Gluten-Free Instant Pot Recipes Soup

Instant Pot Chicken Chili – Easy & Delicious

Instant Pot Chicken Chili | The Foodie Eats
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Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

 

Instant Pot Chicken Chili | The Foodie Eats

 

The Process

Instant Pot Chicken Chili | The Foodie Eats

First add all 3 types of beans to pot.

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

Give a good mix.

 

Instant Pot Chicken Chili | The Foodie Eats

Finally, add chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

Remove chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

…and transfer them to a large mixing bowl.

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

Instant Pot Chicken Chili | The Foodie Eats

Return chicken to pot…

 

Instant Pot Chicken Chili | The Foodie Eats

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

 

And this is the AMAZING Result…

Instant Pot Chicken Chili | The Foodie Eats

 

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Instant Pot Chicken Chili | The Foodie Eats
5 from 3 votes
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Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 249 kcal
Author The Foodie Eats

Ingredients

  • 15 oz. canned red kidney beans drained, rinsed
  • 15 oz. canned pinto beans drained, rinsed
  • 15 oz. canned black beans drained, rinsed
  • 3/4 cup yellow onions diced
  • 3/4 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

  1. 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.

  2. Finally, add chicken breasts, making sure they are submerged in the liquid. 

  3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  4. 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.

  5. Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts
Instant Pot Chicken Chili
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 72mg 24%
Sodium 974mg 41%
Potassium 942mg 27%
Total Carbohydrates 21g 7%
Dietary Fiber 7g 28%
Sugars 3g
Protein 31g 62%
Vitamin A 18.7%
Vitamin C 16.3%
Calcium 7.4%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Chicken Chili | The Foodie Eats

 

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5 Comments

  • Reply
    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
    Wedy
    September 23, 2018 at 3:41 pm

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

  • Reply
    Dianne
    September 26, 2018 at 9:56 pm

    Delicious!

  • Reply
    Nikki P
    October 8, 2018 at 8:52 am

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

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