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+ servings
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!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 249kcal
Author Gary White


  • 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


  • 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!



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. 


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.


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