chili the Foodie Eats.
    Two bowls of chicken chili with spoons and tortilla chips above text "Easy Instant Pot Chicken Chili". Beneath text is an overhead picture of a bowl of chicken chili.
    Two bowls of chicken chili shown from overhead with text that says Easy Instant Pot Chicken Chili.

    With just 2 easy steps, this Instant Pot chicken chili recipe is easy and delicious. Yes, you can actually have it both ways!

    Two small bowls of chicken chili with two spoons and tortilla chips.

    (Originally posted September 14, 2018; Updated tips and FAQ’s on February 28, 2021)

    There's nothing like a bowl of hot chili on a cold night, and this recipe is so delicious and easy that we often find ourselves eating it all throughout the year! With just two steps, this recipe couldn't be easier.

    Why This Recipe Works

    1. This recipe is a dump-and-start recipe with just two steps: Throw everything in the Instant Pot, then remove and shred the chicken, mix it back in and you're done!
    2. Cooking in the Instant Pot allows you to set it and forget it. And, the Instant Pot cooks the chili faster than a slow cooker, while still infusing the chicken with flavor.

    How to Make Chicken Chili in the Instant Pot

    Pinto beans, black beans and kidney beans in pot.

    First add all 3 types of beans to pot.

    Beans, diced onion, diced green pepper and minced garlic in pot.

    Then add the other veggies - onions, peppers, and garlic.

    Beans, diced onion and green pepper with spices and bay leaves in pot.

    Next add the spices - chili powder, cumin, oregano, bay leaf, and salt.

    Beans, onions, green pepper and spices mixed with broth and tomato sauce in pot prior to cooking.

    Now, add your liquid components - chicken broth and tomato sauce.

    Instant Pot ChBeans, onions, green pepper and spices mixed with broth and tomato sauce in pot prior to cooking. icken Chili | The Foodie Eats

    Give a good mix.

    Tomato sauce, onion and green pepper mixture in pot with raw chicken breast prior to cooking.

    Finally, add chicken breasts...

    Tomato sauce, onion and green pepper mixture in pot with submerged raw chicken breast prior to cooking.

    ...making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

    Cooked chicken breast submerged in chili tomato sauce liquid in Instant Pot.

    Once cook time is complete, quick-release pressure and remove lid.

    Cooked boneless chicken breast being removed from Instant Pot chili.

    Remove chicken breasts...

    4 cooked chicken breast in a bowl.

    ...and transfer them to a large mixing bowl.

    Chicken breasts shredded with two forks.

    Using 2 forks, shred chicken into bite-size pieces.

    Shredded chicken breast being added to chili.

    Return chicken to pot...

    Chicken chili being stirred.

    ...and let set for as long as you can, but at least 10 minutes.

    And this is the AMAZING Result…

    Two bowls of chicken chili shown from overhead.

    Expert Tips

    1. If you like larger pieces of chicken in your soup, using two forks to shred the chicken works well. However, if you prefer finely shredded chicken, you can use a hand mixer. To do so, place the chicken into a deep mixing bowl. Press the beaters of the hand mixer into the chicken and turn on to low speed. Let the mixers work until the chicken is shredded to your liking. 
    2. Letting the shredded chicken sit in the chili after shredding allows it to absorb the flavor of the chili. I recommend letting it sit for 30 full minutes if you have the time to wait. If not, aim to allow it to sit for at least 10 minutes. 

    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.

    Does chicken chili freeze well? Absolutely! Chili is one of our favorite freezer meals.

    How long does this keep in the fridge? 3 to 4 days.

    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!

    Can I cook this in a Crockpot? Yes! Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Remove and shred the chicken, then return to the pot at 10 to 30 minutes before eating.

    More Chili Recipes:

      • Instant Pot White Chicken Chili in 3 Steps
      • Instant Pot Sweet Potato Chicken Chili
      • Instant Pot Turkey Chili
      • Instant Pot Beef Chili

    ★ Did you make this Instant Pot Chicken Chili? Please give it a star rating below! ★

    Two small bowls of chicken chili with two spoons and tortilla chips.

    Instant Pot Chicken Chili

    With just 2 easy steps, this Instant Pot chicken chili recipe is easy and delicious!
    5 from 14 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 12
    Calories: 249kcal
    Author: Gary White

    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

    • First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.
    • Finally, add chicken breasts, making sure they are submerged in the liquid. 
    • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
    • Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
    • Serve with your favorite toppings, or none at all. And, of course, some cornbread!

    Video

    Notes

    Expert Tips

    1. If you like larger pieces of chicken in your soup, using two forks to shred the chicken works well. However, if you prefer finely shredded chicken, you can use a hand mixer. To do so, place the chicken into a deep mixing bowl. Press the beaters of the hand mixer into the chicken and turn on to low speed. Let the mixers work until the chicken is shredded to your liking. 
    2. Letting the shredded chicken sit in the chili after shredding allows it to absorb the flavor of the chili. I recommend letting it sit for 30 full minutes if you have the time to wait. If not, aim to allow it to sit for at least 10 minutes. 

    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.
    Does chicken chili freeze well? Absolutely! Chili is one of our favorite freezer meals.
    How long does this keep in the fridge? 3 to 4 days.
    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!
    Can I cook this in a Crockpot? Yes! Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Remove and shred the chicken, then return to the pot at 10 to 30 minutes before eating.

    Nutrition

    Calories: 249kcal | Carbohydrates: 21g | Protein: 31g | Fat: 4g | Cholesterol: 72mg | Sodium: 974mg | Potassium: 942mg | Fiber: 7g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 13.4mg | Calcium: 74mg | Iron: 3.3mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Jesse

      March 20, 2017 at 10:07 am

      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?

      Reply
      • Chef Gary

        March 20, 2017 at 11:22 am

        Just use as is. Add it once the rest is done cooking.

        Reply
      • Joel

        June 24, 2019 at 8:13 am

        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

        Reply
        • Gary White

          June 25, 2019 at 6:51 am

          Probably so. If you cooked them with everything else, I'm afraid all the other ingredients would become mush.

          Reply
    2. Wedy

      September 23, 2018 at 3:41 pm

      5 stars
      Thanks for sharing. I made this mean the Chili Chicken, followed directions as they are written! And Wa-La, Good!

      Reply
    3. Dianne

      September 26, 2018 at 9:56 pm

      5 stars
      Delicious!

      Reply
    4. Nikki P

      October 08, 2018 at 8:52 am

      5 stars
      Now my go-to easy and delicious meal! Everyone loves it!

      Reply
    5. Stacey Hunt

      December 26, 2018 at 5:41 pm

      5 stars
      My family loves this Chile. So easy.

      Reply
    6. Ashwini Raghuram

      May 02, 2019 at 5:01 pm

      If I use ground chicken and also canned beans - is the cook time still 15 mins?

      Reply
      • Gary

        May 03, 2019 at 9:43 am

        No, I think that would be too long. I would brown the chicken first, then cook all together for 7 minutes at high pressure.

        Reply
    7. Janelle

      October 28, 2019 at 7:20 pm

      5 stars
      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.

      Reply
    8. June

      October 29, 2019 at 9:03 pm

      5 stars
      Easy, good and filling. Great recipe

      Reply
    9. Michele

      January 07, 2020 at 8:57 am

      5 stars
      Another winner!

      Reply
    10. Tim

      June 11, 2020 at 5:59 am

      5 stars
      This was good and fit my macros for a cut. Definitely a keeper.

      Reply

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