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 Pressure Cooker 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 Pressure Cooker 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 it’s 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 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 free free to omit.
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 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.
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 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.
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 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!
Print Pin RateServings: 8
Calories: 275kcal
Ingredients
- 1 cup dried pinto beans or 2 (15 ounce) cans pinto beans, rinsed and drained
- 4 cups water ONLY for cooking dried beans
- 1/2 cup chicken stock
- 1/2 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
Instructions
- If using dried beans: (skip to step 2 if using canned beans): Add dried 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, 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
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 Facts
Instant Pot Chicken Chili
Amount Per Serving
Calories 275 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 393mg17%
Potassium 1003mg29%
Carbohydrates 40g13%
Fiber 8g33%
Sugar 1g1%
Protein 23g46%
Vitamin A 45IU1%
Vitamin C 7.2mg9%
Calcium 63mg6%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!
I added some dried oregano (Mexican, if you can find it) and cumin. I didn’t have onion powder so I cut up an onion.
Thank you so much for all the recipes you’ve created for the instant pot. I love, love, love this recipe!!! It comes together so easily and turns our great every time. I make this regularly. It’s a staple lunch at work for me. Occasionally I’ll add cheese crackers for a little different taste or a little sour cream or both. It’s so easy, tasty, and healthy, thanks!
I am so glad you enjoy Nan! I love the idea of adding cheese crackers instead of tortilla chips–I will have to give that a try!
Really tasty! The corn adds a nice crunch. Mine came out quite mild so I’ll be adding some cayenne next time.
I am glad you enjoyed REM! And yes, add spices to your palate’s desire 🙂
Hi Kristen, My wife and I just finished making this dish and it came out great although I think I misread and used a little too much liquid (as we used fresh chicken, but as you said could be drained off. We may just use it as a great chicken, vegetable soup! We also added sweet potatoes, celery and carrots. Thank you for the recipe and have a great day!!!
I am so glad you enjoyed the flavor, even if a bit thinner! I hope you have a fabulous day as well Mark!
Best recipe for chili using dry beans I have found. Served over Vermicelli amd tamale.
Delicious!
YAY! I am so glad you enjoyed Jim! I Thanks for taking the time to leave a review.
I made this tonight and it was very nice- using dried red beans and frozen chicken breast. I had to make some substitutions for allergies (capsaicin allergies aren’t fun) but I learned a lot on how to use my instant pot from this recipe, thank you very much.
I didn’t have any limes or cilantro on hand but I’m sure it would’ve livened it up even more. I need to figure out if I want to go out and get the makings for cornbread or eat it over rice tomorrow.
I am so glad you enjoyed this recipe, and that you were able to accommodate your food allergies. Enjoy the leftovers–this recipe is delicious over rice (or with cornbread!)
Hey girl my wife can’t eat tomatoes is there a sub. that I can?
I would use 4-5 cups chicken stock instead of diced tomatoes.
Do you add the frozen chicken whole or sliced? Seems to me at some point you need to shred it.
Thank you
I add the chicken whole and then shred in the pot (or on a cutting board) after cook time. I hope you enjoy!
Wow thank you so much!! Happy new year:)
You too!!
Lovely recipe! Does anything change if I’m usinf fresh chicken breast? Thanks! 🙂
Thank you Vicky! When using fresh chicken breasts, follow these guidelines:
Use 1 pound fresh chicken instead of frozen chicken.
Use 2 15 ounce cans of pinto beans rinsed instead of the 2 cups of dried beans.
Instead of cooking on high pressure for 30 minutes, cook on high for 15 minutes. Yes this is longer cooking time than required for fresh chicken breasts, but chili tastes best after a bit longer cooking time (and it is even better the next day!)
Decrease the liquid from 2 cups of stock to 1/2 cup stock.
Everything else (ingredients, release time, time to come to pressure) remains the same.
Could you double the recipe? I assume you’d need to add more cook time..?
Hi Karen! As long as your pressure cooker will hold double the amount and still not be more than 2/3rds full, you can double. The cook time will remain the same, but the amount of time it takes to come to pressure will be longer. Enjoy!
This was the first recipe I made in my new InstaPot. It was delicious but way too watery. I used fresh chicken and canned beans. I think the liquid needed to be adjusted since the beans weren’t absorbing the liquid. I prefer a more chili like consistency. Any suggestions?
Hi Cate! You are exactly right, the amount of liquid would need to be decreased for a thicker chili if you are using canned beans. I am sorry you missed that modification. I stated to reduce the chicken stock/water/beer (whichever you use) from 2 cups to 1/2 cup–sorry you missed that. You could drain off some of the liquid if desired. Sorry about that.
what version of the insta pot do you use? There are so many choices. Not sure which one I should buy. I want to use same one you use. And what size?
Hi Vivian! I love my 6 quart instant pot duo. It is not the fanciest one, but does what I need it to do for my family of 4. But I have a guide here that will answer all of your questions: https://amindfullmom.com/instant-pot-models/
How would you adjust this to be made with frozen chicken tenderloins and canned beans? Would you still use NPR? Thanks so much for sharing a great recipe!!
Hi Molly!! You are so welcome for this recipe–I hope you enjoy!
For frozen chicken tenderloins and canned beans just as you would with frozen chicken breast and canned beans.
Adjust the cooking time to 20 minutes instead of 30 minutes on high pressure.
Use 2 15 ounce cans of drained pinto beans instead of dried beans.