This dump and cook recipe for Instant Pot Chicken Chili delivers intense flavor using simple ingredients!
![Instant Pot Chicken Chili Bowl of instant pot taco chili topped with cheese and jalapenos.](https://amindfullmom.com/wp-content/uploads/2023/01/Instant-Pot-Taco-Chicken-Chili.jpg)
While I love Instant Pot White Chicken Chili, when I want something FAST or am craving a red chicken chili, I turn to this recipe for Instant Pot Chicken Chili. It is a heartier, thicker version of Instant Pot Chicken Tortilla Soup, and super delicious!
Why You Will Love Instant Pot Chicken Chili
- Flavorful Recipe. This chicken chili features a rich tomato base that is seasoned with taco seasoning, lime juice, and beer for a Tex-Mex punch of flavor.
- Easy Instant Pot Recipe. Inspired by my recipe for Crockpot Chicken Chili, this taco chili is a dump-and-cook recipe that delivers intense flavor with minimal effort.
- Inexpensive Recipe. Instant Pot Taco Chili is made with basic pantry staples. In fact, you can even replace the chicken with beans for an even more economical meal.
- Adaptable. I have made this recipe in a million different ways, using what I have on hand. The beans, chicken, and tomatoes can all be swapped out to use what you can on hand.
- Crowd-Favorite. Everyone enjoys the Tex-Mex flavors in this Taco Chili. It is a kid-friendly favorite dinner recipe.
Notes on Ingredients
This recipe is made with really inexpensive, basic pantry ingredients. When pressure-cooked together, these simple ingredients develop an intense flavor that tastes as though the chili was cooked for hours and hours.
- Chicken: This recipe will work with fresh or frozen boneless, skinless chicken breasts or chicken thighs.
- Beans: Use pinto beans, red beans, kidney beans, or black beans for the recipe.
- Beer (optional) Liquid: Using a pale lager, such as Corona, adds a nice depth of flavor and tang to the chili, but you can certainly use additional chicken broth in place of the beer if you don't care to cook with alcohol or are gluten-free.
- Diced Tomatoes: I recommend using a combination of regular diced tomatoes and diced tomatoes with green chiles (AKA Rotel tomatoes), which adds flavor without making the chili too spicy for sensitive palates.
- Lime: Don't overlook finishing the chili with the juice of fresh lime. It really brightens up the flavor and makes these humble ingredients pop.
![Instant Pot Taco Chili Ingredients for chicken chili labeled on counter.](https://amindfullmom.com/wp-content/uploads/2023/01/Instapot-Chicken-Chili-Recipe.jpg)
How to Make Instant Pot Chicken Chili
This recipe could not be any easier to make. It is seriously a dump-and-go recipe that can be made with just minutes of prep work. There are only a few things to keep in mind when making this recipe to ensure the best results. For the full recipe be sure to refer to the recipe card.
- Layer the ingredients but DON'T stir the tomatoes! To prevent a burn notice, it is best to stir the stock, beef, seasonings, beans, and corn together in the inner pot. THEN pour your tomatoes overtop the ingredients and top with the uncooked chicken. This will help prevent a burn notice.
![Pressure Cooker Chicken Chili Recipe Ingredients for instant pot chicken chili inside inner pot.](https://amindfullmom.com/wp-content/uploads/2023/01/Chicken-Taco-Chili-Instant-Pot.jpg)
- Pressure Cook with a natural pressure release. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes on its own. This just means to leave the Instant Pot alone and don't try to force the lid open or open the venting knob on the pressure cooker. This is key to keeping the chicken tender!
![Instapot Chicken Chili Instant Pot with chicken chili cooked inside of it.](https://amindfullmom.com/wp-content/uploads/2023/01/Pressure-Cooker-Chicken-Chili.jpg)
- Shred the Chicken. Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces and then stir back into the inner pot.
- Finish with lime juice. To make the flavors in this Tex-Mex chicken chili pop, squeeze the juice of one fresh lime into the chicken chili right before serving. The acidity will balance out the flavors and make your tastebuds dance.
![Chicken Chili Recipe for Instant Pot Shredded chicken added to taco chili base inside instant pot.](https://amindfullmom.com/wp-content/uploads/2023/01/Easy-Chicken-Chlii-Instant-Pot.jpg)
How to Serve Instant Pot Chicken Chili
This Instant Pot Taco Chili is fabulous topped with diced avocado, pickled jalapenos, cilantro, sour cream, shredded cheese, and/or tortilla chips. It also packs enough flavor on its own that you can serve the chicken chili without any toppings and still feel satisfied.
To stretch this meal a little further, I love serving leftover Instant Pot Chicken Chili over Instant Pot Rice or Instant Pot Baked Potatoes, as you only need a small amount of leftovers for a hearty meal.
![Instant Pot Taco Chili Recipe Bowl of red chicken chili topped with cilantro, sour cream, and cheese.](https://amindfullmom.com/wp-content/uploads/2023/01/Taco-Chicken-Chili.jpg)
Recipe Modifications
- Gluten-Free: To make this Instant Pot Chicken Chili gluten-free, use gluten-free beer or omit the beer and use additional chicken stock or broth in its place.
- No Instant Pot? Use my recipe for Crockpot Chicken Chili for the same delicious flavors.
- Don't like Diced Tomatoes? Use crushed tomatoes in their place. Or salsa for a bit of additional flavor.
- Start with Dried Beans: Using my recipe for Instant Pot Beans as a starting point, combine 1 cup of dried pinto beans with 4 cups of water in the inner pot. Cook on high pressure for 25 minutes. After the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Drain the beans and use them to prepare the chicken chili as directed.
- Keep it Vegetarian: Double the amount of beans, omit the chicken, and use vegetable broth in place of the chicken broth.
