Instant Pot Chicken Chili

This hearty and healthy Instant Pot Chicken Chili has never been easier with the help of a pressure cooker. Directions included for using dried beans, canned beans, and fresh or frozen chicken.

Do you love chili? Not only will you enjoy this Instant Pot Chicken Chili, but you may also enjoy Instant Pot White Chicken Chili or Instant Pot Chili.

Instant Pot Chicken Chili

This Chicken Chili recipe is a lot like Chicken Tortilla Soup--just much thicker and heartier, as it is filled with chicken and beans. It makes a great dish to serve alone, but it also is fabulous served on rice.

But the best part about this hearty chicken chili is that it is one of the most versatile recipes out there.

You can use dried beans or canned beans. Or frozen or fresh chicken.  And this hearty chicken chili will turn out AMAZING every single time.

Ingredients for Instant Pot Chicken Chili

• Beans--I use pinto beans, but feel free to use red beans, kidney beans, or black beans. And canned or dried beans work.
• Chicken Stock
• Beer (optional)-- Use additional chicken stock in its place. And keep in mind adding beer, means this Chicken Chili is no longer Gluten Free.
• Chili Seasoning
• Onion Powder--I use this for picky eaters, feel free to add in 1 small minced onion instead.
• Garlic
• Corn--frozen, or canned (just be sure to drain canned corn)
• Diced Tomatoes--use 1 can regular diced tomatoes and 1 can diced tomatoes with green chilies for an additional kick in flavor.
• Chicken--fresh or frozen boneless, skinless chicken breasts or thighs
• Lime--fresh lime juice really brightens up the finished chicken chili, but feel free to omit it.

How to Make Instant Pot Chicken Chili

I love using dried beans to keep this meal super economical, but canned beans allow this Chicken Chili to be on the table in less than an hour.

Instant Pot Chicken Chili with Dried Beans

• Add 1 cup pinto beans and 4 cups water to the pressure cooker.
• Close the pressure cooker and be sure the vent knob is sealed.
• Cook on HIGH pressure for 25 minutes.
• Let pressure release naturally for at least 10 minutes and then release pressure.
• Drain beans.
• Return empty inner pot back to pressure cooker.
• Add stock, corn, seasonings, and cooked beans to the Instant Pot and mix together.
• Add in tomatoes--do not mix.
• Nestle in chicken into liquid.
• Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
• Open Instant Pot and remove chicken from the inner pot to cutting board. Shred chicken and then stir back into chicken chili.
• Squeeze fresh lime juice into the chili to brighten the flavors.

Instant Pot Chicken Chili with Canned Beans

• Add stock, tomatoes, corn, seasonings, and drained canned beans to the Instant Pot.
• Nestle in chicken into liquid.
• Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.
• Open Instant Pot and remove chicken from the inner pot to cutting board. Shred chicken and then stir back into chicken chili.
• Squeeze fresh lime juice into the chili to brighten the flavors.

How to Serve Chicken Chili

This Instant Pot Chicken Chili is fabulous served topped with cilantro, sour cream, shredded cheese, and tortilla chips.

However, I also like to use the leftovers and serve them over rice or baked potatoes.

More Healthy Chili Recipes

• Vegetarian Lentil Chili
• Instant Pot Chili
• Slow Cooker White Chicken Chili
• Sweet Potato Black Bean Quinoa Chili 
• Slow Cooker Chili

Instant Pot Chicken Chili

Instant Pot Chicken Chili is a hearty and healthy family meal that can be made with canned beans, dried beans, frozen or fresh chicken!

4.68 from 31 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Pressure Time: 25 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 275kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 cup dried pinto beans or 2 (15 ounce) cans pinto beans, rinsed and drained
• ▢ 4 cups water ONLY for cooking dried beans
• ▢ ½ cup chicken stock
• ▢ ½ cup light lager beer or additional stock
• ▢ 2 cups frozen corn or 1 (15 ounce) can corn, drained
• ▢ 15 ounces diced tomatoes
• ▢ 10 ounces diced tomatoes with green chiles or 1 additional can plain diced tomatoes
• ▢ 1 tablespoon taco seasoning
• ▢ 1 tablespoon minced garlic
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon salt
• ▢ 1 pound boneless, skinless chicken breasts or thighs
• ▢ 1 lime juiced

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Instructions

• If using dried beans: (skip to step 2 if using canned beans): Add dried pinto beans and 4 cups water to the instant pot. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker. 
• Add stock, beer if using, corn, seasonings, and cooked beans to the Instant Pot and mix together. Add in tomatoes--do not mix. Nestle in chicken into liquid. Place lid on pressure cooker and turn valve to "seal." 
• Cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
• Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Open Instant Pot and remove chicken from inner pot to cutting board. Shred chicken and then stir back into chicken chili. Squeeze fresh lime juice into the chili to brighten the flavors. 
• Serve with cheese, sour cream, chips, cilantro, etc

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• If using canned beans or stock that is not low-sodium, you may want to omit the additional teaspoon of salt and adjust seasonings after cook time. 

Nutrition

Calories: 275kcal | Carbohydrates: 40g | Protein: 23g | Fat: 2g | Cholesterol: 36mg | Sodium: 393mg | Potassium: 1003mg | Fiber: 8g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 7.2mg | Calcium: 63mg | Iron: 2.9mg

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