With just 2 easy steps, this Instant Pot chicken chili recipe is easy and delicious. Yes, you can actually have it both ways!
(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
- 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!
- 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
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 set for as long as you can, but at least 10 minutes.
And this is the AMAZING Result…
Expert Tips
- 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.
- 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:
★ 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
- 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
- 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.
- 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
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
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.