Description
Quick and easy Instant Pot Chicken Chili packed with flavor and protein! A hearty and customizable meal ready in under an hour.
Ingredients
Scale
- 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
Instructions
- Sauté Aromatics and Chicken: Turn your Instant Pot to the “Sauté” function. Once the display reads “Hot,” add the olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. 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. 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.
- Add Remaining Ingredients and Pressure Cook: Turn off the “Sauté” function on the Instant Pot. Add the black beans, kidney beans, pinto beans, and corn to the pot. Pour in the diced tomatoes (undrained) and the diced tomatoes and green chilies (undrained). Pour in the chicken broth. Sprinkle in the chili seasoning, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
- Close the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure by moving the pressure release valve to the “Venting” position.
- Shred Chicken and Finish: Once all the pressure is released and the float valve has dropped, carefully open the Instant Pot lid. Use two forks to shred the chicken directly in the Instant Pot. Stir the chili well to combine the shredded chicken with the other ingredients. Taste and adjust seasoning as needed. If the chili is too thick, add a little more chicken broth. If it’s too thin, simmer on “Sauté” for a few minutes, stirring frequently.
- Serve: Ladle the Instant Pot Chicken Chili into bowls. Top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips. Serve immediately.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the spice level.
- Chicken Options: You can use chicken thighs or pre-cooked rotisserie chicken.
- Bean Variations: Feel free to substitute other types of beans.
- Vegetarian Option: Omit the chicken and add more beans or vegetables. Use vegetable broth.
- Thickening the Chili: Mash some of the beans or stir in a cornstarch slurry.
- Slow Cooker Option: Sauté aromatics, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Freezing Instructions: 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 with cornbread, crackers, or a side salad. It’s also great served over rice or pasta.
- Make Ahead Tips: Chop vegetables, cube chicken, and mix spice blend ahead of time.
- Troubleshooting: If chili is too watery, simmer on “Sauté” or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 35 minutes