Instant Pot Chicken Chili: The Easiest Recipe You’ll Ever Make

Instant Pot Chicken Chili: Craving a hearty, flavorful meal that’s ready in a flash? Forget spending hours simmering on the stovetop! This recipe delivers all the comforting warmth of classic chili, but with the incredible speed and convenience of your Instant Pot. Imagine tender chicken, perfectly cooked beans, and a symphony of spices coming together in a rich, satisfying broth – all on your table in under an hour.

Chili, in its various forms, has a long and fascinating history, tracing back to indigenous cultures in the Americas. While the exact origins are debated, it’s clear that chili has always been a dish of resourcefulness and community, utilizing readily available ingredients to create a nourishing and flavorful meal. This Instant Pot Chicken Chili recipe honors that tradition by making it easier than ever to enjoy this beloved comfort food.

What’s not to love about chili? The combination of savory meat, hearty beans, and a blend of warming spices is simply irresistible. People adore chili for its versatility – it’s perfect for a casual weeknight dinner, a game day gathering, or a potluck with friends. Plus, the Instant Pot makes this version incredibly convenient. Say goodbye to long cooking times and hello to a delicious, satisfying meal that’s ready when you are. Get ready to experience the magic of Instant Pot Chicken Chili!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 4 cups chicken broth
• 1 packet (1 ounce) chili seasoning
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips

Sautéing the Aromatics and Chicken

1. Turn your Instant Pot to the “Sauté” function. Once the display reads “Hot,” add the olive oil.
2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You want them to be nice and fragrant.
3. Add the minced garlic, red bell pepper, and green bell pepper to the pot. Cook for another 3-5 minutes, stirring frequently, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic!
4. Add the cubed chicken breasts to the pot. Season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this point, just browned. This step adds a lot of flavor!

Adding the Remaining Ingredients and Pressure Cooking

1. Turn off the “Sauté” function on the Instant Pot. This is important to prevent the chili from burning on the bottom.
2. Add the black beans, kidney beans, pinto beans, and corn to the pot. Make sure they are evenly distributed.
3. Pour in the diced tomatoes (undrained) and the diced tomatoes and green chilies (undrained). Don’t drain them! The liquid adds flavor and helps with the pressure cooking process.
4. Pour in the chicken broth. Make sure all the ingredients are submerged in the broth. If not, you can add a little more broth or water.
5. Sprinkle in the chili seasoning, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine all the ingredients and ensure the spices are evenly distributed.
6. Close the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
7. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes on high pressure.
8. Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This means you let the pressure come down on its own for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the pressure release valve to the “Venting” position. Be careful of the steam!
9. Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid.

Shredding the Chicken and Finishing Touches

1. Use two forks to shred the chicken directly in the Instant Pot. The chicken should be very tender and easy to shred.
2. Stir the chili well to combine the shredded chicken with the other ingredients.
3. Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to your liking.
4. If the chili is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, you can simmer it on the “Sauté” function for a few minutes to allow some of the liquid to evaporate. Be sure to stir frequently to prevent burning.

Serving and Enjoying Your Chili

1. Ladle the Instant Pot Chicken Chili into bowls.
2. Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips.
3. Serve immediately and enjoy! This chili is also great reheated the next day. The flavors meld together even more overnight.

Tips and Variations

• Spice Level: Adjust the amount of cayenne pepper to control the spice level of the chili. If you’re sensitive to heat, omit the cayenne pepper altogether. You can also add a pinch of red pepper flakes for extra heat.
• Chicken Options: You can use chicken thighs instead of chicken breasts for a richer flavor. Just be sure to trim any excess fat from the thighs before cooking. You can also use pre-cooked rotisserie chicken to save time. Just shred the chicken and add it to the pot after pressure cooking.
• Bean Variations: Feel free to substitute other types of beans, such as great northern beans or cannellini beans.
• Vegetarian Option: To make this chili vegetarian, omit the chicken and add more beans or vegetables, such as diced sweet potatoes or butternut squash. You can also use vegetable broth instead of chicken broth.
• Thickening the Chili: If you want a thicker chili, you can mash some of the beans with a fork before adding them to the pot. You can also stir in a tablespoon of cornstarch mixed with a little cold water at the end of cooking.
• Slow Cooker Option: If you don’t have an Instant Pot, you can also make this chili in a slow cooker. Sauté the onions, garlic, and peppers in a skillet before adding them to the slow cooker. Then, add all the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
• Freezing Instructions: This chili freezes well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Serving Suggestions: Serve this chili with cornbread, crackers, or a side salad. It’s also great served over rice or pasta.

