Instant Pot Chicken Chili
This hearty Instant Pot chicken chili is full of tender white meat chicken and creamy white beans in a savory broth. It's a dump and cook meal with minimal hands-on time!
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.
Notes
Note 1: Feel free to use any combination of beans you like! Kidney beans, cannellini beans, navy beans, and black beans all taste great.
Note 2: Boneless, skinless chicken thighs work great too!
Storing Tips:
- 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.
- 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.
Nutrition
Calories: 292kcalCarbohydrates: 39gProtein: 29gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 712mgPotassium: 1193mgFiber: 9gSugar: 5gVitamin A: 397IUVitamin C: 20mgCalcium: 116mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.