Leftover Instant Pot Chicken Chili
- Refrigerate: Store the leftover cooled chicken chili in an airtight container in the refrigerator for 3-4 days.
- Freeze: Allow the chili to cool, transfer to a freezer-safe container leaving 1 inch of space for expansion, and freeze for up to 3 months.
- Reheat: If needed, defrost the chili in the refrigerator overnight. Reheat individual servings in a heat-safe bowl in 30-second intervals until warmed through.
More Instant Pot Chicken Recipes
- Instant Pot Sweet and Sour Chicken
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Breast
- Instant Pot Chicken Tacos
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Marry Me Chicken
- Instant Pot Chicken Tortilla Soup
If you tried this recipe for Instant Pot Chicken Chili, I would love for you to leave a comment and review below.
![Bowl of instant pot taco chili topped with cheese and jalapenos.](https://amindfullmom.com/wp-content/uploads/2023/01/Instant-Pot-Chicken-Chili-Recipe-360x360.jpg)
Instant Pot Chicken Chili
Ingredients
- ¾ cup low-sodium chicken stock
- ½ cup light lager beer or additional stock
- 2 cups frozen corn
- 2 (15 oz) cans pinto beans rinsed and drained
- 1 tablespoon taco seasoning
- 1 tablespoon minced garlic
- 15 ounces diced tomatoes
- 10 ounces diced tomatoes with green chiles (mild) AKA Rotel Tomatoes
- 1 pound boneless, skinless chicken breasts or thighs fresh or frozen
- 1 lime juiced
Instructions
- Combine the chicken stock, beer, corn, beans, taco seasoning, and minced garlic in the inner pot. Mix well to combine. Pour the tomatoes over the mixture in the inner pot. Do NOT mix. Nestle the chicken into the liquid.
- Place the lid on the pressure cooker and turn the valve to "seal." Set to cook on HIGH pressure for 15 minutes for fresh chicken or 20 minutes for frozen chicken.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. After pressure has been released, remove the lid on the Instant Pot.
- Remove the chicken from the inner pot to a cutting board. Shred chicken using 3 forks until it is in bite-sized pieces.
- Add the shredded chicken, along with the juice of a fresh lime into the inner pot, and stir to combine.
- Serve this chicken chili with cheese, sour cream, chips, cilantro, etc
Christina
I make this recipe all the time to where I basically have it memorized. It is very versatile, I always have the ingredients on hand and it tastes great. We eat the leftovers on tortillas (drain the liquid).
Kristen Chidsey
I love hearing this is a favorite Christina! Thanks for leaving a review!
Hope
I love this recipe. I have made it several times. Each time my family rave about how good it is. I always double the recipe so there are plenty of leftovers. It reheats great. I have always used dry beans. Plus I make the taco seasoning in bulk so I have it on hand.
Kristen Chidsey
I love that this has become a staple Hope! Thanks for taking the time to leave a review 🙂
Angela
I made this last night and we all loved it. I had major issues tho with the burn alert on my instapot. I cooked the dried beans first then drained and added in the other ingredients and frozen chicken breasts... it kept burning even after several attempts to scrape bottom of insert and add more liquid. I ended up having to take the frozen breast out and cook them separately and put the soup on the stove in a kettle. The only thing that I can think of is I added a can of cream of chicken soup..so maybe it made it too thick? Altho I added lots of liquid to compensate. So idk what went wrong. I also wondered if it would of been ok to cook the frozen chicken breasts when I cooked the dried beans all together?
Kristen Chidsey
Hi Angela, I don't recommend adding cream of chicken as it can cause a burn notice due to the ingredients in the soup. I am sorry you had this issue. As far as cooking the frozen chicken with the beans, that would overcook the chicken, so I would not personally do that. Frozen chicken breasts, even large ones, should not need more than 12-14 minutes. Beans need 25 minutes.
Angela
Gotcha! Thanks for replying....
Linda
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.
Elizabeth
chicken chili might be my new favorite kinda chili thanks to yr recipe! my man loved it.
so tasty. girl, you rock! thank you again
Kristen Chidsey
I love hearing how much you all enjoyed! Thanks so much for sharing Elizabeth!
Nan
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!
Kristen Chidsey
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!
REM
Really tasty! The corn adds a nice crunch. Mine came out quite mild so I'll be adding some cayenne next time.
Kristen Chidsey
I am glad you enjoyed REM! And yes, add spices to your palate's desire 🙂
Mark Ready
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!!!
Kristen Chidsey
I am so glad you enjoyed the flavor, even if a bit thinner! I hope you have a fabulous day as well Mark!
Jim
Best recipe for chili using dry beans I have found. Served over Vermicelli amd tamale.
Delicious!
Kristen Chidsey
YAY! I am so glad you enjoyed Jim! I Thanks for taking the time to leave a review.
SR
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.
Kristen Chidsey
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!)
Bob
Hey girl my wife can't eat tomatoes is there a sub. that I can?
Kristen Chidsey
I would use 4-5 cups chicken stock instead of diced tomatoes.
Carol
Do you add the frozen chicken whole or sliced? Seems to me at some point you need to shred it.
Thank you
Kristen Chidsey
I add the chicken whole and then shred in the pot (or on a cutting board) after cook time. I hope you enjoy!
Vicky Berthiaume
Wow thank you so much!! Happy new year:)
Kristen Chidsey
You too!!
Vicky Berthiaume
Lovely recipe! Does anything change if I’m usinf fresh chicken breast? Thanks! 🙂
Kristen Chidsey
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.
KAREN WUJEK
Could you double the recipe? I assume you'd need to add more cook time..?
Kristen Chidsey
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!
Cate
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?
Kristen Chidsey
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.
Vivian
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?
Kristen Chidsey
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/