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Why you’ll love this recipe:
Instant pot chicken chili is one of my go-to recipes for busy weeknights! It’s super quick and easy, with no fuss or thinking required. It’s the exact definition of a dump-and-go meal, except it only takes 30 minutes instead of six! I love my slow cooker, but this time my pressure cooker takes the cake.
- Plenty of shredded white-meat chicken in a hearty broth of beans, chiles, and spices
- A delicious soup for all your favorite toppings! My personal favorite is sour cream and crushes Fritos.
- The pressure cooker cuts down the cooking time from 2 hours to just 30 minutes.
Even my kids love this pressure cooker chicken chili. They quickly devour a big bowl, and then promptly ask for seconds! It’s hearty, nutritious, and packed with flavor. Just dump everything into your Instant Pot and let it work its magic!
Key Ingredient Notes:
- Beans – I used pinto and great northern white beans, but cannellini and navy beans work great too! Traditionally, chicken chili is made with white beans, but you can use whatever beans you like the most.
- Green chiles – Canned green chiles add a subtle spiciness, but not much, and they add flavor to the broth. If you’re very sensitive to heat, you can leave them out.
- Corn – It’s best to buy frozen corn instead of canned. It has a tender crunch and sweet flavor that canned corn can’t quite match. If you only have canned, just be sure to drain it before you add it to the pot.
- Onion & garlic – Aromatics add a depth of flavor you can’t achieve without them. Sweet, white, or yellow onions all work great. If you want to skip the mincing, buy a jar of pre-minced garlic in the produce section near the fresh garlic.
- Diced tomatoes – For plenty of chunks of tomatoes! You can swap with fire roasted tomatoes for a subtle smokiness if you like.
- Taco seasoning – Just use your favorite brand. If you avoid gluten, be sure to purchase a gluten-free brand because not all of them are. Or you can make your own! Just mix up chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, and oregano.
- Chicken breast – If you prefer dark meat chicken, swap the chicken breasts with boneless, skinless chicken thighs. Both work great!
How to make chicken chili in Instant Pot:
- In the instant pot insert, add the white beans, pinto beans, green chiles, frozen corn, diced onion, minced garlic, diced tomatoes, tomato sauce, and taco seasoning. Pour in the chicken stock, then nestle the chicken breasts on top.
- Set the instant pot to high pressure and set the timer for 15 minutes.
- Once the cooking time is up, let the pressure cooker natural release for 10 minutes before manually releasing the pressure.
- Carefully transfer the chicken to a bowl and shred with two forks, then add the shredded chicken back into the instant pot. Squeeze the lime juice on top and stir well.
- Serve the chili immediately with your favorite toppings! I love to add sour cream and crushed Fritos, but shredded cheese, green onions, cilantro, sliced avocado, and pickled jalapenos are great options.
- To make prep work super quick, you can buy pre-diced onions in the refrigerated aisle of your produce section.
- You can also buy a jar of pre-minced garlic near the fresh garlic. A jar of minced garlic lasts up to three months in the refrigerator.
- Instant pot chicken chili is a great recipe to meal prep! You can make it on the weekend, then portion it in containers for a quick work lunch or easy dinner. Simply use a container that’s microwave-safe and all you have to do is pop it in the microwave until hot, then add your favorite toppings!
- Store chicken chili in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in a heatproof bowl until hot throughout. If you want to reheat an entire batch, you can reheat on the stovetop in a pot over medium heat.
- White bean chicken chili is freezer-friendly! Store it in a freezer-safe container or large ziplock bag for up to 3 months. Let the chili thaw in the refrigerator overnight, then reheat in a pot on the stovetop or in the microwave.
It doesn’t need anything to go with it, but if you love a good side, cornbread, rolls, or white rice are delicious options. You can scoop the chili directly onto the rice and it will sop up the flavorful broth!
This chicken chili is delicious as-is, but tastes even better with toppings! You can add whatever you like, but sour cream, shredded cheese, green onions, pickled jalapenos, sliced avocado, diced onions, fresh cilantro, crumbled chips, queso fresco, diced tomatoes, crumbled bacon, and hot sauce are all great options!
Instant Pot Chicken Chili
- Instant Pot
- 1 (15.5oz) can great northern white beans rinsed and drained, Note 1
- 1 (15.5oz) can pinto beans rinsed and drained
- 1 (9oz) can green chiles drained
- 10 ounces frozen corn
- 1 small onion diced
- 4 garlic cloves minced
- 1 (14.5oz) can diced tomatoes
- 1 (15oz) can tomato sauce
- 2 tablespoons taco seasoning
- ½ cup chicken stock
- 1.5 pounds chicken breast (2 chicken breasts), Note 2
- juice of 1 lime
- Add the first 9 ingredients into the instant pot insert. Pour in the chicken stock then nestle in the chicken breasts.
- Set the instant pot to high pressure and set the timer for 15 Minutes.
- Once the time is up, let the instant pot natural release for 10 minutes before manually releasing the pressure.
- Remove the chicken from the instant pot to a bowl and shred, then add back into the instant pot and stir. Squeeze the lime juice into the chili and stir.
- Serve the chili immediately with your favorite toppings, enjoy!
- Optional toppings: sour cream, shredded cheese, fritos, green onion, scallions, cilantro, limes, avocado, jalapenos.
– Store chicken chili in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave in a heatproof bowl until hot throughout. If you want to reheat an entire batch, you can reheat on the stovetop in a pot over medium heat.
– White bean chicken chili is freezer-friendly! Store it in a freezer-safe container or large ziplock bag for up to 3 months. Let the chili thaw in the refrigerator overnight, then reheat in a pot on the stovetop or in the microwave.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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