Make Ahead Tips

• Chopping Vegetables: You can chop the onions, garlic, and peppers ahead of time and store them in the refrigerator for up to 2 days.
• Cubing Chicken: You can cube the chicken breasts ahead of time and store them in the refrigerator for up to 2 days.
• Spice Blend: You can mix the chili seasoning, cumin, smoked paprika, and cayenne pepper together ahead of time and store it in an airtight container.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-400 per serving
• Protein: 30-35 grams per serving
• Fat: 15-20 grams per serving
• Carbohydrates: 30-35 grams per serving
• Fiber: 10-15 grams per serving

Why This Recipe Works

This Instant Pot Chicken Chili recipe is a winner for several reasons:

• Quick and Easy: The Instant Pot significantly reduces the cooking time compared to traditional chili recipes. You can have a hearty and flavorful meal on the table in under an hour.
• Flavorful: The combination of sautéed aromatics, spices, and diced tomatoes creates a rich and complex flavor profile.
• Healthy: This chili is packed with protein, fiber, and essential nutrients. It’s a healthy and satisfying meal option.
• Versatile: You can easily customize this recipe to your liking by adding different beans, vegetables, or spices.
• Freezer-Friendly: This chili freezes well, making it a great option for meal prepping or batch cooking.

Troubleshooting

• Chili is Too Watery: If your chili is too watery after pressure cooking, you can simmer it on the “Sauté” function for a few minutes to allow some of the liquid to evaporate. Be sure to stir frequently to prevent burning. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

Conclusion:

This Instant Pot Chicken Chili isn’t just another recipe; it’s a weeknight dinner savior, a crowd-pleasing party dish, and a comforting bowl of deliciousness all rolled into one. I truly believe you’ll be hooked from the very first bite! The beauty of this recipe lies in its simplicity and speed. Forget slaving over a hot stove for hours – the Instant Pot works its magic to create a rich, flavorful chili in a fraction of the time. The chicken becomes incredibly tender, the beans are perfectly cooked, and the spices meld together beautifully, creating a symphony of flavors that will tantalize your taste buds. But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to experiment and make it your own. Want a spicier kick? Add an extra jalapeño or a dash of cayenne pepper. Prefer a milder flavor? Reduce the amount of chili powder or omit the jalapeño altogether. You can also swap out the chicken for ground turkey or beef, or even make it vegetarian by using vegetable broth and adding more beans or vegetables like corn, zucchini, or bell peppers. The possibilities are endless! Serving suggestions are just as flexible. I personally love to top my Instant Pot Chicken Chili with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, some chopped green onions, and a few crispy tortilla chips for added crunch. A squeeze of lime juice adds a bright, zesty finish. For a heartier meal, serve it with a side of cornbread or a warm crusty roll. It’s also fantastic as a topping for baked potatoes or nachos. And don’t forget the avocado! Diced avocado adds a creamy, healthy element that complements the chili perfectly. Beyond the toppings, consider these variations: * White Chicken Chili: Use great northern beans instead of kidney beans and add a can of diced green chilies for a Southwestern twist. * Creamy Chicken Chili: Stir in a block of cream cheese or a can of evaporated milk during the last few minutes of cooking for a richer, creamier texture. * Smoked Chicken Chili: Use smoked paprika and add a tablespoon of liquid smoke for a smoky, barbecue-inspired flavor. I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s perfect for busy weeknights, potlucks, game day gatherings, or simply when you’re craving a warm and comforting meal. The ease of preparation and the incredible flavor make it a winner every time. Once you’ve made this Instant Pot Chicken Chili, I’d absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? Share your photos and comments with me – I’m always eager to see your culinary creations and learn from your experiences. Your feedback helps me improve my recipes and inspire others to get cooking. So, go ahead, grab your Instant Pot, gather your ingredients, and get ready to enjoy a truly delicious and satisfying meal. Happy cooking!

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