Dump-and-Go Instant Pot Chicken Chili

A close-up of a bowl of chili with shredded chicken, kidney beans, and black beans in a rich tomato sauce. A spoon is visible in the blurred background.

Dump-and-Go Instant Pot Chicken Chili

A fast, pantry-friendly chicken chili made with chicken breasts, beans, tomato sauce, broth, and simple spices. No browning. No sautéing. No extra pot. Naturally gluten-free and freezer-friendly.

Course Soup

Cuisine American

Prep Time 10

Cook Time 10

Resting: (10 min NPR + 10 min rest) 20

Total Time 45

Servings

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

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 into bowls and top with sour cream, shredded cheese, avocado, cilantro, or a squeeze of lime. Serve with cornbread or tortilla chips.

Video

Notes

Quick swaps:

Chicken thighs: Use 3 lbs boneless, skinless thighs in place of breasts. Same time, same method.
Ground chicken: Use 2 lbs ground chicken. Brown first on sauté, then cook at high pressure for 7 minutes instead of 10.
Green chile version: Stir a 4 oz can of diced green chiles in with the tomato sauce. No other changes.
Frozen chicken: Same cook time. The pot takes a few extra minutes to come to pressure.

To thicken: Mash a cup of the beans against the side of the pot before serving, or simmer uncovered on sauté for a few minutes.

Gluten-free note: Naturally GF as written. Confirm your chicken broth and tomato sauce labels since a few brands add gluten-containing ingredients.

Storage: Fridge up to 4 days. Freezer up to 3 months. Cool fully before freezing. Thaw overnight in the fridge before reheating.

Works in any electric pressure cooker.

Nutrition