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–+ servings
instant pot chicken chili in a white bowl
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Instant Pot Chicken Chili

This Instant Pot Chicken Chili is GREAT for weeknights and is so easy to throw together. Simple ingredients, and maximum flavor your family will love!
Prep Time10 minutes
Cook Time15 minutes
Natural Pressure Release (NPR)10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 275kcal
Author: Tornadough Alli

Ingredients

  • 1 Tbs cooking oil
  • 2 lb boneless skinless chicken breasts
  • 3 Tbs taco seasoning
  • 15.25 oz sweet corn canned
  • 2 15oz cans tri bean blend canned (see notes)
  • 2 14.5oz cans diced tomatoes canned
  • 2 4oz cans green chilies canned, diced
  • 1 medium onion diced
  • 1 Tbs garlic minced
  • ½ cup cilantro chopped finely

OPTIONAL

  • sour cream, cheese, cilantro

Instructions

  • Switch your pot on the saute setting, add the cooking oil and allow to heat.
  • Chop the chicken breast into large chunk, then add to the pot and cook until it loses the pink look, but is not fully cooked.
  • Sprinkle the taco seasoning over the chicken, then add the corn, beans, tomatoes, chilies, onion and garlic to the instant pot and mix well.
  • Put the lid on the instant pot and seal. Choose the manual setting and cook at high pressure for 15 minutes.
  • Once done, allow a natural release for 10 minutes, then do a quick release.
  • Open the lid and stir. Use 2 forks to shred the chicken, or simply break up the chicken chunks on the side of the pot with a wooden spoon.
  • Add your cilantro and sitr until combined.
  • Test for seasoning, and serve with sour cream, cheddar cheese and extra cilantro.

Notes

  1. You can skip the browning step of the chicken breasts but I think it adds a better flavor to the finished dish.
  2. Mix up the types of beans used. I use a 3 bean blend of kidney beans, black beans, and pinto beans - but if you don't have those - just grab 2 cans of any of these varieties: kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!
  3. Add some bell peppers - I like using a mix of colors, but red and green are my favorites for this chili.
  4. Want to dial up the heat? Add some crushed chili flakes, some chili powder or some cayenne pepper with the taco seasoning and garlic.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 280mg | Potassium: 757mg | Fiber: 2g | Sugar: 4g | Vitamin A: 532IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg