Instant Pot Chicken Chili

With just 2 easy steps, this Instant Pot chicken chili recipe is easy and delicious!

Course Soup

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

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 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